3 Ingredient Pumpkin Spice Cake Mix Cookies

Easy as 1,2,3, these delicious pumpkin spiced chocolate chip cookies are super quick and tasty! When you only have three ingredients it can’t get much easier than that, but you won’t sacrifice on flavor!

3 Ingredient Pumpkin Spice Cake Mix Cookies

3 Ingredient Pumpkin Spice Cake Mix Cookies are soft and fluffy, bursting with chocolate chips, and ready to enjoy in less than 20 minutes! The perfect dessert to enjoy all throughout the fall!

3 Ingredient Pumpkin Spice Cake Mix Cookies

The Flavors of Fall

When the leaves start to change colors, it’s time for all the fall flavors like comfort soups, warm drinks, and everything pumpkin. Cake Mix Pumpkin Cookies are the easiest dessert to enjoy all autumn long. Only 3 ingredients are needed- pumpkin, cake mix, and chocolate chip cookies. Just mix, scoop, and bake! 20 minutes later and you’ll be devouring these sweet soft treats.


  • Pumpkin Puree– this is the main ingredient that gives it texture and flavor. Be sure to use just pumpkin puree and not pumpkin pie mix.
  • Spice Cake Mix– this cake mix has the best flavor and the perfect amount of sweetness and spice.
  • Chocolate Chips– this could be optional but everything is better with chocolate!
3 Ingredient Pumpkin Spice Cake Mix Cookies

How to make it

These cookies are so simple to make. All you have to do is:

  1. Dump pumpkin puree, spice cake mix, and chocolate chips into a large bowl.
  2. Mix it all together until well combined and there are chocolate chips throughout. The dough will be really sticky.
  3. Scoop onto a lined cookie sheet. The cookies don’t change their shape or spread much when baking and they will bake up round and fluffy. I like my cookies a little flatter so I pushed them down slightly with my hand. The dough is really sticky so this can get a little tricky.
  4. Bake on a lined baking sheet for 12-15 minutes or until cooked through.
  5. Enjoy!
3 Ingredient Pumpkin Spice Cake Mix Cookies


There are so many ways to switch up this recipe and add-in that would taste delicious! Here are a few I came up with.

  • Use dark, white, or milk chocolate chips
  • Add in dried fruit like raisins, cranberries, or cherries
  • Switch out the spice cake mix for white or chocolate
  • Add in a 1/2 teaspoon of pumpkin pie spice for an extra flavor kick

Frequently asked questions

Do pumpkin cake mix cookies need to be refrigerated?

No, they do not need to be chilled before baking or refrigerated afterward. Bake as directed, allow to cool, and store at room temperature in an air-tight container.

How long do they last?

Pumpkin cookies can be eaten for up to 7 days when stored in an air-tight container.

Can cake mix cookies be frozen?

Yes, cookies made with cake mix can be frozen for up to 3 months. Scoop onto a baking pan, flash freeze for an hour, then freeze in an air-tight container or storage bag. Allow to thaw at room temperature when ready to eat.

3 Ingredient Pumpkin Spice Cake Mix Cookies

Tips and tricks

* The dough will be sticky when mixed together.

* Try various add-ins like white chocolate or cranberries

* Store at room temperature or freeze for up to 3 months

More delicious pumpkin recipes

  • Baked Pumpkin Doughnuts– Warm spiced baked doughnuts are filled with pumpkin flavor, and then topped with maple-cinnamon glaze that will make you wish it was always pumpkin season!
  • Pumpkin Dip– This would be such a cute individual appetizer for autumn dinner parties!
  • Pumpkin Cream Cheese cake bars– could not be easier to make.
    And is the perfect treat to enjoy for

History of Pumpkins and Recipe Round-Up

There is no denying that once autumn rolls in, the pumpkin reigns supreme. All year long folks wait for their favorite coffee shops to fill with the aroma of pumpkin spice lattes. It’s the season when grocery stores stock their shelves with limited edition pumpkin cookies and ice cream. October is synonymous with Halloween jack-o’-lanterns; as Thanksgiving approaches we pull out our time-honored pumpkin pie recipes. It seems that no food symbolizes the blustery fall season quite like pumpkins.


