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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
Preheat oven to 350 F.
Line a baking sheet with parchment paper and set aside.
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.
Using a medium (1.5 tbsp) scoop, scoop out down and place on parchment paper about 2 inches apart.
Bake for 11-13 minutes.
Remove from oven and allow to cool on pan for 2 minutes before transferring to a cooling rack.
Repeat until batter is gone.