The Easiest 3-Ingredient Chocolate Cookies (with cake mix and canned pumpkin)
Looking for the world’s easiest chocolate fix? Say hello to these soft, rich, and ridiculously foolproof cookies. All you need is cake mix, canned pumpkin, chocolate chips, and a baking sheet!
They’re chewy and decadently chocolatey, with just the right amount of flair. They have a cake-like fluffy texture (but in the shape of a cookie)—it’s pretty much the best of both worlds. And they’re super easyyyy to prep. No eggs or no oil needed. Just mix, bake, and watch the smiles roll in!
So many of you have asked about using a gluten-free baking mix, so I experimented to make sure they work (they do!). If you’re following a gluten-free diet, check out the details below in the notes section. Not all GF mixes work, but many do!
Now, I’ll be the first to admit these cookies probably won’t snag any health awards, lol. That said, the addition of pumpkin puree does sneak in a bit of virtue. It keeps the cookies unbelievably moist while adding a little boost of nutrition. (And don’t worry if you have fusser easters in the house, the chocolate steals the spotlight, so you don’t taste a hint of pumpkin, seriously.) And this recipe is a one-bowl wonder, so cleanup is also a breeze!
If you’re craving more simple desserts that sneak in pumpkin puree (without detecting the taste), my 3-Ingredient Chocolate Truffles and 2-Ingredient Chocolate Fudge Cakes are a must-try. And if you love the taste of pumpkin and you’re ready for it to take center stage, try my Pumpkin Pie Overnight Oats, 2-Ingredient Pumpkin Donut Holes, and Pumpkin Pie Shots. Each one is simple, satisfying, and packed with cozy fall vibes!
Making these cookies couldn’t be easier. Start by preheating your oven to 350°F and lining a baking sheet (or two) with parchment paper. In a large bowl, combine the cake mix with the pumpkin puree. Stir until the batter is smooth without streaks of flour, but don’t overmix. (Heads up: it’ll take some elbow grease since the batter is very thick—consider it a mini arm workout, but I promise it’ll come together).
Here’s where the fun begins—mix-ins! I like to fold in semi-sweet or dark chocolate chips, dried cranberries, and toasted pecans, but you do YOU—this recipe is endlessly customizable, so feel free to get creative!
When your batter is ready, scoop it onto your prepared baking sheet. I prefer using a cookie or ice cream scooper for neat, even portions, but a heaping tablespoon works just fine. Leave about 2 inches between cookies since they’ll slightly puff and spread in the oven. Then bake ‘em for 13 to 15 minutes (keep an eye on them starting at 13 minutes), and your kitchen will soon smell like chocolate heaven. Let them cool for about 5 minutes on the sheet before transferring to a serving tray—or straight into your belly, lol.
These cookies are perfect for bake sales, parties, or simply as a sweet treat to keep in the freezer for instant gratification (you can let them defrost or eat them frozen – I love them that way!). Store them in an airtight container for up to 3 days at room temperature, 5 days in the fridge, or freeze them for up to 3 months. Just thaw (or not!) and enjoy whenever your cookie cravings strike!
So there you have it—quick, simple, and super-delicious!
More cookie magic? Try my Snowball Coconut Macaroons!
The Easiest 3-Ingredient Chocolate Cookies (with cake mix and canned pumpkin)
Ingredients
- 1 (15-ounce) box devil’s food cake mix
- 1 (14-ounce) can pumpkin puree
- 1 cup semi-sweet or dark chocolate chips
- ½ cup dried cranberries, optional
- ½ cup toasted pecans, optional
Instructions
- Preheat your oven to 350°. Line a baking sheet with parchment paper or give it a misting of cooking spray so the cookies don’t stick.
- In a large bowl, combine the cake mix and pumpkin puree. (Do not add anything else that the cake mix calls for like eggs and oil—you just mix the cake mix with pumpkin, that’s it). Stir gently until the mixture is smooth without flour streaks—be careful not to over-mix as you want the batter to stay fluffy. It may become hard to mix, but keep going and it will eventually blend into a batter. If needed, you can add a splash of water or milk.
