Pumpkin Chocolate Chip Cake Mix Cookies
Soft and cozy Pumpkin Chocolate Chip Cake Mix Cookies made with yellow cake mix, real pumpkin puree, warm spices, and plenty of chocolate chips. Fall flavored cookies that are perfect for busy days and last minute gatherings.
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.