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With just three simple ingredients, pumpkin drop cookies are quick and easy to make. Fluffy, chocolatey, and full of delicious (and healthy!) pumpkin.
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Three-ingredient cookies are almost too good to be true! They are full of pumpkin spice flavors, fragrant ginger, and cloves without having to measure out a bunch of spices. We make them often, especially when cookie cravings strike and we don’t have time for a longer recipe. These pumpkin drop cookies are the perfect combination that is so quick and easy to make!
These pumpkin chocolate chip cookies are the best fall treat that is full of pumpkin flavor, and sweet and savory spices, with the comforting warm cookie that melts in your mouth every time! With only three basic ingredients that can be stored in the pantry, you can make these pumpkin drop cookies over and over throughout the colder months. Cozy up with your hot chocolate and pumpkin cookies for the best night yet!
Three Ingredient Pumpkin Cookies
That’s it, only three ingredients! The spice cake mix gives the cookies a rich flavor and complements the dark chocolate. With the creamy texture of the pumpkin, you will never even miss the oil or eggs!
- Spice Cake Mix – This box of spice cake mix gives this recipe all the dry ingredients it needs and takes the place of having to measure ground cinnamon, flour, brown sugar, salt, baking soda, pumpkin spice, cloves, allspice, ground nutmeg, etc.
- Pure pumpkin – You can use canned pumpkin, pumpkin pie filling, or fresh pumpkin. No need for eggs, oil, vanilla extract, or butter for this recipe! The can of pumpkin puree will soften, add moisture, and thicken the cookie batter.
- Chocolate chips – Use a bag of chocolate chips that is about 12 ounces. The chocolate chips are ideal for this recipe and balance out the pumpkin pie spice flavors perfectly
How to Make Easy Pumpkin Drop Cookies
It is so simple to make pumpkin drop cookies with only three ingredients. These are quick and easy to make. My kids love to help make them with me! All the fall flavors are added into one cute little pumpkin cookie recipe!
- Combine – Preheat oven to 375 degrees. In a large bowl, using a hand mixer, mix together dry spice cake mix and pumpkin until completely blended. Stir until well combined.
- Fold – Carefully fold in the chocolate chips.
- Cookie scoop – Using a medium cookie scoop, drop the pumpkin cookie dough mixture onto a prepared cookie sheet. The cookie dough balls will land perfectly and uniquely from the cookie scoop.
- Bake – Bake for 8 to 9 minutes in the oven until the outside of the cookies are firm and the chocolate has melted. Cool on a wire rack.
Tips for Making the Best Pumpkin Drop Cookies
Easy pumpkin cookies with chocolate chips are simple to combine the ingredients and create a fall-flavored cookie in every bite. Follow these helpful tips to make them even better and turn out perfectly delicious every time. This fall season is ready for these delicious pumpkin chocolate chip cookies!
- Mixing dough – Try not to overmix the pumpkin dough. Once the ingredients are combined stop mixing the ingredients together in the large mixing bowl.
- Cookie scoop – Using a cookie scoop will ensure that each cookie is relatively close in size and will help bake them evenly in the oven.
- Parchment paper – Use a silicone mat or cover the baking sheet with parchment paper before dropping the pumpkin batter on the baking sheet. This will help the baked cookies removed from the pan more easily.
- Measure ingredients – There are only three ingredients to this pumpkin drop cookies recipe but it is best to make sure you are balancing out all the ingredients. If you are not using the correct amounts of each ingredient they may not cook properly.
- Cook all the way – When baking these cookies, be sure they are cooked through. Oven temperatures vary and can have slightly different times due to the location you are in. Make sure the cookies are done by seeing a little browning on the top of the cookies.
- Cooling – Let the cookies cool on a cooling rack before serving.
- Serving – These pumpkin drop cookies are perfect for pairing with hot chocolate or a cold glass of milk.
- A batch – One batch makes 24 cookies. Double your batch to make even more of this sweet treat! If you do double or triple the batch use an electric mixer or stand mixer to combine the ingredients better.
Add-ins for Pumpkin Cookies
Three ingredient pumpkin cookies are so versatile, you can add all sorts of yummy ingredients to make different flavors. Instead of chocolate chips, try some of other ideas that are just as delicious!
- Nuts – Chopped pecans or walnuts are a great way to add texture and a crunchy inside.
- Dried fruit – Raisins or cranberries give a soft and squishy texture that is fruity and sweet.
- Chocolate – Dark chocolate chunks, white chocolate chips, or mini milk chocolate chips are a fun way to change up the chocolate flavor.
- Topping – Dust powdered sugar on top for a fun look and appearance when serving them.
“I made these for Thanksgiving… They were a hit!!! I love how quick and easy they are to make with just 3 ingredients. I definitely plan to make them again… Maybe try a different cake mix.”
-Lori
Frequently Asked Questions
Because you’re omitting sugar, eggs, and oil, this is one easy cookie recipe you can feel pretty good about eating. Larger cookies (you can get about two dozen in this recipe) are approximately 95 calories a cookie! Smaller cookies, using a small cookie scoop or spoon are only about 60 calories each.
Plus, pumpkin is good for you! It’s chock full of vitamins and fiber. So you don’t have to feel guilty about enjoying a cookie or two…or three.
Pumpkin drop cookies are a fall favorite treat! They are soft with a cakey texture and a spiced cookie flavor. A drop cookie means that the cookie dough is literally dropped on the cookie sheet. How it lands, is how it is cooked. Each pumpkin drop cookie is shaped differently because of the drop.