- Once the batter is blended, fold in the chocolate chips along with any other mix ins you’re adding. This step is entirely customizable, so have fun with it!
- Using a cookie scoop or a heaping tablespoon, drop the dough onto your prepared baking sheet. Space each cookie about 2 inches apart to give them room to spread slightly as they bake.
- Place the tray in the oven and bake for about 15 minutes, or until a toothpick inserted into the center of a cookie comes out clean. The cookies should be soft and slightly puffed. Once baked, let the cookies sit on the pan for about 5 minutes to firm up before transferring them to a cooling rack or serving tray.
Notes
• These cookies will last for up to 3 days when stored in an airtight container at room temperature or in the fridge for up to 5 days. Keep them sealed to maintain their soft texture.
• These cookies freeze beautifully! Let them completely cool on the counter, then place in a freezer friendly bag or container and freeze for up to 3 months. When you’re ready to enjoy, thaw the preferred amount at room temperature or pop them in the microwave for about 20 seconds to soften up.
• The cookies may be a little sticky because they’re super moist from the pumpkin. For the first day or two after baking, I typically leave the lid slightly ajar when letting them sit on the counter. Then afterwards, when I store them in the fridge or freezer, I seal the container and don’t have an issue with stickiness. Note: If you have layers of cookies, you can always place pieces of parchment paper between them to keep them from sticking. Variation ideas:
You can easily switch it up with different mix-ins based on your taste and what you have on hand. Here are a few ideas we like in my house:
• Add chopped walnuts or slivered almonds instead of pecans. The crunch pairs perfectly with the soft texture of the cookies.
• Spice it up by adding ½ teaspoon of cinnamon or pumpkin pie spice to the cake mix. You’ll get a warm, comforting flavor that’s perfect for the season.
• Swap out the cranberries for raisins, dried cherries, or even chopped dried figs for a different flavor profile. Ingredient modifications:
• You can use a gluten-free cake mix for this recipe. Note that the texture may change a little because of the varying types of gluten-free flours used from brand to brand. For example, a gluten-free 1:1 (also known as a gluten-free all-purpose baking flour) will seamlessly work, whereas almond flour might have slight texture change, albeit, it will still be delicious. Try to find a brand that is as close to the recommended 15 ounces as possible, though it can be a little bit less. • For reference, we experimented with two mainstream gluten-free cake mix brands readily found in the grocery story being that this recipe is all about convenience and ease: Betty Crocker GF Devil’s Food Cake Mix and Simple Mills GF Chocolate Cake mix.
Im a no nothing hubby that knows little if any about cooking.
I saw the Today Show this morning and tried making these SIMPLE cookies. I think these are the delight a cook like me loves. Simple, tasty and gone!
Hi. Thanks so much for your sweet comments. We’re so glad you enjoyed them…and even happier to hear they disappeared in no time! You definitely deserve a bit of credit for mastering a cookie recipe that everyone clearly loved! Our compliments to the chef! 🙂
—Team Joy
Thank you for the recipe, Joy. Excellent! A big hit with me and my husband. I made exactly as described. Super easy and quick. They are delicious and satisfied my chocolate craving. Passed the recipe onto 2 people, so far. Will definitely make again and will try other mix-ins.
Hi Sharon. Thanks for sharing your thoughts! We’re so glad you and your husband loved the recipe, and we’re so grateful that you passed it along! Can’t wait to hear what yummy mix-ins you enjoy next time…here’s to many more batches of deliciousness!
—Team Joy
I saw the morning show & decided to make & take these to a holiday potluck. These couldn’t be easier & a taste test proves they are as good as you would think, but mine did not flatten or spread at all; they are the same little balls that went into the oven. I flattened them a bit manually after removing from the oven but now they seem a little dense. I plan to take them to the potluck (tonight), but wonder if you have any ideas about what happened & what I might do differently if I make them again. At any rate, thank you for the fun recipe!
