Pumpkin Chocolate Chip Cookies {With Cake Mix}
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Easy, fluffy, soft pumpkin chocolate chip cookies recipe, homemade with simple ingredients (spice cake mix, pumpkin puree, pumpkin pie spice, mini chocolate chips).
There’s something deliciously unique about a great pumpkin dessert like this one. It’s definitely an added bonus that it is so easy and quick to make, which makes it a great potluck item, too. If you are a lover of pumpkin, you definitely need to try these tasty recipes as well- Easy Pumpkin Cookies {With Cake Mix}, Easy Pumpkin Muffins (With Cake Mix), Easy Pumpkin Cake Recipe With Cake Mix
How to make easy pumpkin chocolate chip cookies recipe with cake mix?
- Mix ingredients- This includes egg, pumpkin pie filling, and pumpkin pie spice, cake mix.
- Stir in– Mini chocolate chips.
- Cover- And chill.
- Scoop out dough-And roll into balls.
- Bake– Until golden brown.
Variations for best old fashioned pumpkin cookies with chocolate chips
Pumpkin oatmeal chocolate chip cookies– Two favorites come together for this cookie. Replace the flour with a cup of instant or quick oats for a classic taste of home.
3 ingredient pumpkin cookies- Combine 1 egg, 1/2 cup chocolate chips, and 1 box cake mix. Be aware that they are very ooey gooey like brownies and some are not fond of that texture in cookies.
Add nuts– Such as roughly chopped almonds, cashews, walnuts, or pecans to give a nice crunch.
Add extracts and flavors– Such as vanilla, almond, maple, chocolate, rum, caramel, or hazelnut.
Ice the cookies- Once cookies cool, top them with frosting:
- Brown Sugar Frosting (So Fluffy)
- Easy Maple Frosting (4 Ingredients)
- Caramel Frosting (3 Ingredients)
- Coconut Pecan Frosting (German Chocolate Cake Frosting)
Add other spices– Try cinnamon, nutmeg, ginger, or cloves or pre-made spice mixes.
Try other flavors of chocolate chips– Such as white chocolate, milk chocolate, peanut butter, butterscotch.
Stuff the cookies with caramel– Buy those little squares of caramel candy and place in the middle of the dough ball before baking and you’ve got a deliciously gooey treat.
Tips and techniques
Don’t omit the flour- That small amount is necessary because it absorbs the extra moisture so that the cookies have the best texture.
You must chill dough– Because this will make it less sticky and easier to handle when it comes to forming the dough balls plus cookies spread less during baking when the dough has been chilled beforehand.
What cake mix flavor to use? You can use yellow, vanilla, white, spice. If using spice be sure to omit the extra pumpkin pie spice, otherwise it will be too much!
What brand cake mix to use? Honestly, it didn’t matter in my trials, so go ahead and choose your favorite!
Pumpkin puree vs. Pumpkin pie filling- Surprisingly, they both work well in this recipe. I prefer pie filling because it has more flavor from the spices. If using pumpkin puree, make sure it’s thick, because some brands are very watery.
How do you know cookies are done baking? You will know because the edges will become firm and golden brown but the center will still be slightly soft.
Why did my cookies spread? You did not chill the dough or you you added too much liquid. Use measuring cups. Don’t eyeball anything!
Why are my cookies dry? You may have added too much flour or mis-measured the ingredients. Be sure to follow the directions and measure properly. Also, be sure not to over-bake or else they will become hard, crisp, and dry.
Use room temperature ingredients– Because they will mix together better, making a smoother batter and a cookie with excellent texture.
Sift cake mix and flour- I highly recommend this to remove any lumps, because it yields a much smoother dough.
Storage
Room Temperature- These can stay in the cookie jar for up to 3 days.
Fridge- Keep in an airtight container for up to 5 days.
Freezer- First cool, then store in an airtight container for up to 1 month.
More easy pumpkin desserts
- Pumpkin Brownies (With Brownie Mix)
- Easy Pumpkin Donuts (With Cake Mix)
- Easy Pumpkin Fudge Recipe {With Gingersnap Crust}
- Easy Pumpkin Truffles
- Easy Pumpkin Pie (5 Ingredients)
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Cheesecake With Gingersnap Crust
Pumpkin Chocolate Chip Cookies (With Cake Mix)
Ingredients
- 1 Egg, Large
- 3/4 cup Pumpkin pie filling
- 1-2 tsp Pumpkin pie spice, Omit if you are using spice cake mix
- 1 box Yellow cake mix, Or spice cake mix or vanilla cake mix
- 1/4 cup All-purpose flour, Preferably sifted
- 1/2-3/4 cups Mini chocolate chips, Semisweet, Adjust quantity according to your preference, I like to add only 1/2 cup
Instructions
- In a large mixing bowl, add egg, pumpkin pie filling, pumpkin pie spice and mix until smooth.
- Then, add cake mix, flour and mix until combined. Don't over-mix!
- Stir in mini chocolate chips until evenly distributed.
- Cover and chill dough in fridge for about 45 minutes to make it less sticky and easier to handle.
- Scoop out spoonfuls of the chilled dough and roll into rough ball shapes.
- Place them on a cookie tray, lined with parchment paper (not wax paper). Make sure they are spaced out because they will expand quite a bit while baking.
- Bake at 350 degrees F for 13-15 minutes or until edges are firm and golden brown but still slightly soft in the center.
- Remove tray from oven and let the cookies cool in the tray and then, enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days or stored in a sealed container in the fridge for up to 5 days.
