Pumpkin Chocolate Chip Cookies
Get ready for the easiest fall treat ever! I want to share my favorite Pumpkin Chocolate Chip Cookies with you. They taste just like autumn in a cookie.
They are so soft and fluffy, kind of like a little cake. Even if you are brand new to baking, I promise this recipe is a piece of cake. The mix of pumpkin and chocolate is so cozy. Everyone will want to grab another one!
Why You’ll Love These Pumpkin Cookies
You are going to fall in love with these cookies! They are super simple to make and taste like a warm hug.
- Easy to Make: You only need three things! You can make them in a jiffy when you want something sweet.
- Tastes Like Fall: The pumpkin and spice mix will make your whole house smell amazing, just like autumn.
- Everyone Loves Them: I promise, kids and grown-ups will gobble these up. They are a big hit at parties.
- Saves Money: You don’t need to buy a ton of stuff to make a yummy dessert everyone will love.
- Make Them Your Own: Go wild! You can add different chocolate chips or even some crunchy nuts.
If you’re really getting into your “Fall baking,” you should also try my Cinnamon Apple Cookies and my Butterscotch Chip Cookies!
Ingredients You’ll Need
You’ll be so surprised you only need three simple things for these cookies! Just look at the recipe card down below for how much of each you’ll need.
- Pumpkin Purée: You’ve got to have this! It makes the cookies so moist and gives them that great pumpkin taste.
- Spice Cake Mix: This is my secret shortcut! It has all the flour, sugar, and spices mixed right in for you. Easy peasy!
- Milk Chocolate Chips: These little guys make everything better. The sweet chocolate and pumpkin are a match made in heaven.
How to Make Pumpkin Chocolate Chip Cookies
Ready to bake? I’ll walk you through it. This is so easy, you’ll be done in a flash and ready to EAT!
Step 1: Get Your Baking Setup Ready
First, turn your oven on to 350°F. While that’s getting warm, put some parchment paper on two big baking sheets. This will save you from having to scrub the pans later!
Step 2: Combine the Ingredients
In a big bowl, stir together 1 (15-ounce) can of pumpkin purée and 1 (15.25-ounce) box of spice cake mix. Once it’s all smooth, gently mix in 1 cup of milk chocolate chips.
Step 3: Scoop and Bake
Plop spoonfuls of the dough onto your baking sheets. I use about 2 ½ tablespoons for each cookie. Bake them for 13-15 minutes, or until they look set.
Tips for the Best Pumpkin Cookies
Want to make your cookies extra amazing? Here are a few little tricks I’ve learned along the way that will knock your socks off.
- No Lumps Allowed: Run the cake mix through a sifter first if you have one. This helps get rid of any pesky lumps in your batter.
- Don’t Mix Too Much: Be gentle when you add the chocolate chips. Just stir until they’re mixed in so your cookies stay super soft.
- Same Size Cookies: Using a cookie scoop helps make all your cookies the same size so they bake just right.
- Let Them Cool Down: Give the cookies a few minutes on the hot pan before you move them. Then let them cool all the way on a wire rack.
- Give Them Space: Don’t crowd your cookies on the pan. They need a little room to spread out as they bake.
Variations and Substitutions
Don’t be afraid to mix things up a bit! This recipe is super fun to play with. Here are some ideas to get you started.
- New Cake Mix: Don’t have spice cake mix? Use a yellow or white cake mix and just add a teaspoon or two of pumpkin pie spice.
- More Chip Fun: You can use any kind of chips you love! Try white chocolate, dark chocolate, or butterscotch for a change.
- Add a Little Crunch: I love adding chopped pecans or walnuts. They give the soft cookies a great little crunchy texture.
- Extra Spice: If you really love warm spices, toss in a little extra cinnamon. It makes them taste SO cozy.
- Try Some Fruit: A handful of raisins or dried cranberries would be a yummy, chewy surprise in these cookies.
Make-Ahead and Storage Tips
These cookies are great to make ahead of time! Once they are all cool, just pop them in a container with a tight lid. They’ll be good on your counter for about four days. If you need to stack them, put a piece of wax paper between the layers so they don’t stick.
You can also freeze them! They’ll stay good in the freezer for a few months. Just let them sit out on the counter to thaw when you’re ready for a treat.
Recipe FAQs
What can I use if I don’t have spice cake mix?
You can just grab a yellow cake mix! Then, stir in about 2 teaspoons of pumpkin pie spice to get that cozy flavor.
Can I add an egg to this recipe?
You sure can! An egg will make your cookies a little more cake-like and fluffy. Give it a try and see what you think!
How do I know when the cookies are done baking?
You’ll know they’re ready when the edges look firm. The tops will spring back when you gently touch them.
Why are my cookies lumpy?
This happens sometimes! To fix it, just sift your cake mix before you stir it in. That’ll make your batter nice and smooth.
Can I make the cookie dough in advance?
Totally! You can mix the dough, cover it, and keep it in the fridge for up to a day before you bake.
Can I use a different type of chocolate?
Of course! Go for it. Dark chocolate, semi-sweet, or white chocolate chips would all be so tasty in these cookies.
Can I freeze the cookie dough?
Yes! Scoop the dough onto a pan, freeze the little balls solid, then pop them into a freezer bag for later.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 can (15 ounces) pumpkin purée
- 1 box (15.25 ounces) spice cake mix
- 1 cup milk chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking.
- Combine Ingredients: In a large bowl, mix the pumpkin purée and spice cake mix until fully combined, then stir in the milk chocolate chips.
- Scoop the Dough: Use a medium cookie scoop to place dough balls, about 2 ½ tablespoons each, onto the prepared baking sheets.
- Bake to Perfection: Bake for 13-15 minutes, until the edges of the cookies are set and lightly golden brown.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. ENJOY!!!
Notes
- Store leftover cookies in a single layer in an airtight container.
- The cookies will last for up to 4 days at room temperature.
- For longer storage, keep them in the refrigerator for up to 8 days.
- You can also freeze the baked cookies for up to 3 months.
- Sifting the cake mix first will help you avoid a lumpy batter.
