Pumpkin Chocolate Chip Cookies with a cake mix

4.46 from 11 votes

A cake mix and pumpkin puree are combined with chocolate chips to create the most delicious and easy Pumpkin Chocolate Chip Cookies recipe.

Prep Time10

Cook Time30

Total Time37

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 130kcal

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.

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.