Pumpkin Chocolate Chip Cookies Only 3 Ingredients

Easy 3-Ingredient Recipe

We love serving these pumpkin chocolate chip cookies when I need a quick dessert that doesn’t take all day to put together and is a crowd favorite. If you’re like me, you love to save time and still make something that tastes great. Try these other quick 3-ingredient sweets: easy 3-ingredient Peanut Butter Cookies and 3-ingredient Brownies.

Ingredients Needed for Pumpkin Cookies

Stock up on cake mix, pumpkin puree, and chocolate chips so you can whip up these cookies all season long! The exact measurements are in the recipe card below.

Pumpkin Puree: Adds moisture and delicious pumpkin flavor to these cookies. Spice Cake Mix: This gives the cookies a wonderful cake-like texture and an incredible pumpkin spice flavor. Chocolate Chips: Provides the perfect contrast to the sweet pumpkin and spiced cake.

How to Make 3-Ingredient Pumpkin Chocolate Chip Cookies

Mix-ins: You can use any kind of chocolate chip in this recipe. I prefer milk chocolate, but semi-sweet, white chocolate, mini chocolate chips, or even chopped-up chocolate bars would be delicious! Try caramel or cinnamon chips. Substitute the chocolate chips for raisins, toasted nuts. Or you could add oats (½ cup instead of 1 cup) for a twist on this class cookie. Cake Mix: If you can’t find spice cake mix, you can use white, vanilla, or yellow cake mix instead. Be sure to also add two teaspoons of pumpkin pie spice to add the traditional pumpkin spice flavor! Lumpy Cake Mix: To avoid lumps, sift the cake mix before stirring it together with the pumpkin. Add an Egg: For a less dense cookie, add an egg to help the dough rise and have a lighter texture. Don’t underbake! These cookies will turn out gummy if you underbake them. Make sure the edges are set and starting to brown before removing them from the oven. You can make sure they are done by testing the center of one with a toothpick. If it comes out clean, the cookies are ready to come out of the oven! Don’t skip cooling on the baking sheet: As the cookies cool on the baking sheet, they continue to bake! As the baking sheet cools off, the residual heat it has helps the cookies finish baking without over-baking them. Give them the full 5 minutes before you transfer them to the cooling rack to finish cooling.

Counter Top or Fridge: Store in an airtight container in a single layer for up to 4 days at room temperature, or up to 8 days refrigerated. Avoid stacking them or leaning them on each other. These cookies get sticky after being stored and will stick to each other and break apart if they are touching. You may store them only loosely covered to minimize the stickiness, but this will lead the cookies to dry out if kept this way for more than a day. Freeze: To freeze these pumpkin cookies, cool them completely before laying them in a single layer, or multiple layers separated by sheets of parchment paper in an airtight container or ziplock bag. Make sure to cover the tops and bottoms of them with parchment as well, or they will stick to the bag or container as they thaw. To thaw, let the cookies sit at room temperature for a couple of hours or overnight in an airtight container in the refrigerator. They will keep in the freezer for up to 3 months.