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These pumpkin chocolate chip cookies are soft, chewy, and packed with fall spices. Made with a box of spice cake mix, they come together quickly with minimal ingredients.
Easy Cake Mix Pumpkin Spice Cookies
When pumpkin season arrives, there are a few fall baking recipes I must make. These Pumpkin Chocolate Chip Cookies are at the top of that list. The pure pumpkin makes them soft, the spice cake mix adds that warm, cozy flavor without me having to measure out a dozen spices, and the melty chocolate chips take them straight into comfort-food territory.
If you’re looking for a cookie recipe that captures the essence of Fall, is indulgent, and easy to make, this is the one. Also, they’re my family’s favorite Thanksgiving cookies.
Ingredients
Here is everything you need to make these cake mix pumpkin spice cookies, along with a few substitution recommendations.
- 1 cup pumpkin puree – Adds moisture and the classic Fall flavor we all know and love.
- 1 egg yolk – Binds the ingredients together.
- ½ cup butter – Adds a richness to the cookies.
- ½ cup light brown sugar – Gives the cookies a subtle caramel flavor.
- 1 (15.25 oz) box spice cake mix – The secret weapon for these cookies. You can use another type of cake mix; note that it will taste slightly different without the extra spices.
- ¼ cup all-purpose flour – Provides structure to the cupcakes.
- 2 teaspoons vanilla – Enhances the overall flavor. Use almond extract as an alternative.
- 1 cup milk chocolate chips – Use dark chocolate or white chocolate chips for a similar taste.
How To Make Pumpkin Chocolate Chip Cookies
Stir together the wet and dry ingredients, then fold in the chocolate chips. Chill the dough, scoop it out, bake, and let it cool. Let me show you how:
- Mix wet ingredients: In a large bowl, combine pumpkin puree, egg yolk, butter, vanilla, and brown sugar. Stir until smooth.
- Add dry ingredients: Sprinkle in the cake mix and flour. Stir until no dry streaks remain.
- Fold in chocolate: Gently fold in the chocolate chips.
- Chill dough: Cover and refrigerate for 1 hour. This step ensures thick, chewy cookies that don’t spread too much.
- Preheat oven: When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Scoop & bake: Use a 1 ½-tablespoon scoop to portion dough onto sheets, 2 inches apart. Bake for 12–14 minutes, until the edges are set but the centers are still soft.
- Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely (about 1 hour).
What Makes These Pumpkin Cookies Different
Most pumpkin cookies turn out light and cakey because the pumpkin adds a significant amount of moisture to the dough. This recipe avoids that by using only the egg yolk instead of the whole egg, which reduces excess liquid, and by adding a little all-purpose flour for structure. Chilling the dough before baking also helps the cookies stay thick and chewy. The result is a pumpkin cookie that’s soft, spiced, and loaded with melty chocolate chips. Not fluffy like a muffin top, but perfectly chewy like a true cookie.
Recipe Tips for the Best Pumpkin Cookies
Use real pumpkin puree: Avoid pumpkin pie filling, as it contains added sugar and spices that can alter the recipe.
Don’t skip chilling: This keeps the cookies soft, thick, and chewy instead of flat.
Chocolate swap: Try semisweet or dark chocolate chips if you prefer a richer flavor.
Make ahead: The dough can be chilled up to 48 hours in advance; just let it sit at room temperature for 10 minutes before scooping.
If you try these pumpkin chocolate chip cookies, I’d love to hear what you think! Leave a rating and comment, or share a photo and tag me so I can see your fall baking creations. Don’t forget to save this recipe on Pinterest for later!
Cake Mix Pumpkin Spice Cookies (Soft & Chewy)
Equipment
- mixing bowl
- Mixing spoon
- Measuring cups & spoons
- 1 ½ Tablespoon cookie scoop
- baking sheets
- Wire rack
Ingredients
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 large egg yolk
- ½ cup salted butter, softened
- ½ cup light brown sugar, packed
- 15.25- oz box spice cake mix
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
Instructions
Mix wet ingredients:
- In a large mixing bowl, combine the pumpkin puree, egg yolk, butter, and brown sugar. Stir until smooth and well combined.
Add dry ingredients:
- Sprinkle in the cake mix and flour. Mix just until no streaks of dry mix remain.
Flavor boost:
- Add the vanilla and stir again.
Fold in chocolate:
- Gently fold in the chocolate chips until evenly distributed.
Chill dough:
- Cover the bowl with plastic wrap and refrigerate for 1 hour. (This step helps the cookies bake thick and soft instead of spreading too much.)
Preheat oven:
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or lightly spray with nonstick spray.
Scoop & bake:
- Using a 1 ½-tablespoon cookie scoop, portion the dough onto the prepared sheets, spacing them about 2 inches apart.
Bake:
- Bake for 12–14 minutes, until the edges look set and the centers are slightly soft.
Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling completely, which takes about 1 hour.
Serve & enjoy:
- Enjoy warm or store in an airtight container for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Chocolate Chip Cookies Recipe FAQs
Pumpkin puree adds extra moisture to cookie dough, which naturally makes pumpkin cookies softer and more cake-like than regular cookies. To prevent them from becoming too fluffy or spongy, always chill the dough before baking and measure your flour correctly. Using just the egg yolk (instead of a whole egg) in this recipe also helps keep them chewy rather than overly cakey.
I definitely recommend chilling the dough. This helps the cookies hold their shape during the baking process.
Yes, chopped walnuts or pecans are delicious in these cookies.
These cookies are super soft with a slightly crispy edge. The cake mix is the trick to making these cookies extra soft and tender.
Yes, pumpkin Chocolate Chip Cookies freeze beautifully. Once they’re fully cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container, lining the layers with parchment paper. They’ll stay fresh for up to 2 months. When you’re ready to enjoy, thaw at room temperature or microwave for 10–15 seconds to restore that fresh-baked softness.
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