These 3-ingredient pumpkin cookies are about to become your new fall obsession! I discovered this recipe last October when Emily was begging for pumpkin cookies but I only had three ingredients in my pantry. What started as a "let's see what happens" moment turned into the easiest, most requested cookie recipe in our house.
With just spice cake mix, pumpkin puree, and chocolate chips, you'll have soft, chewy cookies ready in under 30 minutes. At only 35 calories each, these healthy treats prove you don't need complicated recipes to create something amazing. Plus, they're so simple that Emily can make them herself now (which she reminds me about weekly)!
If you're looking for more easy fall treats, you might also love my pumpkin custard pie - it's another simple recipe that screams autumn comfort.
Jump to:
- Why You'll Love These Easy Pumpkin Cookies
- 3-Ingredient Pumpkin Cookies Ingredients You Need
- How To Make 3-Ingredient Pumpkin Cookies Step By Step
- Storage Tips For Your Pumpkin Cookies Recipe
- Easy Pumpkin Cookies Variations To Try
- Frequently Asked Questions About 3-Ingredient Pumpkin Cookies
- Recipes You May Like
- Final Thoughts On These 3-Ingredient Pumpkin Cookies
- Easy 3 Ingredient Pumpkin Cookies
Why You'll Love These Easy Pumpkin Cookies
- Super quick to make - From mixing bowl to your mouth in just 25 minutes
- Only 35 calories per cookie - You can actually have seconds without guilt
- Bold pumpkin flavor - Real pumpkin puree gives these cookies amazing taste
- Soft and fluffy texture - They're like little pumpkin clouds with chocolate chips
- Kid-friendly recipe - Emily makes these by herself now (she's so proud!)
- Perfect fall treat - These cookies scream autumn in the best way possible
3-Ingredient Pumpkin Cookies Ingredients You Need
You probably already have everything sitting in your pantry right now. That's what I love about this recipe - no special trips to the store!
- 1 (15.25 oz) box of spice cake mix - This is your base and provides all the spices
- 1 (15 oz) can of pumpkin puree - NOT pumpkin pie filling (learned this the hard way)
- ¾ cup of dark chocolate chips - Because everything's better with chocolate
The key here is using actual pumpkin puree, not the pie filling. I made that mistake once and ended up with cookies that tasted like someone dumped a spice rack on them. Not good!
How To Make 3-Ingredient Pumpkin Cookies Step By Step
Getting Your Kitchen Ready
- Preheat your oven to 350°F and line one large or two medium baking sheets with parchment paper or a Silpat mat.
Mixing The Cookie Dough
- Combine the spice cake mix, pumpkin puree, and chocolate chips in a medium-sized mixing bowl until a thick, wet batter forms.
- Mix everything really well to get all the lumps smoothed out. This takes about 2 minutes of stirring, but it's worth it for smooth cookies.
Shaping And Baking
- Use a small cookie scoop or spoon to scoop the cookie dough onto the lined baking sheet in about 1 tablespoon amounts, placing the cookies about 2 inches apart.
- Add extra chocolate chips to the tops for that bakery-style look (this step is totally optional but makes them look amazing).
- Bake in the middle rack of the preheated oven for 15-17 minutes until the edges are set and the middle is still slightly soft.
Cooling The Cookies
- Remove from oven and let cool for 5 minutes on the baking sheet, then transfer to a cooling rack for another 10 minutes.
- Serve and enjoy your perfect fall cookies!
Don't skip that cooling time - I learned this lesson when I tried to move them too early and half my batch fell apart. These cookies need those few minutes to set properly.
Storage Tips For Your Pumpkin Cookies Recipe
Store these beauties in a non-airtight container with parchment paper between layers. They'll stay fresh on the counter for up to 4 days or in the fridge for up to 7 days.
I actually prefer them after they've sat for a day - the flavors meld together and they get even more delicious. Emily always tries to eat them warm, but I think day-old cookies are where it's at.
For longer storage, you can freeze them for up to 3 months. Just let them thaw at room temperature for about 30 minutes before serving.
Easy Pumpkin Cookies Variations To Try
Different Cake Mix Flavors
Want to switch things up? Try vanilla cake mix for a milder flavor or chocolate cake mix for double chocolate pumpkin cookies. I've tested both and they're equally delicious.
Add-In Ideas
- Mini marshmallows - adds a fun texture
- Chopped pecans - gives them a nice crunch
- Cinnamon chips - doubles down on that fall flavor
- White chocolate chips - for a sweeter version
Spice Modifications
If you want extra warmth, add a pinch of extra cinnamon or nutmeg to your batter. Just don't go overboard - the cake mix already has plenty of spices.
Frequently Asked Questions About 3-Ingredient Pumpkin Cookies
No, you must use plain pumpkin puree. Pumpkin pie filling contains added spices and sweeteners that will affect the texture and taste of your cookies.
Store in a non-airtight container with parchment paper between layers for up to 4 days at room temperature or up to 7 days in the refrigerator.
Yes! You can use vanilla cake mix or chocolate cake mix instead of spice cake mix for different flavor variations.
Make sure to let them cool for 5 minutes on the baking sheet before transferring to a cooling rack. The cookies continue to set as they cool, so don't skip this important step.
Recipes You May Like
- Old-Fashioned Pumpkin Bread Recipe - Another simple pumpkin treat that's perfect with coffee
- Small Batch Chocolate Chip Cookies - When you want classic cookies without making dozens
- Cookie Monster Cookies - Fun and colorful cookies that kids absolutely love
Final Thoughts On These 3-Ingredient Pumpkin Cookies
These easy pumpkin cookies prove that simple really can be better. With just three ingredients and 25 minutes, you'll have soft, flavorful cookies that taste like fall in cookie form.
What I love most about this recipe is how foolproof it is. Emily makes them herself now, and they turn out the same every single time. Whether you're looking for a quick dessert for a fall gathering or just want something sweet to go with your morning coffee, these cookies deliver.
The fact that they're only 35 calories each means you can actually enjoy a few without feeling guilty. And honestly? After one bite, you'll want to save this recipe to Pinterest immediately so you can make them again next week.
Give these 3-ingredient pumpkin cookies a try and let me know what you think! I'd love to hear how they turn out for you.
Easy 3 Ingredient Pumpkin Cookies
Equipment
- Cookie Scoop
Ingredients
- 1 box spice cake mix 15.25 oz
- 1 can pumpkin puree 15 oz - not pumpkin pie filling
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and line 1 large or 2 medium baking sheet with parchment paper or a Silpat.
- Combine the spice cake mix, pumpkin puree, and chocolate chips in a medium-sized mixing bowl until a thick, wet batter forms. Make sure to mix well to get all of the lumps smoothed out.
- Use a small cookie scoop or spoon to scoop the cookie dough onto the lined baking sheet in about 1 tablespoon amounts, placing the cookies about 2 inches apart. Add more chocolate chips to the tops of the cookies for that bakery-style look.
- Bake the pumpkin cookies in the middle rack of the preheated oven for 15-17 minutes until the edges are set and the middle is still slightly soft.
- Once the cookies are done, remove them from the oven and let them cool for 5 minutes, then transfer the cookies to a cooling rack to continue cooling for another 10 minutes.
- Serve and enjoy!
