When sudden autumn cookie cravings strike and you want homemade treats in under 20 minutes, these **3-Ingredient Pumpkin Chocolate Chip Cookies** at Fitfoodfunwithann are pure magic! Made with just a box of spice cake mix, pure pumpkin puree, and semi-sweet chocolate chips, they bake into ultra-soft, pillowy cookies with zero eggs, oil, or butter needed.

The 3 Simple Ingredients

• 1 Box (15.25 oz) Spice Cake Mix: Provides all the flour, sugar, and autumn spices in one convenient package.
• 1 Can (15 oz) 100% Pure Pumpkin Puree: Replaces both the eggs and oil, providing moisture and golden color.
• 1 1/2 cups Semi-Sweet Chocolate Chips: Folded into batter and pressed on top for rich melted chocolate pockets.

Let’s Make Some 3-Ingredient Pumpkin Cookies!

1. Prep Oven & Sheets: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Stir Dough: In a large bowl, combine dry spice cake mix and canned pumpkin. Stir with a sturdy wooden spoon for 2 minutes until a thick, uniform batter forms.
3. Add Chocolate: Reserve 3 tbsp chocolate chips. Fold the rest into the thick dough.
4. Scoop & Top: Drop 2-tablespoon mounds onto baking sheets spaced 2 inches apart. Press reserved chips on top.
5. Bake & Cool: Bake at 350°F for 13–15 minutes until tops are dry to the touch. Cool on pan for 5 minutes, then transfer to a wire rack.

Now that your kitchen is filled with that irresistible warm autumn fragrance, it’s time to serve up these delicious homemade treats!

Mix It Up: Fun Variations

• Pumpkin Whoopie Pies: Sandwich two cookies with cream cheese frosting.
• Double Chocolate Pumpkin: Use chocolate fudge cake mix instead of spice cake mix.

Keeping the Flavor Fresh

Store in an airtight container with parchment paper between layers for up to 5 days. Freeze for up to 3 months.

Perfect Pairings

Enjoy with a glass of cold milk, hot apple cider, or hot espresso.

Frequently Asked Questions (FAQ)

Can I use fresh roasted pumpkin instead of canned?

Yes! Puree fresh roasted pumpkin until silky and drain through cheesecloth for 15 minutes to remove excess moisture.

Can I freeze this recipe?

Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature or warm gently.

Related Autumn Recipes

• Cinnamon Swirl Pumpkin Bread
• Pumpkin Cinnamon Rolls
• Honey Butter Cornbread

3 Ingredient Pumpkin Chocolate Chip Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 22 minutes
• Yield: About 24 cookies 1x

Print Recipe

Pin Recipe

Description

Indulge in the cozy flavors of fall with these 3 Ingredient Pumpkin Chocolate Chip Cookies. Easy to make, these soft and gooey treats combine rich pumpkin puree, sweet chocolate chips, and a simple yellow cake mix for a delightful dessert that’s perfect for any occasion. Whether you’re curling up on the couch or hosting a gathering, these cookies will have everyone asking for more.

---

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 box (15.25 oz) yellow cake mix
• 1 cup semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
2. In a large bowl, mix together the pumpkin puree and yellow cake mix until well combined.
3. Fold in the chocolate chips gently until evenly distributed.
4. Drop heaping tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
5. Bake for 10-12 minutes until edges are set but centers remain soft.
6. Allow to cool on the baking sheet for 5 minutes before transferring to wire racks.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 9g
• Sodium: 65mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg