Soft Baked Pumpkin Chocolate Chip Cookies
Fall is the perfect time for pumpkin chocolate chip cookies, and we've got the simplest and best recipe. Made with real pumpkin, these soft cookies are packed with fall flavor. You'll savor each bite of our delicious pumpkin chocolate chip cookies!
Prep Time10 minutes mins
Active Time12 minutes mins
Total Time22 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cake mix, cake mix cookies recipe, Halloween cookie recipe, homemade pumpkin cookies, soft baked pumpkin chocolate chip cookies
Yield: 18 Varies depending on size
Calories: 121kcal
Author: Shanita Dorsey
- 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
Preheat oven to 350°F
In a bowl combine the cake mix, pumpkin puree, pumpkin spice, egg, and butter until smooth. Then, fold in your chocolate chips until combined. 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.
- 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.