4-Ingredient Moist Pumpkin Spice Chocolate Chip Cookie Recipe by Ann Marie G. Halstead
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As a busy mom, I love a good shortcut recipe. As long as it tastes good, I’ll happily save time wherever I can. These pumpkin spice chocolate chip cookies are quick and easy and yummy, too.
This pumpkin cookie recipe can literally be prepped in 10 minutes and thrown in the oven for another 10 – and you only need four ingredients! Bonus: If the little ones in your life love Halloween or candy corn, you can dress these cookies up for the holiday.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: Makes about 3 dozen
Ingredients
- 1 box (15.25 ounces) spice cake mix
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 bag (12 ounces) semisweet chocolate chips
- 1 teaspoon vanilla (optional)
Here's how to make it:
- In a large bowl, add the entire box of the spice cake mix (don’t add any ingredients mentioned on the back of the box), the entire can of pumpkin puree and egg. If desired, add in a teaspoon of vanilla extract. Using a hand mixer or spoon, mix until ingredients are combined. Do not over mix. Stir in the chocolate chips.
- Scoop out balls of dough and place them on a parchment paper-lined cookie sheet. Because the dough is sticky, cookie scoops don’t work very well. Instead, each ball of dough should be about 1 tablespoon plus a bit more (so don’t be shy filling up the tablespoon!). Use a small spoon to coax the mixture out of the tablespoon and onto the tray; it will be a bit sticky but worth it! Keep cookies at least 2 inches apart.
- Bake in a preheated 350-degree F oven for 9 to 13 minutes. Cookies should spring back slightly back when touched and not look gooey on top. Let cookies stand on the baking sheet for 5 minutes before removing to cool.
Note: If desired, as soon as the cookies come out of the oven, sprinkle the remaining chocolate chips on the tops (optional). For a fun fall/Halloween touch, use two chocolate chips and a piece of candy corn to create a “pumpkin face.” Then transfer the cookies from the baking sheet to a cooling rack to finish cooling.
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