Easy Pumpkin Cookies

These soft and chewy pumpkin chocolate chip cookies are easy to make and perfect for cozy fall days. With a hint of chocolate and warm spices, they become a delightful treat without the fuss of a complicated recipe.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

1 can Pumpkin puree Use pure pumpkin puree, not pie filling.
1 box Cake mix Yellow, spice, or chocolate cake mixes are recommended.
2 large Eggs Typically, 2 eggs are used, depending on the cake mix.
1/3 cup Oil or melted butter Switch between oil and butter based on preference.
1 cup Chocolate chips Semi-sweet chips are preferred.
1 tsp Cinnamon Optional for added warmth.
1 tsp Pumpkin pie spice Optional for extra flavor.
1 pinch Salt Enhances flavor.

Method

Preparation

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, stir together the cake mix and optional spices.
Add the pumpkin puree, eggs, and oil or melted butter; mix until combined.
Fold in the chocolate chips gently to keep them chunky.

Baking

Scoop the dough onto the prepared baking sheet using a medium cookie scoop or spoon.
Bake for about 10 to 12 minutes until the tops are set and edges are slightly darker.
Allow the cookies to cool on the pan for a few minutes before transferring them.

Notes

For thicker cookies, chill the dough for 20 to 30 minutes before baking. If using different cake mix sizes, adjust the pumpkin amount accordingly to keep the dough consistent. Store cookies in an airtight container with paper towels to maintain moisture.