Easy 3-Ingredient Pumpkin Cookies for Fall
The air smells like cinnamon, your coffee’s cooling, and you’ve got a craving for something warm and sweet. These soft, chewy cookies deliver all the cozy fall flavor, without hours in the kitchen.
🕒 Prep Time: 5 min
🔥 Cook Time: 10–12 min
⏱️ Total Time: 15–17 min
Ingredients:
- 1 box (15.25 oz) spice cake mix
- 1 cup canned pumpkin purée
- 1 cup semi-sweet chocolate chips
Step-by-Step Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
✨ Pro Tip: Use an oven thermometer for accurate baking temperature. - In a large bowl, mix pumpkin purée and cake mix until just combined.
Don’t overmix, that keeps the cookies soft and cakey! - Fold in chocolate chips until evenly distributed. 🍫
- Scoop dough onto the baking sheet using a cookie scoop or tablespoon.
Roll lightly in your hands for prettier, more uniform cookies. - Bake for 10–12 minutes, or until the edges are set and tops are still a little soft.
They’ll continue to firm up as they cool, don’t overbake!
Pro Tips:
- Swap spice cake mix for yellow cake mix + 1 tbsp pumpkin pie spice.
- Freeze scooped dough and bake straight from frozen (add 1–2 mins to bake time).
- Add white chocolate chips, pecans, or dried cranberries for variation.
🍪 Nutrition Info (Per Cookie):
- Calories: 110
- Protein: 2g
- Carbohydrates: 18g
- Fat: 4g
- Fiber: 1g
- Sugar: 9g
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Flavor Experiments:
- Drizzle with white chocolate.
- Add walnuts for crunch.
- Sprinkle with cinnamon sugar before baking.
Make It Once, Eat All Week:
- Store in airtight container at room temp for 3–4 days.
- Freeze baked cookies up to 2 months.
- Batch tip: Double recipe and freeze half the dough.
Learn from My Failures:
- Overbaking = dry cookies. Remove while centers are slightly soft.
FAQ:
Can I make these gluten-free?
Yes. Use a gluten-free cake mix and add 1 tbsp of pumpkin pie spice for that cozy flavor.
You might also enjoy my Cinnamon Raisin Bagel recipe, warm, spiced, and naturally dairy-free.
Can I use fresh pumpkin instead of canned?
Yes, just be sure to drain excess moisture from homemade puree.
While I don’t have a pumpkin baking guide yet, you can check out my Protein Muffin Recipes for other moisture-friendly bakes.
Can I skip the chocolate chips?
Absolutely. Try chopped pecans, dried cranberries, or leave them plain.
If you like simpler desserts, these Blueberry Protein Muffins offer a naturally sweet option with no chocolate.
Can I make the dough ahead?
Yes, chill in the fridge up to 24 hours, or freeze pre-scooped portions.
For more freezer-friendly dough ideas, check out my Cottage Cheese Bagels, which bake beautifully even after freezing.
How do I make them softer?
Bake just until the centers are slightly soft, pumpkin keeps the cookies moist as they cool.
Want more naturally soft baked goods? These Protein Banana Muffins are a great reference for moisture-retaining ingredients.