As soon as fall hits it is time to trade out the classic chocolate chip cookie recipe for this Pumpkin Chocolate Chip Cookies recipe! Made with a cake mix and full of pumpkin flavor, this recipe is one you don’t want to miss. So grab a pumpkin spice latte and the recipe to start baking.
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Soft Pumpkin Cookies
One of the best things about this easy pumpkin chocolate chip cookies recipe is that the cookies bake up super soft. The combination of pumpkin puree with butter is the key to getting chewy cookies with a cake-like texture that are perfect for pumpkin season.
It is amazing how many pumpkin treats you can make with a can of pumpkin. In fact, you will also fall in love with this pumpkin bread that is made with a cake mix. You can also make other delicious cookies like these pumpkin roll cookies or pumpkin cheesecake cookies.
What goes into this Recipe
- Yellow Cake Mix: This provides the perfect base for the cookies. You could also use a white or vanilla cake mix with great results.
- Pumpkin Puree: This recipe is for pumpkin lovers! Pumpkin puree {not to be confused for pumpkin pie filling} works perfectly in this recipe to give it great taste. It is even the substitute for eggs in the recipe.
- Vanilla Extract: Helps to give the cookies a fabulous vanilla flavor that goes perfectly with the rest of the ingredients.
- Pumpkin Pie Spice: If you don’t have any in your pantry, try making this Homemade Pumpkin Pie Spice.
- Semi-Sweet Chocolate Chips: I prefer the mini semi-sweet chocolate chips but dark chocolate chips would also be great in these soft pumpkin chocolate chip cookies.
- Flaky Sea Salt: While this is an optional ingredient, I highly recommend it because it helps to balance the sweetness.
See recipe card for full information on ingredients and quantities.
Add-In Ideas
If you would like to amp up your ingredient game and not just stick with chocolate chips there are lots of other options. Here are my favorites!
- White Chocolate Chunks
- Chopped pecans, walnuts or pistachios
- Shredded Coconut
- Granola
How to make Pumpkin Chocolate Chip Cookies with a Cake Mix
1.Combine the cake mix and pumpkin pie spice in a large bowl and whisk to combine. Add the pumpkin puree and vanilla extract and mix together using an electric mixer or by hand until all of the ingredients are incorporated.
2. Add the chocolate chips to the pumpkin cookie dough and mix in by hand until they are evenly distributed.
3. Use a large cookie scoop to scoop cookie dough balls onto a silicone mat {or parchment} lined baking sheet. For a flatter cookie, take the back of a spoon to spread the cookie dough out slightly. This will ensure that you have nicely shaped cookies.
4. Add a few additional chocolate chips to the top of each cookie.
5. Bake in a 350 degree oven for 9-11 minutes or until they are set. They may appear to be a bit undercooked but go with it.
6. Once you remove the cookies from the oven, sprinkle the top with flaky sea salt and allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
Expert Tips
- Whisk the dry cake mix and pumpkin pie spice together before adding the other ingredients. This ensures that the pumpkin pie spice is evenly incorporated into the dough and will remove any lumps from the cake mix.
- If you prefer flatter cookies, use a spoon to press the dough down. This will allow the cookies to bake into the flat cookie that you know and love. If you prefer fluffy cookies then just scoop and bake.
- Do not over bake the cookies. Be mindful of the bake time because over baking cookies, especially when you are using a cake mix can lead to super hard and dense cookies.
- Let the cookies cool for 10 minutes on the baking sheet. This will help the cookies set up nicely and help to give them a good chewy texture.
- Add a sprinkle of flaky sea salt once you remove them from the oven. It adds such a great finishing touch and works perfectly with the other flavors.
Storage and Freezing
Store- The best way to store this pumpkin chocolate chip cookies recipe is in an airtight container at room temperature or in the refrigerator. Add a layer of parchment or wax paper between layers to be sure that the cookies do not stick to each other.
Freeze- To freeze, put a piece of parchment paper or wax paper between layers. Add them to a freezer bag or a good airtight container and freeze for up to 3 months.
Recipe FAQs
If you do not have pumpkin pie spice you can easily make some with the spices you have at home. This Homemade Pumpkin Pie Spice is wonderful and lasts for months.
This recipe can easily be doubled by using two cake mixes and doubling the other ingredients in the recipe.
No, I don’t recommend it. Use pumpkin puree and not pumpkin pie filling. Pie filling already has sugar and spices in it which makes it difficult to get the flavors you are looking for.
Canned pumpkin works best in this recipe and is what I encourage you to use. If you make homemade pumpkin puree, use it in a pie or something using a recipe that indicates a homemade pumpkin puree. Otherwise the additional water content will change the end result of your recipe.
Do you love pumpkin recipes? Try these recipes…
Did you try this recipe?Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Pumpkin Chocolate Chip Cookies with a cake mix
Ingredients
- 1 box yellow cake mix {15.25 ounces}
- 15 ounces pumpkin puree {not pumpkin pie filling}
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¾ cup semi sweet chocolate chips {I used the mini version}
- ½ Tablespoon Flaky Sea Salt {for the top of the baked cookies}
Instructions
- Preheat oven to 350°. Combine the cake mix and pumpkin pie spice in a medium bowl, whisk to combine. Add the pumpkin puree and vanilla extract and mix using an electric mixer {or by hand} until you have a thick dough.
- Add chocolate chips. Stir into dough by hand to combine until they are evenly incorporated.
- Use a large cookie scoop to scoop dough onto a silicone mat {or parchment} lined baking sheet. For a flatter cookie, use the back of a spoon gently press the cookie down.
- Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright.
- Remove cookies from the oven and sprinkle with flaky sea salt. Let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.
Video
Notes
- If you do not have pumpkin pie spice you can mix 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg and 1/8 teaspoon of cloves. Combine and use what you need. See my recipe Homemade Pumpkin Spice recipe.
- Add walnuts, pecans, cinnamon chips, white chocolate chips, raisins or dried cranberries for added flavor and texture.
- Don’t over bake the cookies. Pull them from the oven once they are set.
- Sprinkle the top of the cookies with flaky sea salt for an extra special finishing touch.
- Add a layer of parchment paper {or wax paper} between the layers of cookies when you are storing. This will keep them from sticking together.
Nutrition
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