I’ve seen a few recipes for a two ingredient pumpkin cake which uses pumpkin puree and yellow cake mix only (you can view one version here). The cake comes together from the moisture of the pumpkin. I thought I could try making cookies with this same idea since I’ve made cake mix cookies before and they came out great.
I used a chocolate fudge cake mix. Because the two main ingredients are pumpkin and cake mix, the pumpkin flavor comes through a lot. The chocolate cake mix added a nice fudgy texture. I added some chocolate chips to add a little more texture to the cookies. Next time I might add some cinnamon too.
The cookies aren’t as rich as other cookies I’ve made in the past, but I think that’s expected when you have so few ingredients. They are soft, cakey, fudgy and with a strong pumpkin flavor. I like how easy they are to make.
If you want another easy chocolate cookie recipe, be sure to check out my Giant Chocolate Crinkle Cookies.
Three ingredient chocolate pumpkin cookies
- 1 box chocolate fudge cake mix
- 1 (15-oz) can pumpkin puree
- 1 cup chocolate chips
- 1 tsp cinnamon optional
- Preheat oven to 350°F. Mix cake mix and pumpkin puree (and cinnamon if using) in a bowl of a stand mixer until the batter is smooth. The batter will be quite thick. Stir in chocolate chips.
- Line cookie sheet with parchment paper. Using an ice cream scoop, scoop dough batter and place onto cookie sheet, spread 1 inch apart. The batter will be quite sticky so you can't really shape the cookies.
- Bake for 10-15 minutes until cookies can be moved off parchment paper without sticking to bottom.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.