A simple and delicious fall dessert is only 2 ingredients away! These 2-ingredient chocolate pumpkin cookies are ready to eat in no time.
2-INGREDIENT CAKE MIX COOKIES
At first glance, these chocolate pumpkin cookies may not look any different from other pumpkin cookies. But they are, the secret being a chocolate cake mix!
You only need two ingredients to make these soft and fluffy cake mix cookies, thanks to your favorite box cake mix!
I love cake mix cookie recipes because they are so simple yet still make incredible, delicious cookies. The texture is light and fluffy, just like you would get from a professional bakery, but without all the hassle.
Not only are these chocolate cake mix cookies soft and chewy, but they’re also packed with chocolate chips! And the best part? The recipe takes minutes to prepare.
Optional Mix-In & Toppings
How to make 2-Ingredient Chocolate Pumpkin Cookies
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a large bowl, mix the cake batter and pumpkin puree together until combined.
Add in 1 cup of chocolate chips if you are using them.
Then, spoon drop rounded amounts onto the cookie sheets lined with parchment paper. Top with a couple of chocolate chips and push lightly into the batter.
Bake the cookies in the oven until the centers are set, 14 to 15 minutes. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
How do these cookies bake up? When you scoop the dough onto the pan, these cookies will bake and come out exactly how they look. So, if you don’t want a little “pillow” like cookies, take a butter knife, swirl, and press gently down on the cookies to make them flatter. But the dough is sticky, so be gentle. You can also use a fork for a peanut butter cookie.
What is the texture of these cookies? I generally think of them as more like soft muffins than cookies, but they’re easy to put together and make for a yummy snack or breakfast.
more recipes that Use Cake Mixes
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2-Ingredient Chocolate Pumpkin Cookies
Ingredients
- 1 chocolate cake mix
- 15 ounces canned pumpkin
- 1 1/2 cups semi-sweet chocolate chips optional!
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, mix the cake batter and pumpkin puree together until combined. Add in 1 cup of chocolate chips, if you are using them.
- Then use a spoon to drop rounded amounts onto the cookie sheets lined with parchment paper. Top with a couple of chocolate chips and push lightly into the batter.
- Bake the cookies in the preheated oven until centers are set, 14 to 15 minutes. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack so they can cool completely.
This recipe is absolutely fantastic! I love how rich it is and how super easy it is to make. That’s the best combo.
Looks like the perfect 2 ingredients to me. These look fantastic!
Looks amazingly delicious! It’s a hit for sure on our table!
What a great idea to add the pumpkin to these cookies! They are the best!
Chocolate and pumpkin are so good together! Everyone in my family loves these cookies!
These chocolate pumpkin cookies may not stand out from other pumpkin treats at first sight. But they are, using a chocolate cake mix as the key!
Looks absolutely delicious!! Can’t wait to make a batch of this!
UGH ! I purposely made these cookies because of the ease of two ingredients, AND the quality of ratings on this and other sites…..and can honestly report, that for me, these tasted awful. I tried them the day after baking, and they were still awful.
I had added a cup of Ghiradelli chocolate chunks, and they still didn’t have a full enough chocolate flavor to overcome the distinct aftertaste that resulted from the pumpkin. Disappointed !
Sorry they didn’t work out for you, if you didn’t want a pumpkin after taste, I am surprised you made these. You can leave them for us pumpkin lovers.