These Pumpkin Spice Chocolate Chip Cookies are a cake-like melt in your mouth cookie. Each bite is packed with loads of pumpkin flavor and chocolatey goodness. A perfect treat for the holidays and sharing with others.
With fall coming on fast we are officially in prime baking season. If you are ready to bake up a storm you must give our other baking favorites such as fragrant banana bread, bakery style chocolate chip cookies and homemade soft dinner rolls a try!
And if you are looking for other delicious fall treats to serve you have got to check out our Banana Cake with Coconut Frosting, yummiest Scotcheroo Bars or these easy German Chocolate Brownies.
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.
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 pumpkin spice chocolate chip 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.
Dump and Mix
Firstly, add all 3 of ingredients to a large bowl. Secondly mix your spice cake mix and pumpkin puree together. Mixing carefully being sure to get all your cake mix (especially the stuff hiding at the bottom) mixed in with the puree. You will want to be sure to use a strong spoon. This dough can be difficult to stir till totally combined.
Secondly, using a medium scoop place dollops of cookie dough on a greased baking sheet. This recipe makes roughly 24 cookies depending on the size you scoop them. If I'm being honest, I don't like wasting my time with smaller cookies. Occasionally I shoot for 12 or 15 good sized cookies out of a batch.
You will want to keep in mind that these cookies do not grow or rise. Consequently how you drop them on the sheet is how they are going to come out. Due to that I like to space my cookies about 2 inches apart.
Lastly, bake the pumpkin spice chocolate chip cookies at 350 degrees for 14-16 minutes till the edges are golden and the cookie is baked through. Then 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 spice cake mix. 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. Certainly you could use different kinds of candy. I mean, I’ve always fantasized about adding little Heath bar pieces in. Unquestionably we are going to try it next time.
The best way to store your cookies so they are soft later, is letting them cool entirely. Next you want the pumpkin spice chocolate chip cookies to sit till dry to the touch and the chocolate chips are no longer soft. Afterward, once everything is dried, transfer the cookies to 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. Pumpkin Spice Chocolate Chip Cookies will stay fresh for up to 3-4 days.
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. In the hope that 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!
Is this a good recipe for kids to help with?
One thing I especially love most about this recipe is how simple it is. In fact, this recipe is so easy, it is ideal for letting small children help, or let older kids tackle independently. It really is a fabulous recipe for instilling confidence in the kitchen.
These pumpkin spice chocolate chip cookies are fairly fool proof. With just three ingredients and fifteen minutes it is easy to whip together a family friendly treat!
Pumpkin Spice Chocolate Chip Cookie
An easy cookie that melts in your mouth; each bite packed with loads of pumpkin flavor and chocolatey goodness, is what makes this cookie perfect for the holidays!
- 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.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 161mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 1g