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

Makes 24 cookies

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.

Makes 24 cookies

3 Points® per cookie if using sugar free cake mix

5 Points® per cookie if using regular cake mix

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.