Hi Shelley! I’m so thrilled to hear you’re enjoying them! They do stay puffy, but they should also spread a bit like in my pictures. Hmmm, I’m not sure why you had this issue, but here’s a tip: try gently flattening them (not too much) with the back of a fork before putting the next batch in the oven. Let me know how they turn out—I can’t wait to hear! And thanks so much for being here 😉
Hi, so I tried this recipe and decided to fold in dark chocolate morsels and marshmallows. Well didn’t turn out as expected. I’m guessing the marshmallows didn’t allow the mixture to combine properly when baking as they turned into globs. Guess I’ll try again.
Hi Paul, thanks for sharing your feedback, and we’re so sorry to hear you’ve had some trouble with the recipe! We’d love to help you figure out what went wrong so you have a more seamless and delicious experience the next time you try it! We agree…we think it’s the marshmallows, and have a quick question: Did you use regular size or mini marshmallows? Joy recommends using mini marshmallows and no more than ½ cup because the marshmallows will change the texture of the finished cookies and likely cause pockets of gooeyness in the middle (they’ll be tasty but mastering the texture will be very tricky). It might be easier to stick with just the chocolate chips next round?! If you decide to give it another shot—we hope you do!—please let us know how they turn out. Thanks again for sharing your thoughts and for your interest in Joy’s recipes!
—Team Joy
Love these & so simple.Every one is so busy doing other things and don’t have a lot of time to make something that requires 15 things that needs to be added to it. I love this recipe thank you Joy.
Hi Peggy, we’re so glad you enjoyed the recipe and found it easy to prepare! Thanks for sharing your thoughts!
—Team Joy
We used sugar free chocolate cake mix & chocolate chips since my husband is diabetic. The cookies stayed soft & puffy. They were very good! We also dried our own cranberries since what you buy is loaded with sugar.
Hi Susan, so happy to hear you and your husband enjoyed the cookies. And we love that you used your own dried cranberries…what (naturally) sweet touch!
—Team Joy
Thanks
Hi Howard, thank you! And we hope you enjoyed the recipe!
—Team Joy
I do have another question – we put them in an airtight container and they seem to get a bit “sticky”. Is that normal.
Hi Susan, thanks for reaching out! The cookies may be a little sticky because they’re super moist from the pumpkin. For the first day or two after baking, Joy typically leaves the lid slightly ajar when letting them sit on the counter. Then afterwards, when she stores them in the fridge or freezer, she seals the container and doesn’t have an issue with stickiness. Note: if you have layers of cookies, you can always place pieces of parchment paper between them to keep them from sticking. Hoping this info helps and you enjoy the cookies! Wishing you a Happy, Healthy Holiday!
—Team Joy
The cookies tasted delicious but did not shape well into a rounded cookie but instead looked like shapeless heaps.
Hi Ruth! The cookies should bake up puffy and spread slightly, just like the ones in the photo above. I’m not sure why yours didn’t, but here’s a little trick to try: Gently press them down (just a bit!) with the back of a fork before baking your next batch. Please keep us posted if you decide to make them again—we’d love to hear how they turn out!
— Olivia
I didn’t want to like them although they look good it was the pumpkin puree that I was unsure of so I decided let’s give them a try because the cake in the mug is so good. I kept it simple just the chocolate cake mix pumpkin puree and chocolate chips
Amazing super moist it was like a cupcake top. Will be making these on repeat
Hi Helen, thanks for your sweet comment and we’re so happy you enjoyed the recipe…even if you were initially skeptical! We’re thrilled you’ve found a new favorite dessert 🙂
—Team Joy
When they were first cooked they were very good. Then as they set they got very sticky. Not a good idea.
Hi Janice, thanks for your comment! The cookies may be a little sticky because they’re super moist from the pumpkin. For the first day or two after baking, Joy typically leaves the lid slightly ajar when letting them sit on the counter. Then afterwards, when she stores them in the fridge or freezer, she seals the container and doesn’t have an issue with stickiness. Note: if you have layers of cookies, you can always place pieces of parchment paper between them to keep them from sticking. Hoping this info helps and that you enjoy the cookies…and the Holidays!!
