These Pumpkin Spice Chocolate Chip Cookies are a cake-like cookie that just melts in your mouth. They are perfect for the holidays and sharing with others. Each bite is packed with loads of pumpkin flavor and chocolatey goodness.
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.
Can you eat pumpkin year round?
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!
In fact if I'm being honest -- I love this fall dessert so much that I stock up on canned pumpkin in the fall so I can keep the ingredients for this recipe in my pantry year round. It is always a fun and welcomed change to bust out pumpkin treats in February or May. People love it!
Good Recipe for Kids to Help With
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.
Don't worry you can skip the shopping list for this trip, you only need to grab three items. It is hands down the easiest recipe for getting into the baking game! All you need is these three things:
- Spice Cake Mix - perfect pairing to pumpkin puree with its fall flavors of nutmeg, cinnamon and ginger
- Pureed Pumpkin - do NOT accidentally grab a can of pumpkin pie filling -- not the same thing
- Chocolate Chips - go with whatever you prefer semi sweet, milk or white chocolate will all do
These cookies are so simple and easy to pull together. Perfect for when you are in a bind and need a quick treat to pull out and serve. And if you love recipes with just a handful of ingredients you've got to check out our copycat Orange Julius Smoothie, Rotel Sausage Dip or Honey Garlic Meatballs.
How to Make Pumpkin Spice Chocolate Chip Cookies
Dump and Mix
Add all 3 of your ingredients to a bowl. 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. Be sure to use a strong spoon. This dough can be difficult to stir till totally combined.
Using a medium scoop place dollops of cookie dough on a greased baking sheet. This recipe makes roughly 24 cookies depending on the size of your cookies. But 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.
Bake the cookies at 350 degrees for 14-16 minutes till the edges are golden and the cookie is baked through. Let cool and enjoy!
Make it Your Own
Cake Mix - If you wanted to switch things up you could use a different flavor of cake mix for this recipe. White, vanilla or butter cake mix could all work in lieu of the spice cake. Chocolate mix might be a fun variation too.
Pumpkin Spice - 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 Pumpkin Spice Chocolate Chip Cookies ever have too much spice?
Chocolate - You've got LOTS of options when it comes to switching it up here. Try using different kinds of candy. I mean I’ve always fantasized about adding little Heath bar pieces in, but next time we are totally going to try it.
How to Store Pumpkin Cookies
Best way to store your cookies so that they are soft later, is letting them cool entirely. Once cooled you want the cookies to sit out till they are dry to the touch and the chocolate chips are no longer soft. Then you wan to store them in an airtight container or ziplock bag.
Don't worry, they will regain some of their softness and turn out 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.