Pumpkin Chocolate Chip Cake Mix Cookies

In college my roommate made these amazing pumpkin chocolate chip cake-mix cookies.

Author:: April Davis
Updated:: Aug 26, 2020
Original:: Sep 22, 2017

I had never had something so perfectly pumpkiny-this was back before you could find absolutely everything pumpkin spice and it blew my mind! They have been a favorite ever since and a staple at our house every fall.

The recipe fits right in with the rest of our cake mix series, only it’s even easier to make than the rest of them. It’s 3 ingredients!!! THREE. Life could not be easier and more delicious!

Pumpkin Chocolate Chip Cake Mix Cookies

Cake Mix Cookies Tips

In a pinch I have made these with other plain cake mixes and added a tablespoon of pumpkin pie spice. They turned out amazing.
Don’t use anything other than dark chocolate chips. You could maybe get away with semi-sweet, but absolutely do not use milk chocolate. They are way too sweet!
This recipe doubles very easily if you only have a large can of pumpkin.
If you’re looking to avoid using cake mix you can find my “from scratch” version here.
BONUS: no eggs mean you can eat this cookie dough with a spoon, raw and guilt free.

Pumpkin Chocolate Chip Cake Mix Cookies Ingredients

1 box spice cake mix
1 small can pumpkin
1 bag dark chocolate chips.

Pumpkin Chocolate Chip Cake Mix Cookies Directions

Mix all ingredients.
With a cookie or cupcake scoop, plop balls of batter on a parchment lined cookie sheet.
Bake at 350° F for 20 minutes and allow to cool on the cookie sheet.

They really are that easy and such a crowd-pleaser! I make these for every event we have in the fall-halloween parties, thanksgiving get-togethers and treats for neighbors and every time they are the favorite.

What Is The Trick To Making Soft Cookies?

Three of the most important factors that make a cookie hard or soft are temperature, how you mix ingredients and sugar. Obviously, if you cook your cookies at a higher temperature (and longer) naturally you are going to have a crunchy cookie mainly because you are essentially “drying out” the moisture from the cookie. The trick to a soft cookie is retaining the moisture in each morsel. Making sure you bind wet ingredients (water, butter, eggs, brown sugar) properly will ensure that you’ll have maximum moisture capacity with adding in flour and then baking them. The other well-known factor is the type of sugar you use. If you use white sugar, your cookies will be crunchier and crisp. If you use brown sugar, your cookies will result in a chewier, softer bite. A rule of thumb with brown sugar is: the darker sugar the softer the cookie. Also, if your recipe calls for both white and brown sugar, it’s okay to play with the ratios between the two to find the right chew consistency.

SEE MORE: The Best Pumpkin Muffins

What’s your favorite go-to fall treat?

The Ultimate Guide To The Web’s Best Cake Mix Cookie Recipes

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