Pumpkin Chocolate Chip Cake Mix Cookies

In college my roommate made these amazing pumpkin chocolate chip cake-mix cookies.

I had never had something so perfectly pumpkiny-this was back before you could find absolutely everything pumpkin spice and it blew my mind! They have been a favorite ever since and a staple at our house every fall.


The recipe fits right in with the rest of our cake mix series, only it’s even easier to make than the rest of them. It’s 3 ingredients!!! THREE. Life could not be easier and more delicious!

A few tips and tricks:

  • In a pinch I have made these with other plain cake mixes and added a tablespoon of pumpkin pie spice. They turned out amazing.
  • Don’t use anything other than dark chocolate chips. You could maybe get away with semi-sweet, but absolutely do not use milk chocolate. They are way too sweet!
  • This recipe doubles very easily if you only have a large can of pumpkin.
  • If you’re looking to avoid using cake mix you can find my “from scratch” version here.
  • BONUS: no eggs mean you can eat this cookie dough with a spoon, raw and guilt free.


  • 1 box spice cake mix
  • 1 small can pumpkin
  • 1 bag dark chocolate chips.


  1. Mix all ingredients.
  2. With a cookie or cupcake scoop, plop balls of batter on a parchment lined cookie sheet.
  3. Bake at 350° F for 20 minutes and allow to cool on the cookie sheet.

They really are that easy and such a crowd-pleaser! I make these for every event we have in the fall-halloween parties, thanksgiving get-togethers and treats for neighbors and every time they are the favorite.

What’s your favorite go-to fall treat?