These 3-ingredient pumpkin chocolate chip cookies are the kind of low-effort fall treat that busy people end up making on repeat. They come together with almost no prep, bake up soft and cake-like, and have that cozy pumpkin flavor that feels right at home during football season, school events, and casual weekend get-togethers. This is one of those back-pocket recipes that feels almost too simple to share, but once people taste them, they always want to know how something this good can be made with so little.
Serve these cookies on a tailgate snack table, pack them into lunchboxes, or set them out with hot coffee, cider, or cold milk. They also pair really well with salty snacks like pretzels or roasted nuts, especially if you want a sweet-and-salty fall spread for game day or a casual dessert tray.
3-Ingredient Pumpkin Chocolate Chip Cookies
Servings: 18 cookies
Ingredients
1 box spice cake mix, about 15.25 ounces
Directions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, stir the spice cake mix and pumpkin puree together until a thick, smooth batter forms with no dry streaks remaining.
3. Fold in the chocolate chips until they are evenly distributed throughout the batter.
4. Scoop rounded tablespoons of batter onto the prepared baking sheet, leaving a little space between each cookie.
5. Bake for 12 to 15 minutes, or until the cookies are set and the tops look dry. Let them cool on the pan for a few minutes before transferring to a rack.
6. Serve warm or at room temperature. For a tailgate-style presentation, pile them onto a foil-lined platter and watch them disappear.
Variations & Tips
Use a different cake mix: Yellow cake mix works in a pinch, though spice cake mix gives the cookies their warm fall flavor without any extra ingredients. If you use yellow cake mix, a little cinnamon is nice if you do not mind technically going beyond the 3-ingredient version.
Chocolate choices: Semisweet chips are the classic option, but dark chocolate gives a richer flavor and milk chocolate makes these taste sweeter and more kid-friendly. Mini chips also work well if you want chocolate in every bite.
Don’t overbake: These cookies are meant to stay soft and tender. Since the batter is very moist from the pumpkin, they will not get crisp like traditional cookies, so pull them once the tops are set.
Make-ahead tip: Bake them earlier in the day and store them in an airtight container once fully cooled. They stay moist, which makes them especially handy for parties, potlucks, and tailgates when you need something dependable.
Add-ins if you want to dress them up: A handful of chopped pecans or walnuts can add crunch, and a light sprinkle of flaky salt on top after baking makes the chocolate flavor pop. It is an easy way to make this extra-simple recipe feel a little more special.
