Quick and easyPumpkin Chocolate Chip Cookiesrecipe made with only 4 ingredients including a cake mix — you won’t believe how yummy these simple pumpkin cookies taste, and who doesn’t love a great pumpkin-chocolate combo?

I’m sure that you’ve seen and probably even made this really easy cake mix pumpkin cookie recipe; it’s been floating around the internet for years. I wanted to share it with you today, not because it’s new,but because it’s awesome. And with my tips and tricks, it’s even better.

These cookies are so simple that my kids can make them almost on their own. Nothing wrong with starting with a cake mix in my book. There is a time and a place for cake mix. It’s a great starting point for new bakers and busy mamas alike.

Title Image for 4 Ingredient Pumpkin Cookies and a pile of pumpkin chocolate chip cookies on a round white plate.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

Super Easy: With just four ingredients — pumpkin puree, cake mix, an egg, and chocolate chips — this recipe is quick and beginner-friendly.
Minimal Prep Time: You can have the cookies ready to bake in just 10 minutes.
No Butter Required: If you’re looking for a budget-friendly or butter-free recipe, this one’s perfect.
Perfect for Fall: The pumpkin and spice cake flavors areideal for autumn baking.

Recipe Ingredients

Spice Cake Mix
Pumpkin Puree —NOT pumpkin pie filling
Egg
Chocolate Chips

See the recipe card below for full information on ingredients and quantities

How to Make Pumpkin Chocolate Chip Cookies With Cake Mix

Step 1:Preheat the oven and prepare a baking sheet.

Step 2:Mix the bake mix, egg, and pumpkin puree in a medium mixing bowl. Add the chocolate chips and stir to combine.

Step 3:Scoop the dough onto the cookie sheet, about two inches apart. Bake 12-14 minutes.

Step 4:Let cool for 3 minutes them remove to a cooling rack. Repeat with remaining dough.

Recipe FAQs

What kind of chocolate chips should I use?

You can use milk, semi-sweet, or dark chocolate chips or even butterscotch or caramel chips. All are great options – just use what you like and have. Have you tried the Sea Salt Caramel Chips from Hershey’s? Our little store carries them and they are SO good in this recipe.

Why does your recipe have an egg?

The addition of one egg to the cake mix, pumpkin puree, and chocolate chips makes all the difference. The egg acts as a leavening agent and helps to make the cookies less gummy. It can be made without the egg but I think the end product is much better with the egg.

I don’t have a spice cake mix. What else can I use?

You can use a yellow cake mix with the addition of 1 teaspoon of pumpkin pie spice mix in place of the spice cake mix.

Expert Tips

Don’t Undercook:You’ll know these cookies are done when they bounce back when touched and the outside is not shiny anymore. They get gummy and are not very good when they cool if they are undercooked.
Storing Cookies:Pumpkin cookies are best stored lightly covered at room temperature.If stored in an air-tight container with the lid closed, they get sticky on the outside.
Sticky Dough:If the dough is too sticky, refrigerate it for 15-20 minutes before scooping and baking.

Cake Mix Pumpkin Chocolate Chip Cookies Recipe.

If You Love Chocolate Chip Cookies…

Then you might want to try these other favorite cookie recipes I’ve used over and over. They’re definitely family-approved!

THE chocolate chip recipe that started it all: the original Nestle Toll House chocolate chip cookie! This recipe is a classic that is easy to make and turns out great every time!
Sometimes you just get a winner, which is the case for theseBEST brown butter chocolate chip cookies! If you want to level up yourchocolate chip cookiegame, then you’ll want the “browned butter” secret.
If you’ve ever just wanted to shake things up in the cookie world, then I totally recommendthis Chocolate White Chocolate Chip Cookies Recipe! These cookies not only taste delicious, but they’re gorgeous, too!