Description
These 3 ingredient pumpkin cookies are soft, cake-like, and bursting with fall flavor. Made with pumpkin purée, cake mix, and chocolate chips, they’re quick, easy, and perfect for cozy autumn baking.
Ingredients
Scale
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (14 oz) box spice cake mix
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the pumpkin purée and cake mix. Stir until fully blended.
- Fold in the chocolate chips.
- Scoop 2 tablespoons of dough per cookie and place on the baking sheet.
- Bake for 11–14 minutes, or until the cookies are set and lightly golden on the bottom.
- Let cool for 5 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container at room temperature for 3–4 days, refrigerate for up to a week, or freeze for up to 2 months. Reheat in the microwave for 10–15 seconds to soften and re-melt chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg