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The best part of fall (besides the leaves changing) is pumpkin-flavored everything; Pumpkin spice, pumpkin muffins, pumpkin lattes, and yes pumpkin chocolate chip cookies — I could go on. My sister and I love to bake and experiment with new recipes, so it was only right that we tried our hand at making these delicious cookies. If you love the combination of pumpkin and chocolate, you’re going to love this recipe. In this article, you’ll learn how to make “Soft Baked Pumpkin Chocolate Chip Cookies.”
Cake mix cookies
The easiest way to make pumpkin chocolate chip cookies is to use a box of cake mix. This method is quick, and simple, and yields delicious cookies that are guaranteed to be popular with both kids and adults.
Cake mixes are available in many different flavors, but its important to pick out the right flavor of cake mix. Most bakers will use a spice cake mix in a recipe such as this. But it’s not required. You can use a vanilla, yellow, or white cake mix because it’s going to be mixed with pumpkin spice anyway. Whatever cake mix you decide to choose, it will complement the ingredients for this recipe.
Pumpkin puree versus pumpkin pie filling
If you’re going to make pumpkin chocolate chip cookies, you’ll need some pumpkin puree and not pumpkin pie filling. You may be thinking to yourself, what’s the big difference? I asked myself the same thing and turns out there is a big difference.
According to The Spruce Eats, pumpkin pie filling is a combination of cooked winter squash (acorn, butternut, hubbard, pumpkin, etc.) that is pre-seasoned with sugar and spices like cinnamon, nutmeg, and ginger. Simply put, pumpkin pie filling is sweeter than pureed pumpkins, so if you use it in place of pumpkin puree, your cookies may turn out too sweet for your taste.
Pumpkin Chocolate Chip Cookies Ingredients
Now that I got all that out the way, lets get started. Here are the key ingredients you’re going to need:
- 1 white cake mix
- 1 bottle of pumpkin spice (or try our recipe here)
- 1 bag of chocolate chips
- 1 15oz can of pumpkin puree
- 1 egg
- 1 stick of unsalted butter, softened
Instructions
Preheat the oven to 350° F. I suggest using an oven thermometer to measure the temperature to ensure you do not overbake or underbake your pumpkin chocolate chip cookies.
The next step is to mix your dry and wet ingredients together in a mixing bowl until smooth. Then, fold in your chocolate chips with a rubber spatula until combined.
Use a cookie scoop or tablespoon to place the cookie batter onto a baking sheet lined with parchment paper, or aluminum foil, or spray the baking sheet with a non-stick spray. Spread each cookie batter on the baking sheet evenly with the back of a spoon, then place the cookies into your preheated oven for 10-12 minutes or until the bottom has golden brown edges!
Once these are done baking, let them cool for about 10 minutes on a cooling rack before removing them from the pan (they will be very soft at first). If you wait too long before removing them, they’ll be harder than you want them to be—and nobody wants to eat hard cookies!
FAQs
Why are my cookies soft and not as crisp as traditional cookies? This particular recipe is meant to be soft and will not bake like traditional cake mix cookies.
Can I use pumpkin pie filling instead of pumpkin puree? No.
Do I need to use any of the instructions on the back of the cake mix box? No, you do not. Follow the instructions for the recipe listed below.
What if I don’t have any pumpkin spice on hand? No worries, you can simply make your own (see recipe here).
Can I add additional ingredients? Yes, you can add oats, walnuts, pecans, cranberries, etc.
Soft Baked Pumpkin Chocolate Chip Cookies
Equipment
- 1 Handheld mixer
- 1 Set of measuring spoons
- 1 Set of measuring cups
- 1 nonstick baking sheet
Ingredients
- 1 box vanilla cake mix
- 2 tsp pumpkin pie spice
- 1 egg
- 1 can pumpkin puree 15 oz
- 1/4 c unsalted butter softened
- 1 c chocolate chips
Instructions
- Preheat oven to 350°F
- Lightly spray the baking sheet with a non-stick spray, or lay a sheet of parchment paper or foil on the baking sheet.
- Scoop a tbsp of batter and place it on the cookie sheet. Add an additional tbsp to cookie batter on the baking sheet to make the cookie bigger.
- Bake for 10 – 12 minutes depending on how big the cookies are.
Notes
- Note: Use the back of a spoon to spread each battered cookie on the baking sheet in a circular motion.
- Note: Once the cookies are done baking, let them cool for about 10 minutes on a cooling rack before removing them from the baking sheet.
- Refrigerator/Freezer Storage: You can make the cookie dough and chill it in the refrigerator for up to 3 days. If you prefer to freeze the cookie dough, freeze it for approximately 3 months. And you can freeze baked cookies for approximately 2 months. For each method, allow it to come to room temperature.
Kirsten says
Looks great!
Claire says
These look delicious!
Debbie says
I absolutely prefer soft cookies over crunchy making the baked pumpkin chocolate chip cookie recipe perfect for me. I’m looking forward to giving these a try soon – they are perfect for fall!
Fransic verso says
I agree with you. Pumpkin recipes are the best for this season. This looks so good and would love to try it. Thank you for sharing!