With fall coming on fast we are officially in prime baking season. And I could not be any more psyched to share this recipe with you. It is hands down the easiest recipe for getting into the baking game because it only has THREE INGREDIENTS! These Pumpkin Spice Chocolate Chip Cookies are a cake-like cookie that just melts in your mouth. Perfect for the holidays and sharing with others. Each bite is packed with loads of pumpkin flavor and chocolatey goodness.
Who decided pumpkin was something we could only eat in the fall? Whoever it was … I say nonsense. When a dessert is this good or this easy to make, there is no reason to not enjoy it all year long! It truly is a recipe that everyone loves and requests again and again.
One thing I love most about this recipe is how simple it is. 3 ingredients, 5 minutes to prep, 15 minutes to cook. This is my go to recipe for whipping up something delicious quickly. Perfect for dropping off with a neighbor, satisfying a sweet tooth or taking to a last minute dinner party.
In fact this recipe is so easy, it is a fabulous recipe for letting small children help, or let older kids tackle independently. It is fairly fool proof.
My Grandma Carol is the one who first shared this recipe with me. I was living in Idaho, going to college thousands of miles away from home. Missing my parents and sisters, I was fiercely homesick. So, I took a weekend trip to visit my grandma in Utah and she shared with me this recipe.
Standing there in her kitchen baking with her I felt peace, found comfort I was desperately seeking. And that is one of the things I love most about being in the kitchen. I love the magic in a recipe that allows us to find moments of real emotion.
Pro Chef – Mom Hack
And now, this is a recipe in my arsenal I pull out every year when that cooler weather rolls in. It is one we all look forward to. In fact if I’m being honest — I stock up on canned pumpkin in the fall so I can keep the ingredients for this in my pantry year round. Then when I am in a bind and need something quick, I always have a recipe up my sleeve ready to go. And it is always a fun and welcomed change to bust out pumpkin treats in February or May. People love it!
Let’s Get Baking
Your first step is taking a trip through your pantry or grocery store to do a little shopping. But don’t worry you can skip the shopping list for this trip you only need to grab three items. You will need a boxed Spiced Cake Mix, Chocolate Chips and a small can of Pumpkin Puree.
Spice cake mix is the perfect pairing to pumpkin puree with its fall flavors of nutmeg, cinnamon and ginger. But if you wanted to switch it up you could use a different flavor of cake mix. White, vanilla or butter cake mix could all work in lieu of the spice cake. Chocolate mix might be a fun variation too.
Biggest Pumpkin Mistake
When you are shopping make sure you are careful of what you grab. You do NOT want to accidentally grab a can of pumpkin pie filling. They are not the same thing. Trust me. Learn from my mistakes.
Mix, Mix, Mix
Mix your spice cake mix and pumpkin puree together, make sure to get all your cake mix (especially the stuff hiding at the bottom) mixed in. Dump in the chocolate chips to your dough. I’ve always fantasized about adding little Heath bar pieces in at this point, but never have. So if you add heath bar pieces make sure to comment below and let me know how it turned out!
And if you are pumpkin spice obsessed and wanting a stronger flavor don’t hesitate to add extra cinnamon or nutmeg to your cake mix. A teaspoon to a teaspoon and a half of each should do … I mean can a Pumpkin Spice Chocolate Chip Cookie ever have too much spice?
Scoop It, Scoop It Real Good
Place dollops of cookie dough on a greased baking sheet. This recipe makes roughly 24 cookies depending on the size of your cookies. If I’m being honest, I don’t like wasting my time with smaller cookies. So I usually get 12 or 15 good sized cookies out of a batch.
One thing to keep in mind is that these cookies do not grow or rise. How you drop them on the sheet is how they are going to come out. Because of that I like to space my cookies about 2 inches apart. You will want to then bake the cookies at 350 degrees for 14-16 minutes till the edges are golden and the cookie is baked through.
Storing Your Goodies
Best way to store your cookies so that they are soft later is letting them cool entirely. Once cooled you want the cookies to be dry to the touch and the chocolate chips no longer soft. When dry, store in an airtight container or ziplock bag. They will regain some of their softness and be nice and moist. If you prefer dryer cookies leave out and do not place them in an airtight container. The cookies will stay fresh for up to 3-4 days.
- 1 spice cake mix
- 15 ounce can pumpkin puree
- 1 cup chocolate chips
- Add all ingredients to mixing bowl. Mix thoroughly making sure to get dry mix at the very bottom mixed in.
- Scoop out dough and place in dollops on to a greased cookie sheet. Dollops want to be roughly tablespoon sized.
- Bake cookies at 350° for 14-16 minutes depending on size.
- Be sure to use canned pumpkin puree, pumpkin pie filling is not a good substitute and will ruin the recipe.
- If looking for a stronger spice flavor add a teaspoon of cinnamon and nutmeg.
- Double the recipe and freeze the extra cookies.
- After completely cooled store cookies in an airtight container so cookies stay moist. Will last up to 3-4 days.
If looking for more delicious fall treats to serve this holiday season you have got to check out this recipe for our Banana Cake with Coconut Frosting. Delicious and flavorful, this is the perfect dessert for sharing with family and friends. You can check out the recipe right here.