Every year I am excited to create new recipes for Fall. On the top of that list is always pumpkin and this year was no exception. Pumpkin is iconic and absolutely delicious! I also love that it adds so much moistness to whatever it is added to. Pumpkin puree is almost always in my pantry because you just never know what you might get a craving. Especially when you can combine a cake mix with a can of pumpkin puree and make something as spectacular as Cake Mix Pumpkin Chocolate Chip Cookies. Keep scrolling to see how to make them in less than an hour.
Do you love pumpkin? Try this awesome Pumpkin Snickerdoodle Snack Cake!
Soft Pumpkin Chocolate Chip Cookies
Ever since I posted this recipe for Pumpkin Roll Cookies, I have been thinking creating this recipe. Pumpkin and chocolate go together so well and this cookie is total proof of that.
I have to say that they are absolutely irresistible when warm and straight from the oven. The soft and moist pumpkin cookie with pockets of melted chocolate makes me weak at the knees. Although cookies in general can have that affect on people!
Pumpkin Chocolate Chip Cookie Ingredients
- Yellow Cake Mix: You could also use a vanilla cake mix with great results.
- All Purpose Flour: Adding a little flour to the cookies gives them a bit more structure.
- Pumpkin Puree: Give me all of the pumpkin! You will also notice that the recipe does not contain eggs. This ingredients is a substitute for them.
- Butter: The butter should be softened.
- Pumpkin Pie Spice: If you don’t have any…make Homemade Pumpkin Pie Spice.
- Chocolate Chips: I prefer the mini variety but whatever you have will work wonderfully.
How to make Pumpkin Chocolate Chip Cookies with a Cake Mix
- Combine the cake mix, flour, pumpkin puree, butter and pumpkin spice in a medium bowl. Mix together using a handheld mixer or by hand until all of the ingredients are incorporated.
- Add the chocolate chips to the pumpkin cookie dough and mix in by hand until they are evenly distributed.
- Use a medium cookie scoop to scoop cookie dough onto a silicone mat {or parchment} lined baking sheet.
- Take the back of a spoon to spread the cookie dough out slightly. This will ensure that you have nicely shaped cookies. Bake in a 350 degree oven for 8-10 minutes.
Allow the cookies to cool on the baking sheet for at least 10 minutes. The residual heat from the baking sheet will finish baking the cookies completely and set them up perfectly. This final step is the perfect finishing touch.
The result is an ultra soft and perfectly pumpkin cookie that has just the right amount of chocolate chips dispersed inside.
Tips for making the Best Cake Mix Pumpkin Chocolate Chip Cookies
- Whisk dry cake mix before adding other ingredients. If you don’t eliminate the lumps now then they are virtually impossible to remove.
- Use a spoon to press the dough down or the cookies will not bake into the flat cookie know and love.
- Do not over bake the cookies. 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.
Optional Add-Ins
There are so many wonderful things you can add into this cookie to give it a different flavor and texture here a few great ideas.
- Nuts- walnuts or pecans would both be great.
- Different kinds of chips- cinnamon chips or white chocolate chips would give great flavor.
- Dried Fruit- raisins or dried cranberries sound wonderful.
Frequently Asked Questions about Pumpkin Chocolate Chip Cookies
What if I do not have Pumpkin Pie Spice?
If you do not have pumpkin pie spice you can easily make some at home. I only requires a handful of spices to make Homemade Pumpkin Pie Spice.
What is the best way to store these cookies?
The best way to store these cookies in a airtight container at room temperature. Add a layer of parchment or wax paper between layers to be sure that the cookies do not stick to each other.
Can I double the recipe?
This recipe can easily be doubled by using two cake mixes and doubling the other ingredients in the recipe.
Do Pumpkin Chocolate Chip Cookies need to be Refrigerated?
No but it could help to keep them fresh longer. Be sure they are stored in an airtight container either way.
Can they be frozen?
Yes! Put a layer of parchment or wax paper between layers and freeze for up to 3 months.
Can I use pumpkin pie filling instead of canned pumpkin puree?
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.
Can I use fresh pumpkin instead of canned pumpkin?
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…
- Pumpkin Cinnamon Roll Crumb Cake
- Pumpkin Snickerdoodle Snack Cake
- Easy Pumpkin Monkey Bread
- Pumpkin Spice Bundt Cake with Cream Cheese Frosting
- Miniature Pumpkin Pies
- Pumpkin Roll Cookies
Cake Mix Pumpkin Chocolate Chip Cookies
Ingredients
- 1 box yellow butter cake mix {15.25 ounces}
- 1 tbsp all purpose flour
- 15 ounces pumpkin puree
- ½ cup butter {softened}
- 2 tsp pumpkin pie spice
- ¾ cup chocolate chips {I used the mini version}
Instructions
- Preheat oven to 350°. Combine the cake mix, flour, butter, pumpkin puree and pumpkin pie spice in a medium bowl.
- Mix using a handheld mixer {or by hand} until everything is well combined. Add chocolate chips. Stir into dough by hand to combine until everything is evenly incorporated.
- Scoop heaping tablespoons of dough {using a medium scoop} onto a parchment {or silicone} lined baking sheet. Using the back of a spoon gently press down onto the top of each cookie.
- Bake for 8-10 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 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.
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.
Nutrition
