3 Ingredient Pumpkin Cookies – Quick, Cozy Fall Favorite Recipe

Hey there, friend! If you’re anything like me, the moment September rolls around, you start craving all things pumpkin. Fall is basically my excuse to bake every single week, and these 3 Ingredient Pumpkin Cookies – Quick, Cozy Fall Favorite are at the top of my list. They’re soft, warm, chocolatey, and so ridiculously easy to make that even my kids can help out. (And they do – which means extra chocolate chips end up in the dough and their mouths. It’s a win-win!)

This recipe is perfect for busy moms, beginner bakers, or anyone who wants to whip up something sweet without the stress. No eggs, no oil, and no fuss. Just three simple ingredients, one bowl, and a whole lot of cozy.

Why These 3 Ingredient Pumpkin Cookies Are a Family Favorite

I discovered this recipe during a hectic week when I needed a last-minute treat for my daughter’s class party. I had a can of pumpkin, a box of spice cake mix, and some chocolate chips. The result? Magic. Now it’s our go-to cookie every fall (and even in winter, let’s be honest).

Here’s why you’ll love them too:

• Only 3 ingredients (yes, really!)
• Ready in under 25 minutes
• Kid-approved and school-safe
• No fancy tools or mixers needed
• Freezer-friendly

Ingredients You Need (And Possible Substitutes)

Just three pantry staples come together to make this cookie magic happen:

• 1 can (15 oz) pumpkin puree
  Make sure it’s 100% pumpkin, not the pie mix!
• 1 box spice cake mix
  You can also use vanilla or yellow cake mix and add pumpkin pie spice (see tips below).
• 1 1/4 cup chocolate chips, divided
  Dark, milk, semi-sweet, even white chocolate — use your favorite!

Variations if You’re Missing Ingredients

• No cake mix? Use 1 3/4 cups flour + 1/2 cup brown sugar + 1 tsp baking soda + 1 tbsp pumpkin pie spice.
• No chocolate chips? Try raisins, chopped nuts, or dried cranberries.
• Want healthier cookies? Use sugar-free cake mix and dark chocolate chips.

Step-by-Step: How to Make 3 Ingredient Pumpkin Cookies

Let’s get right into it. You won’t believe how easy these are.

1. Preheat Your Oven

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper so cleanup is a breeze.

2. Mix Pumpkin and Cake Mix

In a large bowl, dump the pumpkin puree and cake mix together. Stir with a wooden spoon or spatula until smooth and fully combined.

3. Fold in Chocolate Chips

Add 1 cup of chocolate chips and fold them in gently. Don’t overmix – just enough so they’re evenly spread throughout the dough.

4. Scoop Onto Baking Sheets

Use a tablespoon or cookie scoop to drop the dough onto your prepared sheets. Leave about 2 inches between each one.

5. Add Extra Chocolate Chips

Press a few of the remaining 1/4 cup of chocolate chips into the tops of each cookie. Trust me, this makes them look so much cuter when baked.

6. Bake

Pop the trays in the oven for 13-15 minutes. The edges should be set, and the tops will look puffed but soft.

7. Cool and Enjoy

Let them sit on the baking sheet for about 5 minutes, then transfer to a cooling rack. Or sneak one warm – I won’t tell!

Tips From My Kitchen to Yours

Here are some personal tips I’ve learned after making these cookies more times than I can count:

• Chill the dough for 10 minutes before scooping if it feels too sticky.
• Add a dash of cinnamon or nutmeg to enhance the spice.
• Want them more cakey? Bake a minute or two longer.
• Sprinkle with a pinch of sea salt before baking for a salty-sweet combo.

Storage Tips: Make Ahead and Freeze

These cookies are just as good the next day (if they last that long!). Here’s how I store them:

• Room Temp: Store in an airtight container for up to 5 days.
• Freeze Baked Cookies: Place in a freezer bag and freeze for up to 2 months.
• Freeze the Dough: Scoop onto a tray, freeze until solid, then transfer to a bag. Bake from frozen, just add a couple extra minutes.

Fun Twists to Try (Because You’ll Want to Make Them Again)

• Add ½ cup rolled oats to make pumpkin oatmeal cookies.
• Stir in chopped pecans or walnuts for a crunchy bite.
• Drizzle cooled cookies with melted white chocolate.
• Swap chocolate chips for butterscotch or cinnamon chips.

FAQs About These Easy Pumpkin Cookies

Can I make these 3 ingredient pumpkin cookies with no cake mix?

Yes! You can DIY your own mix using flour, sugar, baking soda, and spices.

Are these pumpkin cookies healthy?

Healthier than most! No eggs, no oil, and less sugar than traditional cookies.

Can I make these with oats?

Absolutely. Adding oats makes them heartier and gives a chewy texture.

Are they egg-free and dairy-free?

They sure are – just check your chocolate chips for dairy if that’s a concern.

Can I make a no-bake version?

While this recipe is best baked, you can chill the dough and enjoy them as cookie dough bites (just make sure your cake mix is heat-treated).

More Fall Recipes You’ll Love

If you’re in the mood for more pumpkin-y goodness, check these out:

• Pumpkin Chocolate Chip Cookies for the ultimate cozy bite
• Vegan Pumpkin Bread bursting with fall flavor
• Happy Fall! Cozy Recipes & Decor Ideas to celebrate the season

Let’s Bake Together!

If you make these 3 Ingredient Pumpkin Cookies – Quick, Cozy Fall Favorite, I’d love to see how they turn out! Share your creations on Instagram or Pinterest and tag me @RitzyRecipes.

And hey, if you’re feeling extra sweet today, leave a comment below or share this recipe with a friend. You never know who might need a little pumpkin joy in their day.

Happy baking and warm hugs,

From my kitchen to yours.

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