Meet your new favorite fall shortcut: 3‑Ingredient Pumpkin Cookies made with spice cake mix, pumpkin purée, and chocolate chips. No eggs, no butter—just simple, sweet cookies ready in under 30 minutes.
These cookies are moist, cake-like, and a breeze to make—a must for when you want a cozy treat without the fuss.
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Why You’ll Love These Cookies
- Seasonal favorite: Full of cozy flavors, perfect for autumn baking.
- Super easy: Just stir and bake—no mixer needed.
- Only 3 ingredients: Spice cake mix, pumpkin purée, chocolate chips.
- Kid-friendly: Fun to scoop and bake with helpers.
For more fall desserts check out my pumpkin cream cheese pound cake, gluten-free pumpkin bread or pumpkin smoothie bowl.
Ingredients For 3 Ingredient Pumpkin Cookies
- Spice Cake Mix: This acts as the base of the cookie dough, providing structure, sweetness, and all the warm spices like cinnamon, nutmeg, and cloves—no need to add flour or extra seasonings.
- Canned Pumpkin: Adds moisture, acts as a binder (in place of eggs or oil), and gives the cookies that rich pumpkin flavor and soft, cake-like texture.
- Chocolate Chips: Add sweetness and texture contrast, balancing the spice and pumpkin flavors with a smooth, melty bite.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mini cookies: Use a 1‑Tbsp scoop and bake for 9–11 minutes—bite-sized goodness.
- Add nuts or spices: Stir in chopped pecans or a pinch of pumpkin pie spice for extra warmth.
- Frosted upgrade: Drizzle with cream cheese glaze or pearl sugar for a bakery-style finish.
- Vegan twist: Try using dairy‑free chocolate chips and pumpkin purée—egg-free and egg still free!
How to Make 3 Ingredient Pumpkin Cookies
Here’s everything you’ll need to learn how to make 3 Ingredient Pumpkin Cookies.
Step 1: Stir together the spice cake mix and pumpkin purée until the batter is thick and fully blended.
Step 2: Fold in 1 cup of the chocolate chips, mixing just enough to distribute them throughout the dough.
Step 3: Scoop about 2 tablespoons of dough per cookie onto the baking sheet, leaving space between each to allow for slight spreading.
Step 4: Remove from oven and place the remaining ½ cup of chocolate chips into the top of the cookies. Allow the cookies to cool on the baking sheet for 3–5 minutes.
Serving Suggestions
These cookies pair wonderfully with a hot cup of coffee or tea—perfect for cozy mornings or midday pick-me-ups. They also make a great addition to lunchboxes or dessert trays at fall gatherings.
Expert Tips
- The dough will be thick and sticky. A cookie scoop helps portion easily.
- Avoid over-baking—cookies should be soft and slightly cake-like.
- Pumpkin purée only! Pie filling has added sugar and spices that can throw off the texture.
3 Ingredient Pumpkin Cookie Recipe FAQs
Yes—choose dairy‑free chocolate chips and ensure your cake mix is vegan or free from egg derivatives.
Absolutely—this scales perfectly. Just bake on separate sheets to allow even heat distribution.
Of course! A teaspoon of pumpkin pie spice, or stir in crushed graham crackers or nuts for variation.
More Delicious Fall Desserts
3 Ingredient Pumpkin Cookies
Ingredients
- 1 15.25 oz Spice Cake Mix
- 1 15 oz pumpkin puree
- 1 ½ cup chocolate chips semi-sweet
Instructions
- Set your oven to 350°F and line a baking sheet with parchment or lightly grease it to prevent sticking.
- In a large mixing bowl, stir together the spice cake mix and pumpkin purée until the batter is thick and fully blended.
- Fold in 1 cup of the chocolate chips, mixing just enough to distribute them throughout the dough.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet, leaving space between each to allow for slight spreading.
- Bake for 12 to 15 minutes, or until the cookies are puffed and set, with lightly golden edges.
- Remove from oven and place the remaining ½ cup of chocolate chips into the top of the cookies, pressing in lightly.
- Allow the cookies to cool on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.
Notes
- The dough will be thick and sticky. A cookie scoop helps portion easily.
- Avoid over-baking—cookies should be soft and slightly cake-like.
- Pumpkin purée only! Pie filling has added sugar and spices that can throw off the texture.
Amy says
These pumpkin spice cookies are delicious and so easy to throw together using cake mix. We always make them for our fall parties!
Karen says
So glad you loved them!
DM says
Hi, These look delicious. I see these spice cake mixes in…perfectly moist and super moist. Does it matter which spice cake mix I use? Thank you!
DM says
Hi!
I see perfectly moist or super moist in stores which one should I use?
Thank you
Karen says
Super Moist mixes usually give the best texture. The pumpkin replaces the eggs and oil, so starting with a slightly richer, moister mix helps keep the cookies soft and tender instead of dry or crumbly.
If they only have a regular/moist mix, that’s totally fine — the cookies will still turn out delicious, just a touch less soft compared to using a super moist version.
Karen says
Super Moist mixes usually give the best texture. The pumpkin replaces the eggs and oil, so starting with a slightly richer, moister mix helps keep the cookies soft and tender instead of dry or crumbly.
If they only have a regular/moist mix, that’s totally fine — the cookies will still turn out delicious, just a touch less soft compared to using a super moist version.