Sure! You can use fresh pumpkin instead of canned pumpkin puree. You will need to cook the pumpkin and puree it and drain the excess moisture. Try to make the puree similar to the consistency of a can of pumpkin.
This is a fun idea and an extra step that sets these pumpkin drop cookies above the rest! Add the extra sweetness by mixing together powder sugar and a small amount of milk. Once the consistency is what you like, drizzle the glaze over top the cooled pumpkin cookies.
Yes! I haven’t tried it this way but if you find a spice mix or a cake mix that is gluten free, you can substitute it for the spice mix that we used in this recipe.
How to Store Homemade Pumpkin Drop Cookies
Stroing these pumpkin drop cookies properly will ensure they last a little longer and are still delicious every time you open the lid. Either store your pumpkin drop cookies at room temperature or freeze them to last longer. Enjoy these pumpkin drop cookies stored in the freezer or pantry!
- Room temperature – Place the pumpkin cookies in an airtight container for three to four days. No need to warm them up unless you want a warm inside and re-melt the chocolate slightly. Warm in the microwave for 10 to 12 seconds.
- Freeze – Take the cookies and freeze-dry them in the freezer. Place the cookie dough or baked cookies on a baking sheet in the freezer. Once the cookie dough or baked cookies are frozen, place them in an airtight container or ziplock bag for three months.
More Pumpkin Favorites
Our favorite season is pumpkin season! All the fall colors, leaves falling, and everything pumpkin is just what we love. Try these delicious recipes that are our favorite and so simple to make! Impress your friends and family this season with the best pumpkin recipes at your next get-together!
How To Make Pumpkin Drop Cookies
Pumpkin Drop Cookies
Video
Ingredients
- 1 box spice cake mix unprepared
- 1 (15 ounce can) 100% pure pumpkin
- 1 (12 ounce bag) semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Mix together dry spice cake mix and pumpkin until completely blended.
- Fold in chocolate chips.
- Drop onto sprayed cookie sheet
- Bake for 8 to 9 minutes
Notes
Nutrition Information
I made these today and love them. i did change it up a bit.
chocolate cake mix instead of spice mix and i also added 1/4 cup sugar for more sweetness.
turned out great and so fast. i use a scooper too
yummmm
thank you
Thanks for the ideas! We love creative cooks!
I like raisins with pumpkin better than chocolate chips, can i switch without changing the cookies ending texture?
You could probably just switch it out straight across and be totally fine! Let us know how it turns out!
They are so easy to make! The texture is interesting.. soft and light, a mix between a cookie and a muffin. I used my scooper instead of a spoon and they came out good!
So glad you liked this recipe! It is certainly a favorite of mine this time of year. Using a scooper is a fabulous idea and less messy. I have one from Pampered Chef that I’ve used for years. It works great for drop cookies. Thank you for visiting our site!
I have made these twice and they are AMAZING! I can’t stop eating them! Seriously so delicious and easy to make. 🙂
So happy that you liked them! Thank you for the nice comment!
Got this recipie for the muffins at a health fair two years ago. You can use either spice or devils food chocolate cake mix with the pumpkin puree and 2/3 cup water. Great as muffins or as a 15×10 sheet cake with powdered sugar instead of frosting. So easy, healthy, and the first muffin or dessert to run out. The chocolate is delish also!
These are REALLY good with white chocolate chips, too 🙂
I made these for Thanksgiving… They were a hit!!! I love how quick and easy they are to make with just 3 ingredients. I definitely plan to make them again… Maybe try a different cake mix.
can I add walnuts to recipe
I don’t see why not. They are pretty soft cookies though and I don’t know how walnuts would taste in them.
We always add chocolate chips, walnuts and craisins to ours and they taste amazing!!
I did not care for these cookies. I think I expected something a little crispier. They were easy to make but not something I will make again.
My only regret is that I didn’t double the recipe the first time I made them!! They are awesome and SO SIMPLE! I’ll have to head back to the store to make some more
Just made these. How freakin easy was this!!! Have to stock up on the pumpkin before it is gone for the season!
In the oven now! Do they flatten out like regular chocolate chip cookies?
No.. They stay puffy like in the picture
I’ve made these as mini muffins w/o the choco chips: yellow cake mix/pumpkin, spice cake mix/pumpkin. They are soooo good the next few days. Quick grab-n-go breakfast or snack. Once I added a couple of packages of instant oatmeal (maple/brown sugar flavored). Gave it a little more texture and flavor. Now I will have to try w/ the chips! Woohoo!!
How long do you bake the mini muffins,and at what temperature?
These are so good, thank you!!
Um Amazing! I just pointed my Mom to this website/recipe. I made a batch on Sunday and by Wednesday my husband and I and almost completely finished them off. He asked me why I hadn’t made more. 🙂 I’ll be adding this to my list of favorites too! Thanks so much for sharing!!!
Just made them, pretty darn good!! Thanks for putting the recipe online!
Do you prepare the spice cake mix? Or just mix the powder & the pure?
It is just the dry cake mix- unprepared.
I got this recipe from a friend last year and promptly made them SEVERAL times. I love them and my kids do too. We’ve already made them once this Fall and I’m sure will make them at least a couple more times … You can’t go wrong.
I can see how you’d b hesitant but these look pretty tasty. I might just give this a whirl. I’ve been craving pumpkin.
Erin – ekcantcook.blogspot.com
I made these yesterday. I used 1/2 the batter for cookies and 1/2 for cupcakes. They were Yummy!
You can also make these as muffins! They’re delicious! (And the pumpkin goes well with other cake mixes too!) I think they’re even part of the Weight Watches recipes.
I made muffins like that but I added an egg so they wouldn’t be so dense. Works great!