These Pumpkin Cookies With a Cake Mix can be whipped together in a matter of minutes. They only require four ingredients: A cake mix, pumpkin, egg, and chocolate!
author’s note
Pumpkin Cookies Don’t Get Easier Than This!
I love making cookies completely from scratch, but I’m also very much here for a shortcut that actually delivers.
These cookies are exactly that.
This is the recipe I pull out when my kids want to bake and I want something they can really help with instead of watching me measure out twelve different ingredients. Everything gets dumped into one bowl, stirred together, scooped onto a pan and baked.
And while they’re incredibly simple, they don’t feel boring. Spice cake mix gives the cookies plenty of cinnamon-y fall flavor, pumpkin makes them extra soft, and I add lots of chocolate chips because pumpkin + chocolate is one of my favorite combinations.
Fair warning though: these aren’t meant to be crisp or chewy like a traditional chocolate chip cookie. They’re very soft, fluffy and almost cake-like. That texture is exactly what makes them so good!
Ingredients
| Ingredient | Tips & Swaps |
| Spice cake mix | I recommend a 15.25-ounce Betty Crocker Super Moist Spice Cake Mix. The box size matters, so check before using another brand. |
| Pumpkin | Use 100% pure pumpkin purée, not pumpkin pie filling. I like Libby’s because it tends to be thick & consistent. If your pumpkin looks especially watery, blot away some excess moisture first. |
| Egg | One large egg gives these cookies a little more structure while keeping them soft. |
| Vanilla | Optional, but I love the little extra layer of flavor it adds. |
| Chocolate chips | I especially love milk chocolate with pumpkin, but semi-sweet or dark chocolate also work. You can also swap some of the chocolate for toasted pecans or walnuts. |
How To Make Pumpkin Cookies With A Cake Mix
- Mix Wet Ingredients: Stir pumpkin, melted butter & brown sugar until smooth.
- Add Dry Ingredients: Mix in flour, baking soda, salt & pumpkin pie spice.
- Add Chocolate Chips: Fold in the chocolate chips.
- Chill: Refrigerate dough for 30 minutes.
- Bake: Scoop onto a baking sheet & bake at 350°F for 10–12 minutes.
- Cool: Transfer to a wire rack to cool.
chelsea’s recipe tips
Tips For Pumpkin Cookies With A Cake Mix
- Use a liner: These cookies are very sticky, so bake on a non-stick baking mat or parchment paper. Use a sharp metal spatula to remove them.
- Let them set: Cool on the baking sheet for 5–7 mins before moving to a cooling rack.
- Add extra chocolate: Optional, but great for more chocolate in every bite.
- Use a spoon: Cookie scoops struggle with this sticky dough. Use a 4-teaspoon measuring spoon, then a small spoon to release and smooth the dough.
Storage
These pumpkin cookies with cake mix are best when fresh. They get soft and mushy if stored for too long. For the best flavor, bake and eat them within a few hours—fresh from the oven is perfect!
More Amazing Pumpkin Treats:
Desserts
Pumpkin Cheesecake Bars
Desserts
Pumpkin Pecan Pie
Desserts
Pumpkin Cupcake Recipe
Desserts
Pumpkin Coffee Cake Recipe
Cake Mix Pumpkin Cookies
Video
Equipment
- Sheet pan (15″ x 10″) lined
Ingredients
- 1 (15.25-ounce) box Spice Cake mix see note 1
- 1 (15-ounce) can pumpkin
- 1 large egg
- 1 teaspoon vanilla extract optional
- Flaky sea salt optional
- 1 (12-ounce) bag chocolate chips
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper or a silicone baking mat. You definitely need a liner for these cookies, because the dough gets sticky!
- In a large bowl, add the entire box of the Spice Cake mix, the entire can of pumpkin, and 1 large egg. Don’t add any ingredients called for on the back of the spice cake mix. If desired, add in a teaspoon of vanilla extract. With a hand mixer or a wooden spoon, mix until ingredients are combined. Don’t overmix the dough. Stir in 1 cup of the chocolate chips.
- Scoop out dough balls and place them on the lined cookie sheet. Each dough ball should be 4 teaspoons (1 heaping tablespoon). Use spoons to coax the mixture onto the tray—this is a bit sticky and difficult! Spread cookies at least 2 inches apart (see note 2).
- Bake for 9–13 minutes. They should spring back slightly when touched and not look gooey or glossy on top. Repeat to bake all the cookies. This recipe should yield about 36 cookies.
- Let cookies stand on the pan for 5 minutes. If desired, sprinkle the remaining chocolate chips on top of your cookies right out of the oven. Use a sharp metal spatula to remove the cookies from the pan to a cooling rack to finish cooling. If you love salty-sweet flavors, add a small sprinkle of Maldon sea salt flakes to the tops of these cookies.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you eliminate the choc chips and instead roll on cinnamon and sugar before baking?
I think the dough might be too wet/sticky for that to work super well. Maybe sprinkle it on top instead of rolling though?
Made as listed except added pumpkin pie spice and cinnamon and vanilla 1 lightly beaten egg. Chopped walnuts. So soft. But tasty. Maybe bake longer. I did 16 minutes for big ones.
Delish! So happy these were a hit! Thanks Polly!
I need the recipe
Hey Marge! You scrolled past it to leave this comment 🙂 Scroll up a little to the recipe box! Enjoy!
Love these cookies. I add a cup of oatmeal, cup of chopped toasted pecans, cup of raisins or dried cranberries and a 1/3 cup of ground flax seed to the cake mix and mix together before adding the egg the pumpkin. They bake about 14-15 minutes at 350F. Make great breakfast cookies.
Delish! So glad you’re enjoying this! Thanks!
Yum!! Looks super easy and delicious.
How easy! And how delicious!
These sounds delicious! I’ve never found canned pumpkin in Australia, would pumpkin puree work the same?
So simple. Love it!
Love the flavors!
Doesn’t get much better or easier than this! Pure bliss!