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Cake Mix Pumpkin Chocolate Chip Cookies

These Easy Cake Mix Pumpkin Chocolate Chip Cookies can be made in just a matter of minutes using ONLY five ingredients: cake mix, pumpkin, an egg, and no sugar added chocolate chips-these make for a yummy (no sugar added) treat or dessert!

Servings: Makes 24 cookies

GREEN/BLUE/PURPLE: 3 smartpoints per cookie if using Pillsbury sugar free yellow cake mix 

GREEN/BLUE/PURPLE: 5 smartpoints per cookie if using Duncan Hines regular spice mix

What ingredients do I need to make these Pumpkin Chocolate Chip Cookies?

  • Pillsbury Sugar Free Yellow Cake Mix-Don’t add any ingredients called for on the back of the spice cake mix. You could substitute the sugar free cake mix for Duncan Hines Spice Cake mix, if desired. Point value will vary depending on the brand of cake spice mix you use. 
  • Pumpkin pie seasoning 
  • Pumpkin puree -canned pumpkin. Be sure to NOT use pumpkin pie filling.
  • Large egg- this is used as a leaving agent and helps makes the cookies less sticky and gives them more of a fluffy texture. 
  • No sugar added milk chocolate chips– I like to use ChocZero no sugar added milk chocolate chips. You could use dark, semi sweet, or white no added chocolate chips, if you desire. Save 10% off your order of the ChocZero products using promo code: pounddropper. Click HERE to order. However, any no sugar added chocolate chips would work such as Hershey’s or Lily’s! 

 

How do I make these Cake Mix Pumpkin Chocolate Chip Cookies?

Preheat oven to 350 degrees.

Line two baking sheets with parchment paper. Set aside.

Combine the cake mix, pumpkin puree, pumpkin pie seasoning (if using the sugar free cake mix) and large egg. 

With a hand mixer or a large mixing spoon, mix until ingredients are combined.

DO NOT OVERMIX-otherwise the cookies will have a gummy like texture!

Fold in 4 oz. of the no sugar added chocolate chips.

Using a medium cookie scoop and a small spoon, scoop out balls of dough and place on the prepared baking sheets. 

Note: the batter will be a bit sticky!!

Each ball of dough should be around 2 tablespoons. Spread cookies at least 2 inches apart.

Press the remaining chocolate chips on the tops of each cookie ball. 

Bake for 13-15 minutes or until a toothpick inserted in the center of a cookie comes out clean or with only a few moist crumbs.

Remove from oven. Let cookies cool on the baking pan for about 5 minutes, then transfer to a cooling rack.

Store leftover cookies at room temperature, uncovered. 

Avoid using an airtight container; cookies will get a little mushy/soft. 

These cookies are best the same day they’re made.

Ingredients:

  • 1 box ( 16 oz.) Pillsbury Sugar Free Yellow Cake Mix mixed with 1 1/2 tsp pumpkin pie seasoning or 1 box (15.25 oz.) Duncan Hines Spice Cake mix
  • 1 can (15 oz.) pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 5 oz. or about 3/4 cup ChocZero no sugar added milk chocolate chips, divided 

Directions:

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper. Set aside.
  3. Combine the cake mix, pumpkin puree, pumpkin pie seasoning (if using the sugar free cake mix) and large egg. 
  4. With a hand mixer or a wooden spoon, mix until ingredients are combined. DO NOT OVERMIX.
  5. Fold in 4 oz. of the no sugar added chocolate chips
  6. Using a medium (2 Tbsp) cookie scoop and a small spoon, scoop out balls of dough and place on the prepared baking sheets. 
  7. Note: the batter will be a bit sticky!!
  8. Each ball of dough should be around 2 tablespoons. Spread cookies at least 2 inches apart.
  9. Press the remaining chocolate chips on the tops of each cookie ball. 
  10. Bake for 13-15 minutes or until a toothpick inserted in the center of a cookie comes out clean or with only a few moist crumbs. 
  11. Remove from oven. Let cookies cool on the baking pan for about 5 minutes, then transfer to a cooling rack.
  12. Store leftover cookies at room temperature, uncovered. Avoid using an airtight container; cookies will get a little mushy/soft. These cookies are best the same day they’re made. These pumpkin cookies will stay fresh for up to 2 days on the counter or up to a week in the fridge -you can also freeze these cookies for up to 2 months. Keep in mind these cookies tend to be sticky regardless of how you store them.

Servings: Makes 24 cookies

GREEN/BLUE/PURPLE:

3 smartpoints per cookie if using Pillsbury sugar free yellow cake mix 

5 smartpoints per cookie if using Duncan Hines regular spice mix

Yield: 24

Cake Mix Pumpkin Chocolate Chip Cookies

Cake Mix Pumpkin Chocolate Chip Cookies

These Easy Cake Mix Pumpkin Chocolate Chip Cookies can be made in just a matter of minutes using ONLY five ingredients: cake mix, pumpkin, an egg, and no sugar added chocolate chips-these make for a yummy no sugar added fall treat or dessert!

