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These 4 Ingredient Pumpkin Chocolate Chip Cookies are the BEST! You’ll love how moist and fluffy they are and so easy to make too! The first batch is ready in just 20 minutes!
Pumpkin Chocolate Chip Cookies
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1 Box Spice Cake Mix + 15 oz. Canned Pumpkin = Cookies = Old news
We’ve probably all made that recipe or at least tried one of those 2-ingredient pumpkins cookies (3 if you add chocolate chips, and c’mon, who wouldn’t). Here’s the thing, just because something has two ingredients and it’s easy doesn’t mean it’s good. I’ve had those cookies, hell, I’ve probably made them a dozen times when I’m in a hurry for a family get together. But I don’t like them.
I LOVE Pumpkin Chocolate Chip Cookies, but that recipe is lacking. It’s lacking one extra ingredient that makes all the difference in the world: Oil! A 1/2 cup of vegetable oil takes that super easy recipe from rubbery-okayness to “OMFG-these-are-good” status! Plus, the extra ingredient doesn’t make it any more difficult. Why add oil you ask? Oil is needed to give your cookies that moist fluffiness you desire, don’t submit them to a dry, dense death. They deserve better than that and so do you!
Once you try this recipe, you’ll never go back. These are probably THE BEST Pumpkin Chocolate Chip Cookies I’ve EVER had! Scratch that, they most definitely ARE! Anyways, I know it’s still August and I’m already shoving Pumpkin and Supernatural Books down your throats, but I promise these cookies make it all worth it. Just take a batch to the beach if it makes you feel better!
More Delicious Pumpkin Recipes!
- 1 Box Spice Cake Mix
- 15 oz. Canned Pumpkin
- 1/2 cup Vegetable Oil
- 3/4 cup Mini Chocolate Chips
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Preheat oven to 350 F.
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Line a baking sheet with parchment paper and set aside.
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Combine all ingredients in a large bowl or stand mixer fitted with a paddle attachment and mix on medium speed until well combined, scraping down the sides as needed.
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Using a medium (1.5 tbsp) scoop, scoop out down and place on parchment paper about 2 inches apart.
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Bake for 11-13 minutes.
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Remove from oven and allow to cool on pan for 2 minutes before transferring to a cooling rack.
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Repeat until batter is gone.
Jen @ Pretty Little Grub says
These look yummy. But pumpkin already? I don’t want to think about fall yet! ha ha
The Surprised Gourmet says
These sound delicious and perfect for the upcoming season.
Rebecca says
Thank you!
peter @feedyoursoultoo says
Looks great. I guess it is getting to be that time of year.
Catherine says
Dear Rebecca, this looks so wonderful…I know my daughter would absolutely love this too! Saving for later. xo, Catherine
Tara says
These look great, would love to try one for sure!
[email protected] Interior Frugalista says
Oh yummy! Pinned your pumpkin chocolate chip cookie recipe and can’t wait to make them. Thanks 🙂
Rebecca says
Thank you, enjoy them!
Hannah @ Eat, Drink and Save Money says
Yum! I can’t wait to try this.
Thanks for linking up with Share the Wealth Sunday! I’m sharing this on my FB page and blog this week.
Sarah R. says
Holy moly, just four ingredients??? Yep, pinning this one for sure. Happy-almost-September and thank you for swinging by Snickerdoodle Sunday! Hope to see you again this weekend. 🙂
Sarah (Sadie Seasongoods)
Sarah R. says
Ok- AND you recommended new witchy books for me? I’m completely mad for this post. I just re-purchased Nora Roberts’ Three Sisters Island trilogy for some witchy reading this fall, and now I have a whole list of new books to read! Thank you!!
[email protected] says
I love using a spice cake mix for pumpkin cookies. These sound so good right now!
Sahana says
Sounds so easy!! I must try this ! Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
Audrey says
I love a simple cookie recipe like this.
Thanks for sharing on Creative K Kids Tasty Tuesdays, hope to see you back next week.
Megan @ MegUnprocessed says
I love pumpkin and these looks great!
Rebecca says
Thanks so much, Megan!
Cheryl Chadwick says
Made these tonight. I give them a “thumbs up”. I made 1/2 the recipe with chocolate chips, as you suggest. The other 1/2 of the recipe I used butterscotch chips. Both ways are yummy! Thanks for sharing your recipe.
Rebecca says
I’m so glad you enjoyed them, Cheryl!