Archaeologists discovered the oldest domesticated pumpkin seeds in the Oaxaca Highlands of Mexico. Pumpkins are believed to have originated in Central America over 7,500 years ago. The first pumpkins held very little resemblance to the sweet, bright orange variety we are familiar with. The original pumpkins were small and hard with a bitter flavor. Rather than using their nutritional and readily available seeds, pre-Columbian natives grew pumpkins for their flesh. They were among the first crops grown for human consumption in North America. Thanks to their solid, thick flesh, pumpkins proved ideal for storing during cold weather and in times of scarcity.

One of the first American pumpkin recipes was included in John Josselyn’s New-England’s Rarities Discovered, published in the early 1670’s. The recipe was for a side dish made from diced ripe pumpkin that had been cooked down in a pot over the course of a day. Once the pumpkin was cooked butter and spices were added, much like the recipes for mashed squash or sweet potatoes we see today. During the 17th century, women challenged themselves in the kitchen by developing unique and tasty new ways to serve pumpkin.Today, the most popular way to prepare pumpkins is undoubtedly pumpkin pie. This trend first began during the 1800’s when it became stylish to serve sweetened pumpkin dishes during the holiday meal. The earliest sweet pumpkin recipes were made from pumpkin shells that had been scooped out and filled with a ginger-spiced milk, then roasted by the fire.

Circleville, Ohio is home to the Circleville Pumpkin Festival, which is the largest of its kind. The town was once home to E. Sears Canning, a large cannery that regularly processed pumpkin products. During the fall season, farmers would fill their wagons with pumpkins and head to the cannery to have them processed and canned. In 1903 Circleville mayor George Haswell started an autumn produce festival, and pumpkins became the centerpiece of the event. The canning company shut down during the Great Depression, but the festival continues to this day. Now known as the Pumpkin Show, this large event celebrates pumpkins in many forms. There you can expect to find a variety of pumpkin-flavored treats including pumpkin donuts, burgers, taffy and ice cream. The festival also holds a contest for largest pumpkin, largest pumpkin pie and a Miss Pumpkin Show pageant.

According to Guinness World Records, Beni Meier of Germany presented the heaviest pumpkin to date on October 12, 2014. The massive pumpkin weighed in at 2,323.7 lbs. Shockingly, this was the third record-breaking pumpkin grown by Meier during this season.

Pumpkins are a versatile and important food worth celebrating. Each year, a multitude of creative pumpkin recipes pop up in cookbooks, culinary TV shows and food blogs. I think 17th century cooks would be proud of our modern kitchen ingenuity. What are some of your favorite ways to eat and prepare pumpkin?

3 Ingredient Pumpkin Spice Cake Mix Cookies

3 Ingredient Pumpkin Spice Cake Mix Cookies are soft and fluffy, bursting with chocolate chips, and ready to enjoy in less than 20 minutes! The perfect dessert to enjoy all throughout the fall!
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Dessert
Cuisine: American
Keyword: 3 Ingredient Pumpkin Spice Cake Mix Cookies, Cake Mix Cookies, Pumpkin Spice Cake Mix Cookies, Pumpkin Spice Cookies
Servings: 36 cookies
Calories: 73kcal
Author: Allfoodrecipes
Cost: $5 -$7


  • 15 ounces pumpkin puree
  • 15.25 ounces Spice Cake Mix
  • 1 cup chocolate chips


  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or grease.
  • In a large bowl, mix together pumpkin puree, cake mix, and chocolate chips until well combined. Dough will be thick and sticky.
  • Using a cookie scoop or tablespoon, scoop dough onto the baking sheet. Cookies will not change shape when baking. For flatter cookies, slightly press down on the dough using your fingers.
  • Bake for 13-15 minutes or until cooked through. Allow the cookies to cool slightly before transferring them to a cooling rack. Store at room temperature in an air-tight container for up to 7 days.


Helpful tips:
* The dough will be sticky when mixed together.
* Try various add-ins like white chocolate or cranberries.
* Store at room temperature or freeze for up to 3 months.
~Nutritional values and cook time vary due to differences in appliance temperatures and product selection.


Serving: 1cookie | Calories: 73kcal | Protein: 1g | Fat: 18g | Sodium: 93mg | Sugar: 7g
Tried this recipe?Let us know how it was!

Cherry Danish

Cranberry Jello Shots

Beef Tater tot Casserole