Ingredients
Cookie Base:
- 1 box (425g / 15 oz) spice cake mix (see FAQ for GF)
- 210 g (1 cup) canned pure pumpkin (not pie filling!)
- 80 ml (⅓ cup) vegetable oil or melted coconut oil
- 1 large egg *(or 3 tbsp applesauce for egg-free)*
Mix-Ins:
- 170 g (1 cup) semi-sweet chocolate chips
- Optional: 65 g (½ cup) chopped pecans or walnuts
Spice Boost (Optional):
- ½ tsp cinnamon
- ¼ tsp ground ginger
Instructions
1. Preheat & Prep:
Preheat oven to 175°C (350°F). Line 2 baking sheets with parchment paper.
2. Make Dough:
In a large bowl, whisk pumpkin, oil, and egg until smooth. Fold in cake mix + extra spices (if using) until just combined. Don’t overmix!
3. Add Chocolate:
Gently stir in chocolate chips (and nuts). Dough will be thick but sticky.
4. Scoop & Bake:
Drop 1.5 tbsp scoops 5 cm (2″) apart. Bake 12–14 mins until edges are set (centers look soft).
5. Cool & Serve:
Let cool 5 mins on sheet, then transfer to rack. Cookies firm up as they cool
Extra Tips
- Gluten-Free: Use GF spice cake mix + 1 tsp xanthan gum
- Extra Soft: Underbake by 1 min; store with slice of bread
- Cakey vs. Chewy:
- Cakey: Use ¾ cup pumpkin
- Chewy: Add 2 tbsp brown sugar to dough
- Flavor Twists:
- Swap chocolate for white chocolate + dried cranberries
- Add 1 tsp orange zest
- Mini Cookies: Bake 1-tbsp scoops for 8–10 mins
FAQ's
Q: Why are my cookies flat?
Overmixing develops gluten. Stir until just combined – lumps are okay!
Q: Can I use pumpkin pie filling?
No! It has added sugar/spices. Pure pumpkin (100%) ensures perfect texture.
Q: How to make these vegan?
Use applesauce instead of egg + dairy-free chocolate chips. Check cake mix for dairy.
Q: Storage tips?
Room Temp: Airtight container 5 days (add parchment between layers)
Freeze: Dough balls or baked cookies 3 months. Thaw dough 10 mins before baking.
Q: Best cake mix brand?
Betty Crocker or Duncan Hines work best. Avoid “extra moist” mixes (too much oil).
