Pumpkin Chocolate Chip Cookies Made from Cake Mix

Easy Cake Mix Pumpkin Chocolate Chip Cookies

These Cake Mix Pumpkin Chocolate Chip Cookies are made with just three simple ingredients and come together in minutes. They offer warm pumpkin spice notes, a tender, cake-like texture, and plenty of melty chocolate chips. They’re soft, moist, and ideal for busy afternoons, bake sales, or holiday cookie swaps.

The basic ingredients—spice cake mix, canned pumpkin, and chocolate chips—are pantry-friendly and easy to keep on hand. Use 1 to 2 cups of chocolate chips depending on how chocolatey you like them; some bakers prefer a whole bag per box, while others are happy with a single cup. Semi-sweet, milk, white, or cinnamon chips all work well and change the cookie’s flavor profile slightly.

This recipe removes added fat and eggs, so if you’re out of eggs or baking for someone with an egg allergy, it’s a great go-to. Because the dough is simple and forgiving, it’s also an excellent beginner-friendly project—kids can help scoop cookies and decorate once cooled.

Must-Make Cake Mix Desserts

• Easy Ice Cream Cone Cupcakes
• Homemade Cake Mix Oreo Cookies
• Earthquake Cake
• Easy Peach Cobbler Dump Cake
• Tres Leches Cake
• Easy Black Forest Cake

How to Make Cake Mix Pumpkin Chocolate Chip Cookies

• Preheat the oven to 350°F (175°C).
• Line a cookie sheet with parchment paper, a silicone mat, or spray it lightly with cooking spray.
• In a medium mixing bowl, combine the dry spice cake mix and the canned pumpkin. Stir until evenly blended—the batter will be wetter than traditional cookie dough.
• Fold in the chocolate chips until distributed throughout the dough.
• Use a medium cookie scoop or spoon to drop portions of dough about 2 inches apart on the prepared baking sheet.
• Bake for 13–15 minutes, until the edges are set and the centers are just firm.
• Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
• Serve and enjoy.

Frequently Asked Questions about Cake Mix Pumpkin Chocolate Chip Cookies

Do I use the cake mix dry or prepared with eggs, oil, and water?

Use the dry cake mix only—do not add eggs, oil, or water.

Can I use a different flavored cake mix?

Yes. Spice, pumpkin, or carrot cake mixes are best for a pumpkin-spice profile. Chocolate or yellow cake mixes will still produce tasty cookies but will change the expected flavor.

What type of chocolate chips should I use?

Semi-sweet, milk, white, or cinnamon-flavored chips are all excellent choices; pick based on your preferred level of sweetness and flavor.

Can I double the recipe?

Yes—this recipe scales easily. Bake on multiple sheets or in batches to avoid crowding.

How should I store the cookies?

Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container or freezer bag for up to 3 months; thaw at room temperature before serving.

Baker’s Tools for Pumpkin Chocolate Chip Cookies:

• Box of spice cake mix
• 15-ounce can of pumpkin
• 1–2 cups chocolate chips
• Mixing bowls
• Cookie scoop or spoon
• Cooling rack

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Other Cake Mix Pumpkin Chocolate Chip Cookies

• 4-Ingredient Pumpkin Chocolate Chip Cookies (Cake Mix Recipe)

• Pumpkin Chocolate Chip Cookies with Cake Mix

• 3-Ingredient Pumpkin Chocolate Chip Cookies