3-Ingredient Pumpkin Cookies 🎃🍪
These 3-Ingredient Pumpkin Cookies are one of the easiest fall desserts you can make. With just pumpkin puree, spice cake mix, and chocolate chips, you get soft, moist, cake-like cookies packed with cozy pumpkin-spice flavor.
There’s no complicated dough, no mixer required, and only a few minutes of prep. They’re perfect for fall baking, Halloween, Thanksgiving, school treats, potlucks, or an easy afternoon dessert.
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: About 25 minutes
Servings: 24 cookies
Why You’ll Love This Recipe
- Only 3 ingredients
- No eggs needed
- No butter or oil needed
- One-bowl recipe
- Soft and fluffy texture
- Easy to customize
- Perfect for fall
- Great for beginner bakers
- Freezer-friendly
Ingredients
- 1 box (15.25 ounces) spice cake mix
- 1 can (15 ounces) 100% pumpkin puree
- 1 cup semi-sweet chocolate chips
Make sure you use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices.
How to Make 3-Ingredient Pumpkin Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a large baking sheet with parchment paper.
Step 2: Combine Cake Mix and Pumpkin
Add the dry spice cake mix and pumpkin puree to a large mixing bowl.
Stir until completely combined.
The dough will be thicker and stickier than traditional cookie dough.
That’s exactly what you want.
Step 3: Add Chocolate Chips
Fold in 1 cup chocolate chips.
Make sure they’re evenly distributed throughout the pumpkin dough.
Step 4: Scoop the Cookies
Use a cookie scoop or tablespoon to drop portions of dough onto the prepared baking sheet.
Leave approximately 2 inches between each cookie.
These cookies don’t spread very much while baking.
Step 5: Shape the Tops
Because the cookies don’t spread like traditional butter cookies, gently flatten or shape the dough with the back of a spoon.
Whatever shape they have going into the oven will be similar to their final shape.
For prettier cookies, press a few extra chocolate chips into the tops.
Step 6: Bake
Bake at 350°F for 12–15 minutes.
The cookies are ready when:
- The tops look set
- The edges are slightly firm
- The centers spring back gently when touched
Avoid overbaking because these cookies are supposed to remain soft and moist.
Step 7: Cool
Allow the cookies to cool on the baking sheet for approximately 5 minutes.
Transfer them to a wire rack and let them finish cooling.
Enjoy warm or at room temperature.
What Do 3-Ingredient Pumpkin Cookies Taste Like?
These aren’t thin, crispy cookies.
They’re closer to little pumpkin cake cookies with a soft, fluffy, moist interior.
The spice cake mix provides flavors like cinnamon, nutmeg, ginger, and cloves, while the pumpkin keeps the cookies exceptionally tender.
Chocolate chips add little pockets of chocolate throughout every bite.
The Secret to Easy Pumpkin Cookies
The combination of cake mix + pumpkin puree eliminates several ingredients normally required for cookies.
The pumpkin provides moisture while the prepared cake mix already contains flour, sugar, leavening, and flavoring.
That’s why this recipe works with so few ingredients.
2-Ingredient Pumpkin Cookies
Want to make them even simpler?
Use only:
- 1 box spice cake mix
- 1 can pumpkin puree
Mix and bake exactly as directed.
You’ll get simple, soft pumpkin spice cookies.
The chocolate chips aren’t necessary for the structure—they’re just delicious.
Yellow Cake Mix Pumpkin Cookies
Don’t have spice cake mix?
Use:
- 1 box yellow cake mix
- 1 can pumpkin puree
- 2 teaspoons pumpkin pie spice
If you’re keeping the recipe strictly to three ingredients, leave out the chocolate chips.
This produces a similar pumpkin-spice flavor.
Chocolate Chip Pumpkin Cookies 🍫
For chocolate lovers, increase the chocolate chips to 1½ cups.
Try:
- Semi-sweet chocolate chips
- Milk chocolate chips
- Dark chocolate chips
- White chocolate chips
Semi-sweet chocolate is especially good because it balances the sweetness of the cake mix.
White Chocolate Pumpkin Cookies
Replace the semi-sweet chocolate chips with white chocolate chips.
Pumpkin spice and white chocolate create a sweeter, creamy fall cookie.
For an attractive finish, press several white chocolate chips into each cookie immediately before baking.
Pumpkin Pecan Cookies
Replace the chocolate chips with:
- 1 cup chopped toasted pecans
Or use:
- ½ cup chocolate chips
- ½ cup chopped pecans
Toasting the pecans first gives them a deeper nutty flavor.
Pumpkin Walnut Cookies
Use 1 cup chopped walnuts instead of chocolate chips.
The slightly bitter nuttiness of walnuts balances the sweetness of the cake mix nicely.
Pumpkin Oatmeal Cookies
For a heartier variation, stir approximately 1 cup old-fashioned oats into the pumpkin mixture.
Because this adds another ingredient and changes the dough consistency, you may need to adjust the baking time slightly.
Pumpkin Cream Cheese Cookies
Prepare the basic pumpkin cookies.
Once completely cool, spread them with cream cheese frosting.
Quick Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
Beat until smooth and fluffy.
Spread over cooled cookies and sprinkle lightly with cinnamon.
Pumpkin Whoopie Pies
Turn these easy cookies into a fun fall dessert.
Bake the cookies and let them cool completely.
Spread cream cheese frosting on the flat side of one cookie.
Place another cookie on top.
Gently press together.
You now have easy pumpkin whoopie pies.
Pumpkin Cookies with Cinnamon Sugar
Before baking, lightly sprinkle the tops with cinnamon sugar.
