Three-ingredient cookies are almost too good to be true! They are full of pumpkin spice flavors, fragrant ginger, and cloves without having to measure out a bunch of spices. We make them often, especially when cookie cravings strike and we don’t have time for a longer recipe. These pumpkin drop cookies are the perfect combination that is so quick and easy to make! These pumpkin chocolate chip cookies are the best fall treat that is full of pumpkin flavor, and sweet and savory spices, with the comforting warm cookie that melts in your mouth every time! With only three basic ingredients that can be stored in the pantry, you can make these pumpkin drop cookies over and over throughout the colder months. Cozy up with your hot chocolate and pumpkin cookies for the best night yet!
Three Ingredient Pumpkin Cookies
That’s it, only three ingredients! The spice cake mix gives the cookies a rich flavor and complements the dark chocolate. With the creamy texture of the pumpkin, you will never even miss the oil or eggs!
Spice Cake Mix – This box of spice cake mix gives this recipe all the dry ingredients it needs and takes the place of having to measure ground cinnamon, flour, brown sugar, salt, baking soda, pumpkin spice, cloves, allspice, ground nutmeg, etc. Pure pumpkin – You can use canned pumpkin, pumpkin pie filling, or fresh pumpkin. No need for eggs, oil, vanilla extract, or butter for this recipe! The can of pumpkin puree will soften, add moisture, and thicken the cookie batter. Chocolate chips – Use a bag of chocolate chips that is about 12 ounces. The chocolate chips are ideal for this recipe and balance out the pumpkin pie spice flavors perfectly
How to Make Easy Pumpkin Drop Cookies
It is so simple to make pumpkin drop cookies with only three ingredients. These are quick and easy to make. My kids love to help make them with me! All the fall flavors are added into one cute little pumpkin cookie recipe!
Tips for Making the Best Pumpkin Drop Cookies
Easy pumpkin cookies with chocolate chips are simple to combine the ingredients and create a fall-flavored cookie in every bite. Follow these helpful tips to make them even better and turn out perfectly delicious every time. This fall season is ready for these delicious pumpkin chocolate chip cookies!
Mixing dough – Try not to overmix the pumpkin dough. Once the ingredients are combined stop mixing the ingredients together in the large mixing bowl. Cookie scoop – Using a cookie scoop will ensure that each cookie is relatively close in size and will help bake them evenly in the oven. Parchment paper – Use a silicone mat or cover the baking sheet with parchment paper before dropping the pumpkin batter on the baking sheet. This will help the baked cookies removed from the pan more easily. Measure ingredients – There are only three ingredients to this pumpkin drop cookies recipe but it is best to make sure you are balancing out all the ingredients. If you are not using the correct amounts of each ingredient they may not cook properly. Cook all the way – When baking these cookies, be sure they are cooked through. Oven temperatures vary and can have slightly different times due to the location you are in. Make sure the cookies are done by seeing a little browning on the top of the cookies. Cooling – Let the cookies cool on a cooling rack before serving. Serving – These pumpkin drop cookies are perfect for pairing with hot chocolate or a cold glass of milk. A batch – One batch makes 24 cookies. Double your batch to make even more of this sweet treat! If you do double or triple the batch use an electric mixer or stand mixer to combine the ingredients better.
Add-ins for Pumpkin Cookies
Three ingredient pumpkin cookies are so versatile, you can add all sorts of yummy ingredients to make different flavors. Instead of chocolate chips, try some of other ideas that are just as delicious!
Nuts – Chopped pecans or walnuts are a great way to add texture and a crunchy inside. Dried fruit – Raisins or cranberries give a soft and squishy texture that is fruity and sweet. Chocolate – Dark chocolate chunks, white chocolate chips, or mini milk chocolate chips are a fun way to change up the chocolate flavor. Topping – Dust powdered sugar on top for a fun look and appearance when serving them.
How to Store Homemade Pumpkin Drop Cookies
Stroing these pumpkin drop cookies properly will ensure they last a little longer and are still delicious every time you open the lid. Either store your pumpkin drop cookies at room temperature or freeze them to last longer. Enjoy these pumpkin drop cookies stored in the freezer or pantry!
Room temperature – Place the pumpkin cookies in an airtight container for three to four days. No need to warm them up unless you want a warm inside and re-melt the chocolate slightly. Warm in the microwave for 10 to 12 seconds. Freeze – Take the cookies and freeze-dry them in the freezer. Place the cookie dough or baked cookies on a baking sheet in the freezer. Once the cookie dough or baked cookies are frozen, place them in an airtight container or ziplock bag for three months.
More Pumpkin Favorites
Our favorite season is pumpkin season! All the fall colors, leaves falling, and everything pumpkin is just what we love. Try these delicious recipes that are our favorite and so simple to make! Impress your friends and family this season with the best pumpkin recipes at your next get-together!
How To Make Pumpkin Drop Cookies
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title: “Pumpkin Chocolate Chip Cookies” ShowToc: true date: “2024-11-10” author: “Peter Caroll”
Published Sep 25, 2014 Updated Sep 11, 2024 As I mentioned in my previous post, I am incorporating a new ingredient pumpkin into my cooking and baking recipes. A few days ago I baked the Nutella swirled pumpkin bread, which my family enjoyed very much. I still have a big can of leftover pumpkin sitting in the fridge, so I decided to try out this Pumpkin Chocolate Chip Cookies recipe by Sally’s Baking Addiction. I was actually not sure about the idea before I baked these cookies because I have never used pumpkin in cookies before…but as soon as these pumpkin chocolate chip cookies were out of the oven, my son couldn’t wait to try them out and I realized that I had a keeper recipe. He loved it and ate two right away. He just loved the soft and chewy texture, and the best thing, since these cookies were not super crispy, they were absolutely no crumbs to clean up after he ate the cookies! The next morning, my son asked for two more for his breakfast, before he went to school. In a few days, he finished all of these pumpkin chocolate chip cookies. The sweet thing is that he doesn’t even know that there are pumpkin inside the cookies. He has refused to eat any mushy food such as mashed potatoes, pumpkins, kabocha since he was two years old, so this is a victory!
What To Serve With Pumpkin Chocolate Chip Cookies
For a delicious after meal treat, I recommend the following recipes: I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
