3 Ingredient Pumpkin Cookies
by Marly McMillen
Soft, pillowy 3-ingredient pumpkin cookies made in 20 minutes! All you need is spice cake mix, pumpkin puree, and chocolate chips—no eggs or butter required.
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Craving soft, autumn-spiced treats without spending all day in the kitchen? These 3-Ingredient Pumpkin Cookies are the easiest fall recipe you’ll make all season. All you need is a box of spice cake mix, a can of pumpkin puree, and chocolate chips—no eggs, butter, or oil required!
In under 20 minutes from start to finish, you’ll have a batch of bakery-style pumpkin cookies ready to enjoy. Let’s dive into how simple this recipe really is!
The Magic Behind the Recipe
Because pumpkin puree adds so much natural moisture without added fat or eggs, these cookies have a soft, pillowy, cake-like texture rather than a crispy edge. They also won’t spread much in the oven, so you can press them down slightly before baking!
In this Post
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Spice Cake Mix: A 15.25-ounce box of pre-packaged spice cake mix is the ultimate shortcut here. It supplies all the flour, sugar, baking leaveners, and cozy autumn spices (like cinnamon, nutmeg, and allspice) in one step.
- Canned Pumpkin Puree: Make sure you use 100% pure canned pumpkin puree (such as Libby’s), not canned pumpkin pie mix. Pumpkin pie mix contains added sugars, water, and spices that will change the consistency and sweetness of the dough.
- Semi-Sweet Chocolate Chips: Chocolate and pumpkin are a match made in heaven! Standard semi-sweet chips add a delicious, rich bite that cuts through the warm spices.
Don’t have a spice cake mix? A yellow or vanilla cake mix works great! Just add 1½ to 2 teaspoons of pumpkin pie spice (or ground cinnamon) to the dry mix before stirring in the pumpkin.
How to Make 3-Ingredient Pumpkin Cookies
Making these cookies couldn’t be any easier. You don’t even need a mixer! I do, however, recommend a cookie scoop. That is as complicated as this recipe gets.
It’s essentially a quick mix-and-scoop process! Here are the easy steps:
1. Mix the Dough
First, you’ll dump the cake mix into a large mixing bowl. Next, scoop out the pumpkin puree from the can and add it to the bowl and stir.
You could use a mixer here if you don’t want to exert the elbow grease, but I opt for fewer things to clean up afterward! But you will be stirring for a couple of minutes.
In fact, it will look too dry at first. You’ll think, “What has this Marly woman done to me!”
But trust me, it all comes together after a little bit of stirring.
2. Fold in the Chips (and Add-Ins)
Toss the chocolate chips and any other add-ins you’re considering.
TIP: I ALWAYS reserve some of the chocolate chips to press into the tops of the cookies so they look like something I’d buy at a bakery. Hey, we eat with our eyes!
Stir until those chips are evenly distributed throughout the dough. We want to make sure every cookie has ample chocolate. it’s the only way to go!
Scoop, Bake, and Shape
Use a standard cookie scoop to drop heaping tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie.
Pro Tip: Because this dough is egg-free and fat-free, it will not spread much while baking. You can use the back of a spoon or damp fingers to gently flatten each mound slightly into your desired cookie shape.
Bake the cookies for 10-13 minutes, until the edges are set.
Once you remove them from the oven and while they’re still warm, you can use a large round cookie scoop to fix any irregular edges. Simply swirl the cookie around a few times, and those cookies will look amazing.
I let the cookies rest on the warm baking sheet for at least 5 minutes to help them fully set. If they’re too soft, leave them on the baking sheet a few more minutes. They’ll firm up.
Recipe Test Kitchen
I love to fiddle around in the kitchen and that experimentation led me to some pretty good suggestions for these cookies:
- Don’t Overbake: I prefer to bake them for 10 minutes, but let them cool on the pan. That way they’re done all the way through, but they’re still oh-so soft and not dried out at all.
- Reserve Chips for the Top: You want your cookies to look gorgeous! That means you have to press extra chocolate chips onto the tops either before baking or right out of the oven for a bakery-style look.
- Use Canned vs. Fresh Puree: I highly recommend using canned pumpkin puree for consistent moisture levels (homemade puree can add excess liquid).
Variations and Add-Ins
I love these cookies as is, but if you want to change up the flavors, here are some of my favorite add-ins:
- Chopped walnuts – for added crunch and flavor
- Drizzled chocolate – consider drizzling the tops of these cookies with a “chocolate frosting”. Simply melt some chocolate chips and use a spoon for the ultimate drizzle effect.
- Flaky sea salt – when they’re fresh from the oven and the chocolate hasn’t set yet – this is the time to add sprinkles of flaky sea salt – not too much. Just enough to bring out the flavor of the chocolate!
- White chocolate – consider a twist by using white chocolate chips (or cinnamon chips) to really change up the flavor (If you’re dairy-free, be sure to use dairy-free).
Storage Tips
Room Temperature: Store cooled cookies in an airtight container for 3–4 days at room temperature. Tip: Place a paper towel inside the container to absorb excess moisture and keep them from getting too sticky!
Freezing: Freeze baked cookies in a single layer on a parchment-lined baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature when ready to enjoy.
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3 Ingredient Pumpkin Cookies
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Ingredients
- 1 15.25 oz box spice cake mix
- 1 15 oz can canned pumpkin puree
- 1 cup semi-sweet chocolate chips
Instructions
- Preparations: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the dough: In a large bowl, stir together 432 grams spice cake mix (dry mix, about 15.25 oz box) and 425 grams pumpkin puree (not pumpkin pie filling) until a thick, smooth batter forms with no dry streaks.
- Add chocolate chips: Fold in 3/4 cup semi-sweet chocolate chips until evenly distributed.
- Scoop: Drop heaping tablespoons of batter onto the prepared sheets, about 2 inches apart. The dough is soft and won't spread much, so gently flatten each mound slightly with the back of a spoon. Add more chocolate chips on top of each cookie.
- Bake: Bake 10 to 13 minutes, until the edges are set.
- Cool: While the cookies are still warm, add more chocolate chips on top and fix any incosistent edges. Let the cookies rest on the pan for at least 5 minutes.
Recommended Equipment
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Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Pumpkin Recipes
If you love this recipe for 3 ingredient pumpkin chocolate chip cookies, here are more pumpkin goodies to try:
These are all my favorite pumpkin recipes in one place!
Frequently-Asked Questions
Can I make these gluten-free?
Absolutely! Use a gluten-free cake mix. If you can’t find a gluten-free spiced cake mix, you can use a yellow cake mix and add your own pumpkin pie spice blend.
Why are my pumpkin cookies cakey?
These cookies are made with a cake mix, so they come out more cakey. In addition, pumpkin puree adds natural moisture and fiber without traditional fat or eggs, giving these cookies a soft, pillowy, cake-like texture similar to a muffin top.
Can I use pumpkin pie mix instead of puree?
I do not recommend using pumpkin pie mix. It is more watery and has added ingredients that will change the texture and finished results. I recommend using canned pumpkin puree for this recipe.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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