Combine:
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
This gives the cookies a slightly sparkly, warmly spiced finish.
Pumpkin Cookies with Caramel
After the cookies cool, drizzle them lightly with caramel sauce.
For a fall dessert platter, combine caramel with chopped pecans and a tiny sprinkle of flaky salt.
Tips for the Best Pumpkin Cookies
Use Pumpkin Puree
Don’t accidentally grab pumpkin pie filling.
Look for cans labeled 100% pure pumpkin.
Don’t Prepare the Cake Mix
Use the dry cake mix straight from the box.
Don’t add the eggs, water, or oil listed on the package.
Expect Sticky Dough
The dough is naturally soft and sticky.
A cookie scoop makes portioning much easier.
Shape Before Baking
These cookies don’t spread very much.
Flatten and shape them before they go into the oven.
Don’t Overbake
Overbaking can take away the soft, cake-like texture that makes these cookies so good.
How to Make Them Look Bakery-Style
Scoop evenly sized portions.
Slightly flatten the tops.
Press 3–5 extra chocolate chips into each cookie before baking.
After baking, let them cool completely.
A light dusting of powdered sugar can also make them especially attractive for a fall dessert platter.
What to Serve with Pumpkin Cookies
These cookies are delicious with:
- Hot coffee
- Cold milk
- Apple cider
- Hot chocolate
- Vanilla ice cream
- Pumpkin spice coffee
- Caramel sauce
They’re particularly good served slightly warm while the chocolate chips are still soft.
Halloween Pumpkin Cookies 🎃
For Halloween, replace the regular chocolate chips with:
- Chocolate chunks
- Orange and brown candies
- Halloween sprinkles
You can also drizzle cooled cookies with melted white chocolate.
Thanksgiving Pumpkin Cookies 🦃
For Thanksgiving, add:
- Chopped pecans
- White chocolate chips
- Cinnamon sugar
Arrange them on a platter alongside pumpkin pie, pecan pie bars, and mini pumpkin cheesecakes.
They’re especially convenient when you need a simple additional dessert without much preparation.
Make-Ahead Instructions
You can prepare these cookies a day or two before serving.
Allow them to cool completely.
Store them in an airtight container with parchment paper between the layers.
Because pumpkin adds significant moisture, these cookies stay soft rather than becoming crisp.
How to Store Pumpkin Cookies
Store completely cooled cookies in an airtight container.
They’ll keep at room temperature for about 2 days.
For longer storage, refrigerate them for up to 5 days.
Place parchment paper between layers to prevent sticking.
Can You Freeze 3-Ingredient Pumpkin Cookies?
Yes.
Allow the baked cookies to cool completely.
Arrange them in a single layer and freeze until firm.
Transfer to a freezer-safe container or bag with parchment between layers.
Freeze for up to 2 months.
Thaw at room temperature before serving.
Frequently Asked Questions
Can you really make pumpkin cookies with only three ingredients?
Yes. Spice cake mix, pumpkin puree, and chocolate chips create soft cake-style pumpkin cookies without needing additional eggs or butter.
Do I prepare the cake mix according to the box?
No. Use the dry cake mix only.
Don’t add the ingredients listed on the package.
Do I need eggs?
No. This version doesn’t require eggs.
Do I need oil?
No. Pumpkin provides the moisture needed for these soft cookies.
Can I make them with only two ingredients?
Yes. Leave out the chocolate chips and make them with spice cake mix and pumpkin puree.
Can I use pumpkin pie filling?
Pumpkin puree is recommended because pumpkin pie filling already contains additional sweeteners and seasonings.
Can I use yellow cake mix?
Yes. Add pumpkin pie spice if you want a stronger fall flavor.
Can I use chocolate cake mix?
Yes. You’ll get rich chocolate-pumpkin cookies.
Why is my cookie dough sticky?
That’s normal. This dough is much softer and stickier than traditional cookie dough.
Why didn’t my cookies spread?
They’re not supposed to spread very much. Shape and slightly flatten them before baking.
Why are my cookies cake-like?
Cake mix and pumpkin naturally create a soft, fluffy texture rather than a crisp traditional cookie.
Can I add nuts?
Absolutely. Pecans and walnuts are excellent additions.
Can I add cream cheese frosting?
Yes. Let the cookies cool completely before frosting.
Can I freeze them?
Yes. They freeze well for up to approximately two months.
How do I know when they’re done?
The tops should look set and gently spring back when touched.
Pro Tips
- Use 100% pumpkin puree.
- Don’t prepare the cake mix according to package directions.
- Mix only until no dry cake mix remains.
- Expect a thick, sticky dough.
- Use a cookie scoop for uniform portions.
- Shape the cookies before baking.
- Press extra chocolate chips into the tops.
- Don’t overbake.
- Let them rest on the baking sheet for several minutes.
- Add toasted pecans for extra crunch.
- Try white chocolate chips for a sweeter variation.
- Add cinnamon sugar for more fall flavor.
- Cool completely before storing.
- Keep them in an airtight container.
- Freeze extras for easy fall treats.
Final Thoughts
These 3-Ingredient Pumpkin Cookies prove that fall baking doesn’t need to be complicated. A box of spice cake mix, a can of pumpkin puree, and chocolate chips create incredibly soft, moist pumpkin cookies with warm seasonal flavor in about 25 minutes.
Keep the classic chocolate-chip version, make them with only two ingredients, or dress them up with white chocolate, pecans, cream cheese frosting, or caramel. They’re an especially easy choice when you need a quick pumpkin dessert for Halloween, Thanksgiving, potlucks, or cozy fall weekends.
