Introduction
These cookies are the ultimate shortcut to soft, cakey, and perfectly spiced fall treats. You’ll love how the simple combination of cake mix and pumpkin puree creates a delightfully tender cookie that’s packed with flavor. They come together in one bowl with minimal effort, letting you enjoy more time savoring the season.
Prep & Cook Time
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Servings: 22 cookies
Ingredients
- 1 box yellow cake mix (15.25 ounces)
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 2 teaspoons pumpkin pie spice
- ¾ cup semi sweet chocolate chips (I used the mini version)
- ½ Tablespoon Flaky Sea Salt (for the top of the baked cookies)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the dry yellow cake mix, pumpkin puree, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and pumpkin pie spice. Stir until a soft, thick, and uniform batter forms.
- Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Using a cookie scoop or two spoons, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be quite soft and will not spread much, so you can gently shape the mounds with your fingers if desired.
- Bake for 10-12 minutes, or until the edges are just set and the tops look dry. The cookies will remain very soft.
- Remove from the oven and immediately sprinkle a small pinch of flaky sea salt over the top of each warm cookie.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Try using white chocolate chips, butterscotch chips, or even cinnamon chips for a different flavor profile.
- For a fun presentation, press a few extra chocolate chips onto the tops of the cookie dough mounds right before baking.
- Instead of individual cookies, press the dough into a greased 9×13 pan and bake for 20-25 minutes for easy pumpkin chocolate chip bars.
- Roll the cookie dough balls in cinnamon sugar or coarse sugar before baking for a sparkling, crunchy exterior.
Tips for Success
- For the best results, use mini chocolate chips as they distribute more evenly through the soft dough.
- The dough will be very soft and sticky; this is normal. Resist adding extra flour, as it will make the cookies dense.
- Allow the cookies to cool fully on the wire rack, as they will finish setting up as they cool.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To reheat and restore a fresh-from-the-oven softness, warm individual cookies in the microwave for 10-15 seconds.
FAQ
Can I use a different cake mix flavor?
Yes, spice cake mix is a fantastic alternative and will intensify the warm spice flavor.
Why are my cookies so cakey and soft?
This is the intended texture! The high moisture content from the pumpkin and the leavening in the cake mix create a wonderfully soft, muffin-like cookie.
Do I have to use the sea salt on top?
No, it’s optional, but highly recommended. The flaky salt provides a delicious contrast that enhances the sweetness and chocolate flavor.
My dough seems too wet. Did I do something wrong?
The dough is meant to be very wet and spoonable, not rollable. Trust the process and scoop it directly onto the baking sheet.
Can I freeze the cookie dough?
Absolutely. Scoop the dough onto a parchment-lined baking sheet and freeze solid, then transfer the frozen dough balls to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
How can I tell when they are done baking?
The cookies are done when the edges look set and the tops are no longer glossy or wet-looking. A toothpick inserted will come out with moist crumbs, not wet batter.