Pumpkin Chocolate Chip Cake Mix Cookies
You will love this recipe for Pumpkin Chocolate Chip Cake Mix Cookies if you want something cozy, cute, and fast. These pumpkin cookies start with a simple yellow cake mix so you can have warm, bakery-style treats in under 30 minutes of hands-on time. The texture is soft and cake-like, the flavor is full of fall spices, and the chocolate chips make every bite feel special. If you are searching for easy desserts with few ingredients that still look and taste impressive, this one needs to be on your list.
Jump to Recipe
Ingredients for Pumpkin Chocolate Chip Cake Mix Cookies
- 1 box (15.25 ounces) yellow cake mix
- ½ cup pumpkin puree, measured, then blotted dry
- 1 large egg yolk
- ⅓ cup vegetable oil
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¾ to 1 cup chocolate chips (semi sweet or milk chocolate)
How to Make Pumpkin Chocolate Chip Cake Mix Cookies
1. Prep your pans and oven. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats so the cookies release easily and clean up is quick.
2. Blot the pumpkin puree. Measure ½ cup of pumpkin puree into a measuring cup first. Spread the pumpkin in a thin layer over several paper towels on the counter.
Lay a few more paper towels on top and press gently to remove excess moisture. Peel the pumpkin off the paper towels and transfer it to a large mixing bowl. This step keeps the cookies soft without turning them overly cakey or gummy.
3. Mix the cookie dough. Add the egg yolk, vegetable oil, and vanilla extract to the pumpkin in the bowl. Stir in the cake mix until it looks smooth and fully combined. You might want a hand mixer, or you can use a rubber spatula. It takes a bit of elbow grease to get the dough mixed so there are no more spots of dry cake mix.
4. Fold in the chocolate chips. Add ¾ to 1 cup of chocolate chips to the bowl, leave a few chocolate chips aside to press into the tops of your cookies later. Use a spatula or spoon to fold them into the dough so they are evenly distributed.
5. Portion and shape the cookies. Use a cookie scoop or spoon to portion the dough into about 2 tablespoon mounds. Place them about 2 inches apart on the prepared baking sheets.
6. Press in extra chocolate chips and flatten. Press a few extra chocolate chips into the top of each cookie, and then gently flatten each mound into a thick disc with your fingers or the bottom of a glass. These pumpkin cookies do not spread very much on their own so shaping them now helps them bake evenly.
7. Bake. Bake one sheet at a time for 8 to 11 minutes. The cookies are done when the edges look set and the centers still look slightly soft and puffy. Avoid overbaking; they will continue to set as they cool and staying a little under keeps them moist and tender.
8. Cool and serve. Let the cookies cool on the baking sheet for at least 10 minutes. They are delicate while hot. You can transfer the cookies to a wire rack or serving plate to finish cooling, or you can leave them on the baking sheet as long as the baking sheet isn’t too hot.
Pro Tips
- Do not skip blotting the pumpkin. Pumpkin puree holds a lot of water. Blotting it keeps the cookies from being too cakey or spreading oddly.
- Use just the egg yolk. The yolk adds richness and helps keep these cookies chewy rather than overly fluffy. If you accidentally add the whole egg, mix in 2 tablespoons of all-purpose flour to help thicken the dough.
- Adjust the chocolate chips to your taste. Use ¾ cup for a more balanced cookie or go up to 1 cup if you want lots of chocolate in each bite.Mini chocolate chips also work and give a more even distribution.
- Chill for thicker cookies. A 20 to 30 minute chill helps the dough firm up so the cookies bake up thicker and hold their shape. If your kitchen is very warm, you can chill a few minutes longer.
- Storing and freezing. Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature. You can also freeze the scooped dough balls and bake from frozen; just add 1 to 2 minutes to the bake time.
FAQs
Can I use a different cake mix flavor?
Yes. I like yellow cake mix for a classic flavor, but spice cake mix works beautifully and makes the pumpkin spices even stronger. You can also use white cake mix if that is what you have on hand.
Can I use pumpkin pie filling instead of pumpkin puree?
I wouldn’t. Pumpkin pie filling has added sugar and spices, which will throw off the texture and flavor. You want plain pumpkin puree for this recipe.
Do I have to chill the dough?
Nope! I didn’t chill my dough and thought they came out just fine. However, if you notice that your dough is kind of sticky and not keeping its shape when you scoop it, chilling is a good idea. The cookies will be easier to scoop, less sticky, and will bake up thicker and prettier.
How do I know when the cookies are done?
Look for set edges and slightly soft centers. The tops should look matte, not wet. If in doubt, take them out sooner rather than later; they will continue to firm up as they cool.
What is the texture like?
These are soft, slightly cakey cookies with a tender crumb, thanks to the cake mix and pumpkin. The chocolate chips add a bit of bite and richness so the texture feels cozy and satisfying.
I love how these Pumpkin Chocolate Chip Cake Mix Cookies turn a basic pantry staple into a cozy, fall-ready treat in almost no time. They are exactly the kind of cake mix cookies I reach for when I want easy desserts with few ingredients that still feel special enough for guests, work parties, or a last minute girls night. If you have a box of cake mix and a little pumpkin puree, you are only a few simple steps away from a tray of warm, chocolatey pumpkin cookies.
Pumpkin Chocolate Chip Cake Mix Cookies
Ingredients
- 1 box yellow cake mix 15.25 ounces
- ½ cup pumpkin puree measured, then blotted dry
- 1 large egg yolk
- ⅓ cup vegetable oil
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- ¾ to 1 cup chocolate chips semi sweet or milk chocolate
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats so the cookies release easily and clean up is quick.
- Measure ½ cup of pumpkin puree into a measuring cup first. Spread the pumpkin in a thin layer over several paper towels on the counter.Lay a few more paper towels on top and press gently to remove excess moisture. Peel the pumpkin off the paper towels and transfer it to a large mixing bowl. This step keeps the cookies soft without turning them overly cakey or gummy.
- Add the egg yolk, vegetable oil, and vanilla extract to the pumpkin in the bowl. Stir in the cake mix until it looks smooth and fully combined. You might want a hand mixer, or you can use a rubber spatula. It takes a bit of elbow grease to get the dough mixed so there are no more spots of dry cake mix.
- Fold in the chocolate chips. Add ¾ to 1 cup of chocolate chips to the bowl, leave a few chocolate chips aside to press into the tops of your cookies later. Use a spatula or spoon to fold them into the dough so they are evenly distributed.
- Use a cookie scoop or spoon to portion the dough into about 2 tablespoon mounds. Place them about 2 inches apart on the prepared baking sheets.
- Press in extra chocolate chips and flatten. Press a few extra chocolate chips into the top of each cookie, and then gently flatten each mound into a thick disc with your fingers or the bottom of a glass. These pumpkin cookies do not spread very much on their own so shaping them now helps them bake evenly.
- Bake one sheet at a time for 8 to 11 minutes. The cookies are done when the edges look set and the centers still look slightly soft and puffy. Avoid overbaking; they will continue to set as they cool and staying a little under keeps them moist and tender.
- Let the cookies cool on the baking sheet for at least 10 minutes. They are delicate while hot. You can transfer the cookies to a wire rack or serving plate to finish cooling, or you can leave them on the baking sheet as long as the baking sheet isn’t too hot.
