3 Ingredient Chocolate Chunk Pumpkin Cake Cookies

These, people:

Are incredible. Inexpensive, easy, delicious, and somewhat health-ified = win, win, win, and win!

Total cost: roughly 4 pounds!

Chop up about 1/3 cup of chocolate

Empty cake mix into a bowl

Dust chocolate with a bit of the cake mix (prevents chunks from sinking to the bottom of the cookies)


Mix together pumpkin and cake mix; add chocolate chunks; drop by rounded tablespoon and bake

(Snack on an apple whilst you wait for the cookies to bake….)

Annnnd 12-14 minutes later:

Egg- and nut- free simple delicious budget-friendly chocolaty happiness!
(They rise quite a bit while baking – a feat difficult to accomplish when baking egg-free)
 3-Ingredient Chocolate Chunk Pumpkin Cake Cookies (E, N, D?, GF?)
(recipe adapted from this one)
Makes 3-4 dozen cookies


1 box Betty Crocker cake mix
15 oz. can pumpkin puree (not pie filling!)
1/3-2/3 cup chopped dark chocolate


  1. Preheat oven to 350*F.  Dust chocolate with a pinch of cake mix to ensure chocolate does not sink to bottom of cookies while baking.  In a bowl combine cake mix and pumpkin until smooth.  Stir in chocolate chunks.
  2. Drop by rounded tablespoon onto a parchment paper lined baking sheet.
  3. Bake for 12-14 minutes.  Cookies will be very soft.
  4. Allow cookies to cool on baking sheet for at least a minute before transferring to wire cooling rack.


– You could use pretty much any cake mix for this! I believe the original recipe uses Spice Cake mix, but I couldn’t find it, and wanted some chocolate, so I used Devil’s Food Cake. Other options could be Carrot Cake mix, white or yellow cake, etc.
– Betty Crocker has GF mixes out there now for a gluten-free treat!
– To make this dairy-free, omit the chocolate chunks (or use dairy-free chocolate), and use a cake mix that doesn’t contain dairy (or make your own from scratch!)
– The reason I didn’t use chocolate chips was 1) they’re more expensive than buying a chocolate bar, and 2) using regular chocolate means it will melt verrrrry nicely – chocolate chips contain stabilizers that prevent this ooey gooey goodness from happening
– Because this recipe is egg-free, you could eat it out of the bowl! (see above)
– The pumpkin in this recipe takes out a lot of the fat by replacing the eggs and oil, and it also adds veggie-goodness and fiber!

Nutrition stats (from SparkPeople’s recipe calculator):

I will try to have this recipe up in my Recipe tab soon, hopefully along with some others.

That’s all for now, folks! 🙂

Or a Cake Cookie!

Like the looks of these cookies? Head on over to this post for a recipe for 2-Ingredient Pumpkin Spice Cake Cookies!


  1. OH MY!!! Definitely saving this recipe…love your photos too. Thanks for sharing.

  2. […] Dessert will probably be another one of those cake cookies […]

  3. […] my essay (and the last of those cake cookies!) is calling to me….better get to […]

  4. […] Sooo I made these cookies. Actually, they’re more like cake cookies. As in, very similar to these….remember them? Only this time I used Spice Cake mix instead of chocolate (and no chocolate […]

  5. […] cake/cupcakes before. I’ve made bread and some 2-ingredient cookies using pumpkin (click here and here for the recipes), but nothing else beside that. For a long time I thought pumpkin-flavored […]

  6. […] post. You all know that I’m a huge fan of minimal ingredient cooking (as in the case of these Chocolate Chunk Pumpkin Cake Cookies, or these Soda Cupcakes) because it’s easy and also pretty […]

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