Description
These Soft Pumpkin Chocolate Chip Cookies are a simple and delicious treat made with just three main ingredients. Combining the warm spices of a cake mix with pure pumpkin puree and rich semi-sweet chocolate chips, these cookies are moist, flavorful, and perfect for fall or any time you want a quick, comforting dessert.
Ingredients
Scale
Dry Ingredients
- 1 box spice cake mix (15.25 oz)
Wet Ingredients
- 1 can (15 oz) pure pumpkin puree
Add-ins
- 1 bag (12 oz or 2 cups) semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large mixing bowl, combine the spice cake mix and pumpkin puree. Stir together until the ingredients are fully incorporated into a uniform dough. Then gently fold in the semi-sweet chocolate chips to distribute them evenly.
- Scoop Dough: Using a spoon or cookie scoop, portion heaping tablespoons of dough onto the prepared baking sheet. Leave some space between each scoop as the cookies will spread slightly.
- Bake Cookies: Place the baking sheet in the oven and bake for 13 to 15 minutes. The cookies should puff up and set but remain soft.
- Cool and Store: Remove the cookies from the oven and allow them to cool on a wire rack. Once cool, store the cookies in an airtight container to keep them fresh for up to 4 days.
Notes
- Using a box of spice cake mix adds warm, seasonal flavors and eliminates the need for additional spices.
- Make sure to use pure pumpkin puree and not pumpkin pie filling for best results.
- If you prefer less sweet cookies, reduce the amount of chocolate chips slightly.
- Cookies can be stored at room temperature in an airtight container for up to 4 days or frozen for longer storage.
- For a nuttier twist, you can add chopped nuts into the dough along with the chocolate chips.
