Easy Pumpkin Chocolate Chip Cookies

These Easy Pumpkin Chocolate Chip Cookies come together in a flash. This easy-to-make 3 ingredient pumpkin chocolate chip cookie recipe makes the perfect low fat snack or healthier dessert.

I originally posted this Easy Pumpkin Chocolate Chip Cookies recipe in 2008, when I’d only been blogging a few months. At the time, I was craving dessert but wanted one that was lower in calories and fat.

I came across this recipe, one I had saved but never made. The recipe was given to me by a neighbor and it’s slightly adapted from a Weight Watchers recipe. 

Easy Pumpkin Chocolate Chip Cookies Recipe Notes

These pumpkin cookies are only 92 calories, and it would have been a good choice if I hadn’t eaten so many. All the cookies were gone by the next day and no one seemed to miss the fat. It’s a soft, cakey cookie and I thought they were better tasting the second day. They were more tender and soft.

The pumpkin chocolate chip cookies are made from a boxed cake mix. My grocery store didn’t have a spice cake mix when I remade them to update this post, so I bought and use a carrot cake mix instead. It was a fun addition and you can see the little bits of “carrot” in the cookies.

If you want to make a more traditional pumpkin chocolate chip recipe, I’ve also posted my sister’s favorite Pumpkin Chocolate Chip Cookie recipe. Or go for a really decadent dessert and make Jocelyn’s Chocolate Chip Pumpkin Donuts!

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Yield: 3 dozen cookies

Easy Pumpkin Chocolate Chip Cookies

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

These Easy Pumpkin Chocolate Chip Cookies come together in a flash. An easy-to-make 3 ingredient, low fat pumpkin chocolate chip cookie recipe.

Ingredients

• 1 box spice or carrot cake mix - dry
• 1 15 oz. can pumpkin puree
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350º. In a large mixing bowl, mix together cake mix and pumpkin just until blended. Stir in chocolate chips.
2. Using a small cookie scoop, drop by rounded scoops on to greased or parchment lined cookie sheets.
3. Bake for 12 minutes, until edges and center are set, but still soft in center. Remove cookies to a wire rack to cool.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 13mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 1g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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