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

  • 1 box ( 16 oz.) Pillsbury Sugar Free Yellow Cake Mix mixed with 1 1/2 tsp pumpkin pie seasoning or 1 box (15.25 oz.) Duncan Hines Spice Cake mix
  • 1 can ( 15 oz.) pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 5 oz. or about 3/4 cup ChocZero no sugar added milk chocolate chips, divided

Instructions

    1. Preheat oven to 350 degrees.
    2. Line two baking sheets with parchment paper. Set aside.
    3. Combine the cake mix, pumpkin puree, pumpkin pie seasoning (if using the sugar free cake mix) and large egg. 
    4. With a hand mixer or a wooden spoon, mix until ingredients are combined. DO NOT OVERMIX.
    5. Fold in 4 oz. of the no sugar added chocolate chips.
    6. Using a medium cookie scoop and a small spoon, scoop out balls of dough and place on the prepared baking sheets. 
      Note: the batter will be a bit sticky!!
    7. Each ball of dough should be around 2 tablespoons. Spread cookies at least 2 inches apart.
    8. Press the remaining chocolate chips on the tops of each cookie ball. 
    9. Bake for 13-15 minutes or until a toothpick inserted in the center of a cookie comes out clean or with only a few moist crumbs. 
    10. Remove from oven. Let cookies cool on the baking pan for about 5 minutes, then transfer to a cooling rack.


    Servings: Makes 24 cookies

    GREEN/BLUE/PURPLE:

    3 smartpoints per cookie if using Pillsbury sugar free yellow cake mix 

    5 smartpoints per cookie if using Duncan Hines regular spice mix

Notes

    • DO NOT OVERMIX the batter-otherwise the cookies will have a gummy-like texture!
    • Store leftover cookies at room temperature, uncovered. Avoid using an airtight container; cookies will get a little mushy/soft. These cookies are best the same day they're made.
    • These pumpkin cookies will stay fresh for up to 2 days on the counter or up to a week in the fridge -you can also freeze these cookies for up to 2 months. Keep in mind these cookies tend to be sticky regardless of how you store them.

Nutrition Information:

Yield:

24

Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 4gCholesterol: 8mgSodium: 148mgCarbohydrates: 20gNet Carbohydrates: 17gFiber: 3gSugar: 1gProtein: 1g

Yield: 24

Cake Mix Pumpkin Chocolate Chip Cookies

Cake Mix Pumpkin Chocolate Chip Cookies

These Easy Cake Mix Pumpkin Chocolate Chip Cookies can be made in just a matter of minutes using ONLY five ingredients: cake mix, pumpkin, an egg, and no sugar added chocolate chips-these make for a yummy no sugar added fall treat or dessert!

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

  • 1 box ( 16 oz.) Pillsbury Sugar Free Yellow Cake Mix mixed with 1 1/2 tsp pumpkin pie seasoning or 1 box (15.25 oz.) Duncan Hines Spice Cake mix
  • 1 can ( 15 oz.) pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 5 oz. or about 3/4 cup ChocZero no sugar added milk chocolate chips, divided

Instructions

    1. Preheat oven to 350 degrees.
    2. Line two baking sheets with parchment paper. Set aside.
    3. Combine the cake mix, pumpkin puree, pumpkin pie seasoning (if using the sugar free cake mix) and large egg. 
    4. With a hand mixer or a wooden spoon, mix until ingredients are combined. DO NOT OVERMIX.
    5. Fold in 4 oz. of the no sugar added chocolate chips.
    6. Using a medium cookie scoop and a small spoon, scoop out balls of dough and place on the prepared baking sheets. 
      Note: the batter will be a bit sticky!!
    7. Each ball of dough should be around 2 tablespoons. Spread cookies at least 2 inches apart.
    8. Press the remaining chocolate chips on the tops of each cookie ball. 
    9. Bake for 13-15 minutes or until a toothpick inserted in the center of a cookie comes out clean or with only a few moist crumbs. 
    10. Remove from oven. Let cookies cool on the baking pan for about 5 minutes, then transfer to a cooling rack.


    Servings: Makes 24 cookies

    GREEN/BLUE/PURPLE:

    3 smartpoints per cookie if using Pillsbury sugar free yellow cake mix 

    5 smartpoints per cookie if using Duncan Hines regular spice mix

Notes

    • DO NOT OVERMIX the batter-otherwise the cookies will have a gummy-like texture!
    • Store leftover cookies at room temperature, uncovered. Avoid using an airtight container; cookies will get a little mushy/soft. These cookies are best the same day they're made.
    • These pumpkin cookies will stay fresh for up to 2 days on the counter or up to a week in the fridge -you can also freeze these cookies for up to 2 months. Keep in mind these cookies tend to be sticky regardless of how you store them.

Nutrition Information:

Yield:

24

Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 4gCholesterol: 8mgSodium: 148mgCarbohydrates: 20gNet Carbohydrates: 17gFiber: 3gSugar: 1gProtein: 1g

Patricia

Sunday 5th of September 2021

Hi- can these be made as muffins instead?

Lindsay Kehl

Wednesday 8th of September 2021

Hi Patricia,

sure, this can be made into muffins using a muffin tin. Bake for 15-18 minutes.

Thanks

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