These Easy Pumpkin Chocolate Chip Cookies come together in a flash. This one-bowl, three-ingredient recipe makes the perfect low-fat snack or healthier dessert, thanks to a cake mix shortcut.
I originally made this recipe when I was on the search for a low-fat dessert that would satisfy my sweet tooth. It’s adapted from a Weight Watchers recipe, but it’s every bit as delicious as any pumpkin cookie I’ve made before. And it’s incredibly easy to make, thanks to a shortcut from cake mix.
Update: This has been a go-to shortcut recipe on our site since 2008! I’ve updated the post and images with more helpful tips so you can enjoy healthier pumpkin cake mix cookies this fall.
How to Make Easy Pumpkin Chocolate Chip Cookies
These pumpkin cookies are only 92 calories each. Every time I make the recipe, my family devours the cookies––no one seems to miss the fat!
Because this is a cake mix cookie recipe, each bite is soft and cakey with a sprinkling of chocolate chips throughout. It’s a one-bowl recipe, so all you need to do is mix together cake mix, pumpkin purée, and your favorite chocolate chips.
You could just as easily use white chocolate, cinnamon or salted caramel chips if you like.
The batter is moister than typical cookie dough, so I like to use a scoop to drop it on to baking sheets.
The cookies don’t flatten as they bake, so the scoop gives the cookies a pretty shape.
Best Cake Mix for Pumpkin Chocolate Chip Cookies
I’ve had great success making these cookies with both spice cake mix and carrot cake mix. If you can’t find one of those, yellow cake would also work. You can always add a dash of pumpkin pie spice or cinnamon to boost the fall flavors.
Storing Pumpkin Cookies
Although it’s hard not to devour the whole batch as soon as they come out of the oven, I actually find that these cookies, like most quick breads, taste even better the next day. They store well in an airtight container right on the kitchen counter.
You can also freeze the cookies for up to three months. Simply let them come to room temperature on the counter before serving.
More Delightful Pumpkin Recipes
If you love pumpkin chocolate chip cookies, you’ll love these other fall dessert recipes:
- Pumpkin Chocolate Chip Bread has everything you love about this cookie recipe, in a hefty loaf shape perfect for slicing and toasting.
- Pumpkin Sour Cream Streusel Coffee Cake has a decadent crumble on top of a tangy and soft coffee cake that’s always a hit at potlucks.
- Halloween Pumpkin Brownies are complete with a spooky black and orange topping for trick-or-treaters.
- Chocolate Pumpkin Spice Cookies are a caky, decadent twist on your classic pumpkin cookie recipe.
- Pumpkin Chocolate Chip Muffins so you can start your mornings on the right foot this autumn.
- Overnight Pumpkin Monkey Bread with Maple Icing is the ideal brunch recipe to feed a hungry crowd.
- Pumpkin Chocolate Chip Cheesecake Bars are creamy on top with a moist, cakey layer on the bottom.
- Whole Wheat Pumpkin Yeast Waffles are crisp on the outside with a soft and sweet interior.
- Pumpkin Creme Brulee puts a spin on the classic custard dessert with fall flavors.
- Pumpkin Cinnamon Bread is a recipe for individual quick breads studded with cinnamon chips and a creamy glaze.
- Chocolate Chip Pumpkin Donuts from Jocelyn at Inside Bru Crew are the sweet treats for when you want to go all-out with pumpkin and chocolate in one dessert!
- 1 box spice or carrot cake mix, dry
- 1 can (15-ounces) pumpkin purée
- 1 cup chocolate chips
- Preheat the oven to 350°F. Grease or line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the cake mix and pumpkin just until blended. Stir in chocolate chips.
- Using a small cookie scoop, drop rounded scoops of the batter onto the prepared baking sheet.
- Bake for 12 minutes, until the edges and center are set, but still soft in the center. Remove the cookies to a wire rack to cool.
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