Whip up some easy pumpkin cookies with leftover pumpkin puree. You can even make your own puree from carved pumpkins!
These are the perfect things to make in the fall. They are just as delicious as pumpkin banana bread – and make wonderful DIY foodie gifts too.
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It’s fall! And, you know what that means? All things pumpkin! You’re probably already stocking up on cans as I type this, aren’t ya?!
With Thanksgiving creeping up, I know that I will often find myself with leftover cans of pumpkin. No, I’m not talking about pumpkin pie filling, but the real deal – delicious, flavorful pumpkin puree that’s full of possibilities.
All it takes is 4 ingredients (that you likely have in your pantry) to whip up these delicious, sure-fire treats.
Pumpkin cookies may sound intimidating but, I promise, you’ll be able to make a batch in no time (and, with minimal mess – score for mama!). The kids will love baking these with you, which is always a plus.
How to Make the Easiest Pumpkin Cookies
All of the exact ingredient amounts are in the printable recipe card at the bottom of this post. First, I am going to give you a quick list of what you need from the store before you begin.
Kitchen Tools Needed:
Cake Mix Pumpkin Cookies Tips
Here are a few extra tips that I think are gonna really help you out.
Mix Until Dough Is Smooth
Just dump the cake mix, cinnamon, and pumpkin puree into a large bowl and stir, stir, stir. At first, the batter will seem very crumbly but, as you mix, everything will combine and become very smooth.
Fold In Chocolate Chips
Fold in one cup of chocolate chips and mix until all ingredients are well incorporated. This means you mix the chocolate chips in the batter gently. Be careful not to overmix it.
Bake The Cookies
Scoop the cookie batter onto a lined baking sheet and bake in a preheated oven at 350 degrees F, for about 15-18 minutes.
When they come out of the oven, they will be very soft, and will harden as they cool.
Hint: these cookies are best served while they’re still warm – with a tall glass of milk, of course!
How To Store Leftover Pumpkin Cookies
How To Make Gluten-Free Pumpkin Cookies
If you want to make your cookies gluten-free, just use a box of gluten-free cake mix. It really is that easy!
Easy Pumpkin Cookies
- baking sheet
- Large bowl
- Ice cream Scoop or Spoons
- 1 1/2 cups vanilla cake mix
- 1 tsp ground cinnamon
- 2 cups canned pumpkin puree (NOT pumpkin pie filling)
- 1 cup chocolate chips
- Line a baking sheet with parchment paper and set aside
- Preheat oven to 350 degrees F
- In a large bowl, mix together cake mix, cinnamon and pumpkin puree until well-combined
- Fold in chocolate chips and mix until all ingredients are well-incorporated
- Place the cookie batter onto the lined baking sheet using either an ice cream scoop or the “drop” method (with two spoons), about 1-2 inches apart from each other
- Bake for 15-18 minutes and allow to cool for 5-10 minutes on a wire rack
I hope this recipe helps solve any of your leftover canned pumpkin issues! It’s such an easy solution and ensures that no pumpkin goes to waste.
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More Easy Cookie Recipes
If you enjoyed these pumpkin cookies, here are some more of my favorite cookie recipes for you!