4-Ingredient Soft Pumpkin Chocolate Chip Cookies
Fluffy, soft pumpkin cookies are just a few minutes away! This recipe is quick to make and tastes like fall.
If you’re craving the flavors of fall but don’t want to spend all afternoon baking, these pumpkin chocolate chip cookies are the perfect treat. They’re so easy, ad they fill your kitchen with the coziest autumn aroma.
Soft, cakey, and full of warm spice and melty chocolate, these cookies are an instant crowd-pleaser. They’re great for bake sales, potlucks, or just a sweet afternoon pick-me-up. Plus, no mixer or fancy ingredients needed—just mix, scoop, and bake!
What’s in 4-ingredient pumpkin cookies?
These cookies are made from super simple ingredients you can find at any grocery store!
- Spice Cake Mix: You need 1 box of unprepared cake mix. You can use any cake mix you’d like. I prefer spice cake mix for this recipe, but chocolate and yellow cake mix are both delicious as well!
- Canned Pumpkin: You want one 15 oz can of pure pumpkin puree. Pumpkin pie filling is different and is not what you want for this recipe.
- Egg
- Chocolate Chips: I used semi-sweet chocolate chips, but you can use any type of chocolate chip. Dark chocolate, milk chocolate, or even white chocolate chips would go great!
Making easy pumpkin chocolate chip cookies
Variations
This base recipe is perfect for playing around with. Here’s a few of my family’s favorites:
- Frosted Pumpkin Cookies: Leave out the chocolate chips, and instead frost the cooled cookies with cream cheese frosting.
- Chocolate Pumpkin Cookies: Replace the spice cake mix with chocolate cake mix. These cookies are so fudgy!
- White Chocolate Pumpkin Cookies: Sub the chocolate chips with white chocolate chips.
FAQs
Yes! The egg helps make the cookies a little lighter and fluffier, but you can leave it out if you prefer a denser, more muffin-like texture. If you skip the egg, the dough will still hold together nicely thanks to the pumpkin puree.
Keep the cookies in an airtight container at room temperature for up to 4 days. They get more moist each day, so just be aware! For longer storage, freeze them for up to 2 months and thaw at room temperature before serving.
Chilling isn’t necessary for this recipe. The dough is thick and easy to scoop right away, but if you prefer thicker cookies, you can refrigerate the dough for about 30 minutes before baking.
4-Ingredient Pumpkin Chocolate Chip Cookies
Ingredients
- 1 box spice cake mix, unprepared
- 2/3 cup pumpkin puree
- 1 egg
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°.
- In a large bowl, mix the spice cake mix, pumpkin puree, and egg until you get a thick dough.
- Add the chocolate chips and mix in.
- Line a baking sheet with parchment paper or a silicone mat. Drop the cookie dough by rounded spoonfuls onto the sheet.
- Bake at 350° for 8-10 minutes, or until the tops are golden-brown and slightly firm. Allow cookies to cool completely before serving.
