These 3-ingredient pumpkin cookies with cake mix are soft, fluffy and ready in only 25 minutes. Made with pumpkin puree, spice cake mix and chocolate chips, they’re an easy fall dessert with no eggs, butter or oil.

For more easy fall cookies, try my spice cake mix cookies, soft pumpkin cookies with cream cheese frosting or pumpkin chocolate chip cookies.

A stack of pumpkin cookies with cake mix studded with gooey chocolate chips on the counter.

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Key Takeaways: Easy 3-Ingredient Pumpkin Cookies

  • Quick and easy. These pumpkin cake mix cookies are ready in only 20 minutes with minimal prep.
  • No eggs, butter or oil. Pumpkin puree provides all the moisture needed to make the cookies soft and fluffy.
  • Easy to customize. Use spice cake mix and add chocolate chips, nuts or your favorite frosting.

Why I Love This Recipe

I love to doctor up boxed cake mix recipes, from easy cake mix cookies to cake mix cookie bars. These 3-ingredient pumpkin cookies with cake mix are another favorite, with a soft, fluffy texture and plenty of warm pumpkin spice flavor.

Plus, they’re ready in less than 25 minutes and can be made with two ingredients by omitting the chocolate chips. For more pumpkin and chocolate treats, try my pumpkin blondies or pumpkin chocolate chip bread.

XO - Jamielyn

Ingredient Notes

Pumpkin cake mix cookie ingredients including spice cake mix, pumpkin puree and optional chocolate chips.

Find the full printable recipe with specific measurements below.

  • Flavor of cake mix: You can use a box spice cake mix or yellow cake mix. However, if you use yellow, add in 1 Tablespoon of pumpkin spice for pumpkin spice flavor.
  • Pumpkin: You’ll only use 1 can of pumpkin puree (no eggs or oil). Trust the process in this easy recipe! Use pure pumpkin puree not pumpkin pie filling. Make homemade pumpkin puree if you have the time.
  • Chocolate chips: I love using semi-sweet chocolate chips, or a mix of chocolate chips and chunks on top for pumpkin chocolate chip cookies.

How to Make Pumpkin Cookies with Cake Mix

Cake mix, pumpkin puree and chocolate chips in a bowl.

Step 1: In a large mixing bowl, first stir together dry cake mix and canned pumpkin until smooth. Next, gently fold in chocolate chips to the cake mix cookie recipe.

Pumpkin cake mix cookie batter being scooped onto a baking sheet.

Step 2: Then using a large cookie scoop or spoon, scoop the dough onto a prepared parchment paper lined baking sheet about 2 inches apart so that they have room to spread.

Freshly baked 3 ingredient pumpkin cookies with cake mix on a parchment-lined baking sheet.

Step 3: Finally, place cookie sheet in the oven and bake pumpkin spice cookies at 350°F for about 13 to 15 minutes, or until they are set.

Pumpkin cookies with cake mix resting on a bakers rack.

Step 4: Remove the cookies from the oven and let cool on pan for a couple minutes. Then transfer to a wire rack to cool completely.

Recipe Tips

  • Be careful not to overmix the batter. It will be a thicker and stickier batter than most doughs, but they will still bake up nice and fluffy.
  • Use a large cookie dough scoop (or 2 Tablespoons) to ensure they are all the same size and cook evenly.
  • Don’t overbake. If they start to brown they are overbaking, remove from the oven or they won’t be as soft.
  • Mix in chopped walnuts or pecans, white chocolate chips, cinnamon chips or add a sprinkle of cinnamon sugar to the tops of cookies before they bake.
  • For warm flavor, add a dash of nutmeg, ginger or vanilla into the batter.
  • Top cookies with chocolate chunks and flaky sea salt or omit chocolate and frost them with cream cheese frosting, maple cream cheese frosting or maple glaze.
Close-up of a soft pumpkin cookie with cake mix, packed with melty chocolate chips.

Pumpkin Cookies with Cake Mix FAQs

Do I need to add the ingredients listed on cake mix box?

No. Use only the dry cake mix, pumpkin puree and chocolate chips. Do not add the eggs, oil or water listed on the box.

Can I use yellow cake mix instead of spice cake mix?

Yes. Yellow cake mix gives the cookies a milder flavor and brighter orange color. Add 1 tablespoon of pumpkin pie spice to the dry mix before stirring in the pumpkin puree.

How do I know when pumpkin cake mix cookies are done?

Insert a toothpick into the center of a cookie. It should come out clean or with a few moist crumbs. The outside may look set before the soft, cakey center has finished baking.

How do you store pumpkin cake mix cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. Freeze cooled cookies for up to 3 months, separating the layers with parchment paper.

Pumpkin cake mix cookies with chocolate chips cooling on a wire rack.

More pumpkin recipes include pumpkin muffins with a cake mix, pumpkin cookies with caramel icing and soft pumpkin cookies!

More Pumpkin Recipes

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See all
Three pumpkin cookies with cake mix stacked on the counter.

Pumpkin Cookies with Cake Mix

4.99 from 77 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18
Pumpkin cookies with cake mix are soft and fluffy with only 3 ingredients! The best fall dessert with pumpkin puree, cake mix and chocolate chips.
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Ingredients 

Instructions

  • Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
  • Combine cake mix cookie batter. In a large bowl, combine the cake mix and pumpkin. If using a yellow cake mix add 1 Tablespoon pumpkin spice before adding pumpkin. Stir with a spoon until dough is smooth. Mix in 1 cup chocolate chips.
  • Scoop and bake. Using a large cookie scoop (or 2 Tablespoons), scoop dough onto the pan. Bake 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool. Remove from oven and let cool on the pan for 4 minutes before transferring to a cooling rack.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cake Mix: If you’re using a yellow cake mix, add in 1 Tablespoon pumpkin pie spice with the dry mix. Do not add any other ingredients on the box listed.
I’ve tested both ways and I will say the yellow cake mix cookie makes a prettier orange color (like the photo above) and are more mild in taste. My kids preferred the yellow cake mix, however if you love pumpkin spice flavor (like me), use the spice mix. You could even use chocolate for chocolate lovers but you will not taste the pumpkin as much. 
Storage: Store leftovers in a covered container up to 3 days or freeze up to 3 months. 

Nutrition

Serving: 1cookie, Calories: 183kcal, Carbohydrates: 30g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 2mg, Sodium: 197mg, Potassium: 143mg, Fiber: 1g, Sugar: 20g, Vitamin A: 3455IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.