—Team Joy
ok – i didn’t see it mentioned to leave the container open a little for the first couple days. We will do this in the future. Happy Healthy Holidays to you also.
Thanks, Susan! We’ve added a note to the recipe with these details.
—Team Joy
Horrible! Followed directions completely and they came out spongy and did not taste very good at all. . I was sorry I wasted expensive ingredients on a product no one wanted to eat!
Hi Joey,
We’re so sorry to hear you had a bad experience with these cookies. We know it can be frustrating spending time and money on a recipe, and not have it turn out as you’d expected. Joy feels terrible that you were left feeling unhappy and unsatisfied!
If you’re open to trying it again (Joy totally understands if you’re not), we’d love to help figure out what could have gone wrong. Please don’t hesitate to share specific details and we’d be more than happy to assist. Your feedback is invaluable and helps us improve the recipe, so we truly appreciate hearing from you. ❤️
— Olivia
Loved these cookies- super fudgy and delicious. I added some caramel sea salt chips along with with chocolate chips. I will definitely make these again.
Hi Susan, we’re so happy you enjoyed the recipe! And we love your idea of adding caramel sea salt chips—we’re sure they were a hit!
—Team Joy
I was looking for a recipe to use up my leftover pumpkin and found this delicious recipe. Luckily I had a gluten free cake mix I wanted to try as well and made the recipe. Yum!! What a great little treat these are.
We love hearing this, Andrea! So glad the recipe helped you use up your leftover pumpkin AND try out that gluten-free cake mix. Thrilled you’re enjoying the treats—thank you so much for sharing! ❤️
— Olivia
Thank you, Joy! You never disappoint. I love you healthy spin on recipes. These cookies are amazing! I love watching you and the amazing today team.
Hi Carolyn, we’re so glad you love Joy’s recipes and that these cookies were a hit! Thank you for watching Joy on the TODAY show, we so appreciate having you as a fan! Keep an eye out, Joy has more delicious recipes coming up on the show soon 🙂
-Alison
I see the recipe calls for cake mix, if no cake mix, could I use a brownie mix instead?
Hi Pamela! I haven’t tested out this recipe using brownie mix, but I think this swap should work well. One note: brownie mix tends to have a denser texture than cake mix, so your finished cookies may turn out thicker and chewier —but still delicious! If you decide to give it a try, I’d love to hear how it goes… you may have just invented “Brownie Cookies!!”
Thank you so much getting back with me…I really appreciate it.
I will try the brownie mix and let you know how that works
Thanks, Pamela! We can’t wait to hear from you. Hoping for delicious results!
—Donna
My new favorite cookie! So easy to make and they provide the perfect amount of chocolate. I can’t wait to make them again. I may try a different mix in (dried blueberries) but not sure I want to mess with this perfect cookie.
Hi Michele! So glad you love this recipe! What a compliment…your new favorite cookie! If you choose the give some mix-ins a shot, let us know how it turns out! — Eliza (Team Joy)
I love these cookies! They are moist & so chocolatey. Your recipes are always the best❤️
Awww…thank you so much, Kathy! That’s so kind. We’re so happy to hear you love these cookies!— Eliza (Team Joy)
I used Simple Mills almond flour chocolate muffin and cake mix (GF) and it worked great. For the mix ins, I used unsweetened, dried blueberries, raw pecans, and dark chocolate chips. I also added a teaspoon of cinnamon and a half-teaspoon of pumpkin spice. Then I sprinkled Chai finishing sugar on top. (I can’t get enough of spices and wanted to make up for the lack of sweetness in everything else.) They’re not as sweet as some might like, but addicting nonetheless!
Hi Sonya! Thank you so much for your glowing review…and for sharing your version! Sounds like a delicious mix (that we can’t wait to try)! — Eliza (Team Joy)