Introduction
You get the best of both worlds with these cookies: the moist, flavorful spice of pumpkin bread meets the soft, chewy ease of a cookie made with cake mix. They come together in one bowl for minimal cleanup and deliver that perfect seasonal treat without a lengthy baking project.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes (includes time per sheet)
Total Time: 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 extract
- 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) and line a large baking sheet with parchment paper.
- Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Scoop the dough using a medium cookie scoop or a heaping tablespoon onto the prepared baking sheet, spacing them about 2 inches apart. The dough will be quite soft and won’t spread much on its own, so you can slightly flatten the tops if desired.
- Bake for 12-14 minutes, or until the cookies look set on the edges and the tops are no longer shiny.
- Remove the baking sheet from the oven and immediately sprinkle a small pinch of flaky sea salt over the top of each warm cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- For a fun twist, shape the soft dough into a log on plastic wrap, chill for an hour, and slice into rounds for uniform “slice-and-bake” style cookies.
- Skip the chocolate chips and fold in chopped pecans or walnuts for a nutty version.
- Drizzle the cooled cookies with a simple powdered sugar glaze for an extra-sweet finish.
- For a festive look, press a few extra chocolate chips onto the tops of the cookies immediately after they come out of the oven.
Tips for Success
- Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- The dough will be very soft and sticky—this is normal. A cookie scoop is the easiest tool for portioning.
- Let the cookies rest on the baking sheet after baking. They are too delicate to move immediately.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months. To reheat, warm a cookie in the microwave for 10-15 seconds for a soft, just-baked texture.
FAQ
Why is my dough so sticky/wet?
This is the correct consistency. The pumpkin provides all the moisture, so the dough is meant to be very soft and not dry. Use a scoop to portion it easily.
Can I use a different cake mix flavor?
Yes, spice cake mix is a fantastic alternative and will enhance the warm spice flavors. Devil’s food cake mix can be used for a double-chocolate version.
My cookies didn’t spread. Did I do something wrong?
No, these cookies have little to no spread, which is normal. They will bake up as soft, cake-like mounds. Gently flattening the scooped dough slightly before baking can give you a wider cookie.
Can I omit the sea salt?
Yes, but the salt provides a wonderful flavor contrast that balances the sweetness. You can reduce the amount or omit it if you prefer.
Can I double this recipe?
Absolutely. Simply double all ingredients and use multiple baking sheets, baking one sheet at a time in the center of the oven.
Are these cookies cakey or chewy?
They are primarily soft and cake-like in texture due to the pumpkin and cake mix, with chewy edges when baked just until set.