Description
These 3 Ingredient Pumpkin Chocolate Chip Cookies are a quick and easy treat, combining the warm flavors of pumpkin and spice cake mix with sweet milk chocolate chips. Perfect for a fuss-free fall dessert that requires minimal ingredients and effort.
Ingredients
Scale
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (15.25-ounce) box spice cake mix
- 1 cup milk chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, combine the pumpkin puree and spice cake mix until fully incorporated. Stir in the milk chocolate chips evenly throughout the batter.
- Scoop Dough: Using a medium cookie scoop (about 2 ½ tablespoons per cookie), place dough mounds onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 13-15 minutes, until the cookie edges are set and turning golden brown. This ensures they’re cooked through but remain moist inside.
- Cool Cookies: Remove from oven and let cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely before serving.
Notes
- Use parchment paper to prevent cookies from sticking and for easy cleanup.
- For a dairy-free version, substitute milk chocolate chips with dairy-free chocolate chips.
- Do not overbake to avoid dry cookies; remove as soon as edges turn golden.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Feel free to substitute dark or semi-sweet chocolate chips for a less sweet option.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg