Kristin Maxwell
Last updated on
Easy Pumpkin Chocolate Chip Cookies
My Easy Pumpkin Chocolate Chip Cookies are are tender and moist and pack a delicious punch of pumpkin pie spice and chocolate.
I love fall baking. I get to break out the pumpkin and the spices and just go to town, swapping the pumpkin into tons of different goodies, like my Pumpkin Cookie Whoopie Pies. It makes all of those delicious treat a little better for you since canned pumpkin takes the place of heavier alternative like oil, butter and eggs.
A simple cake mix cookie is the base for these Easy Pumpkin Chocolate Chip Cookies. Combine the yellow cake mix with a can of pumpkin, a little melted butter and a whole bunch of mini chocolate chips and these delicious cookies are the crave-worthy result.
The best part about baking with pumpkin, aside from the health benefits, is that pumpkin is such a neutral flavor that while you can taste it, it’s not over powering like other vegetables.
These Pumpkin Chocolate Chip Cookies are sweet, but not too sweet, super tender and fluffy with a punch of pumpkin spice and semi-sweet chocolate chips. Add them to to your fall baking checklist – they are perfect and easy enough to have your kids helping in the kitchen! Mine are already begging to make them again so I guess I’d better get busy!
Easy Pumpkin Chocolate Chip Cookies recipe:
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Ingredients
- 1 box yellow cake mix
- 2 teaspoons pumpkin pie spice
- 15 ounce can pumpkin puree
- ½ cup butter melted
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Sift together yellow cake mix and pumpkin pie spice. With an electric mixer, beat in pumpkin and melted butter.
- Gently fold in chocolate chips.
- Drop by rounded tablespoons (using a cookie scoop, preferably) onto prepared baking sheets.
- Bake in the preheated oven for 12-14 minutes, or until tops spring back when lightly pressed.
- Cool on the baking sheets for several minutes before transferring to wire racks to cool completely.
- Store in a airtight container for up to one week, or 3 months in the freezer.
Nutrition
Serving: 1cookieCalories: 79kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 6mgSodium: 104mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 1540IUVitamin C: 1mgCalcium: 31mgIron: 1mg
If you liked these Pumpkin Cookies, you should try these Pumpkin Chocolate Chip Oatmeal Bars!
And for more delicious pumpkin recipes, try these:
- Pumpkin Pie & Apple Oatmeal
- Pumpkin Alfredo
- Pumpkin Spice Latte Muffins
Do I just use the cake mix or do I mix the cake mix like the box suggest (eggs, water etc.) and then add the rest of the goodies for the cookies?
Hi Jennifer, Everything you need is in the recipe card. You don’t mix it like a cake; you’ll mix the cake mix (just the powder) and the other ingredients as directed. Enjoy!
I’ve made double batches of these 3 times in the last week! My kids love them. So moist and easy! Thank you!
Last month- not week! ?
You are so welcome NStu! Thanks for stopping by.
What size of can of pumpkin?
15 ounces.
HI, I’m trying this pumpkin recipe this morning and I see there is no sugar in the ingredient list. My yellow cake mix comes without sugar, should I add some or the chocolate chips is enough sweetener? Thanks!
I’ve never used a cake mix without sugar, so I would think you’d need to add some. I don’t know what the appropriate amount would be though without proper testing, sorry!
What size can of pumpkin do you use?
It’s a 15-ounce can.
Thank you! (Stores by me sell two sizes)
FYI — Easy Pumpkin Chocolate Chip Cookies recipe ingredients says 1/2 cup melted butter, instructions says mix in vegetable oil, no mention of butter. You might want to make that one or the other. 🙂