Here is my favorite chocolate chip pumpkin cookie recipe, with soft spice cake mix, pumpkin puree, and plenty of chocolate chips for the perfect fall treat.
These cookies are what my kids ask for every October when the weather starts getting cooler. I love making a big batch because they freeze well, and honestly, there’s nothing wrong with having pumpkin cookies for an afternoon snack with coffee.
Why You’ll Love These Chocolate Chip Pumpkin Cookies
- Super quick and easy – These cookies come together in under 30 minutes using a cake mix shortcut, so you can have fresh-baked cookies without spending hours in the kitchen.
- Only 5 ingredients – With just cake mix, pumpkin, an egg, spice, and chocolate chips, this recipe keeps things simple while delivering amazing flavor.
- Soft and chewy texture – The pumpkin puree keeps these cookies incredibly moist and tender, giving you that perfect chewy bite every time.
- Perfect fall flavors – The warm pumpkin pie spice combined with chocolate chips creates that cozy autumn taste we all crave during the cooler months.
- Kid-friendly baking project – This recipe is so simple that little ones can help mix and scoop, making it a fun family activity that everyone can enjoy.
What Kind of Pumpkin Puree Should I Use?
For these cookies, you’ll want to grab a can of plain pumpkin puree from the baking aisle, not pumpkin pie filling. The difference is important – pumpkin puree is just cooked and mashed pumpkin with no added spices or sweeteners, while pumpkin pie filling already has sugar and spices mixed in. Most grocery stores carry brands like Libby’s or store brands, and they all work great for baking. If you happen to have fresh pumpkin on hand, you can absolutely roast and puree your own, but the canned stuff is convenient and gives consistent results every time.
Options for Substitutions
These cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Spice cake mix: If you can’t find spice cake mix, yellow cake mix works great too. Just add an extra ½ teaspoon of cinnamon and a pinch of nutmeg to get that warm spice flavor back.
- Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you only have pie filling, reduce the pumpkin pie spice to ½ teaspoon since the filling already has spices added.
- Egg: For an egg substitute, try 3 tablespoons of applesauce or ¼ cup of mashed banana. The cookies might be slightly more tender but still delicious.
- Semi-sweet chocolate chips: Feel free to swap these with white chocolate chips, butterscotch chips, or even chopped walnuts. You could also use mini chocolate chips if that’s what you have on hand.
- Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch each of ginger and cloves to make your own blend.
Watch Out for These Mistakes While Baking
The biggest mistake when making these cookies is using pumpkin pie filling instead of plain pumpkin puree, which will make your cookies too sweet and throw off the texture completely.
Another common error is overmixing the dough once you add the chocolate chips – just fold them in gently to avoid tough, dense cookies that lack that soft, cake-like texture you’re after.
Don’t skip chilling the dough for at least 30 minutes before baking, as this helps the cookies hold their shape and prevents them from spreading too thin on the baking sheet.
Finally, resist the urge to overbake these cookies since they’ll continue cooking on the hot pan after you remove them from the oven – they should look slightly underdone in the center when you take them out.
What to Serve With Chocolate Chip Pumpkin Cookies?
These soft, spiced cookies are perfect on their own, but they’re even better with a tall glass of cold milk or a warm cup of coffee. I love serving them as an after-dinner treat alongside some vanilla ice cream – the cool, creamy texture is a nice contrast to the warm fall spices. They also make a great addition to any autumn dessert spread, paired with apple cider or hot chocolate. For a fun twist, try crumbling them over plain Greek yogurt for breakfast or an afternoon snack.
Storage Instructions
Store: These soft pumpkin cookies stay fresh in an airtight container at room temperature for up to a week. I like to put a piece of bread in the container with them – it helps keep the cookies nice and chewy! They’re actually even better the next day when all those spices have had time to meld together.
Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months. Just make sure they’re completely cooled first and layer them with parchment paper so they don’t stick together. I also love freezing balls of cookie dough on a baking sheet, then transferring them to a bag once frozen – fresh cookies anytime!
Serve: Frozen cookies thaw quickly at room temperature in about 30 minutes, or you can pop them in the microwave for just 10-15 seconds to warm them up. If you froze the dough, just add an extra minute or two to the baking time – no need to thaw first.
| Preparation Time | 10-15 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 22-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2900-3100
- Protein: 28-34 g
- Fat: 90-105 g
- Carbohydrates: 480-500 g
Ingredients
- 1 box (15.75 oz) spice cake mix
- 1 large egg
- 1 can (15 oz) pure pumpkin (not pie filling)
- 1 tsp pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Step 1: Preheat the Oven and Prepare Baking Sheet
Preheat your oven to 350°F.
Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Mix the Dough
- 1 box (15.75 oz) spice cake mix
- 1 large egg
- 1 can (15 oz) pure pumpkin (not pie filling)
In a medium mixing bowl, combine the spice cake mix, pumpkin puree, and egg.
Use a wooden spoon to mix until everything is fully incorporated and no dry streaks remain.
Step 3: Add Flavorings and Chocolate Chips
- 1 tsp pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Stir the pumpkin pie spice into the dough, then gently fold in the semi-sweet chocolate chips until evenly distributed.
I like to reserve a few chocolate chips to press into the tops of the cookies before baking for a bakery-style look!
Step 4: Portion and Bake the Cookies
- cookie dough from Step 3
Using a cookie scoop, drop mounds of cookie dough onto the prepared parchment-lined baking sheet, spacing each about 2 to 3 inches apart.
Bake in the preheated oven for 12 to 15 minutes, or until the cookies are set and lightly golden on the edges.
Step 5: Cool the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling completely.
Enjoy once fully cooled.
Soft Chocolate Chip Pumpkin Cookies with Spice Cake Mix
Ingredients
- 1 box (15.75 oz) spice cake mix
- 1 large egg
- 1 can (15 oz) pure pumpkin (not pie filling)
- 1 tsp pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a medium mixing bowl, combine the spice cake mix, pumpkin puree, and egg. Use a wooden spoon to mix until everything is fully incorporated and no dry streaks remain.
- Stir the pumpkin pie spice into the dough, then gently fold in the semi-sweet chocolate chips until evenly distributed. I like to reserve a few chocolate chips to press into the tops of the cookies before baking for a bakery-style look!
- Using a cookie scoop, drop mounds of cookie dough onto the prepared parchment-lined baking sheet, spacing each about 2 to 3 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until the cookies are set and lightly golden on the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling completely. Enjoy once fully cooled.
