double chip pumpkin cookies

These pumpkin cookies made from cake mix are perfect for fall!

Table of Contents

Fall baking is one of my favorite ways to embrace the coziness of the season, and nothing says autumn quite like the smell of warm pumpkin cookies wafting through the house. These Double Chip Pumpkin Cookies are soft, moist, and loaded with gooey chocolate and sweet butterscotch chips, making them the perfect treat for a cozy night in. They’re so simple to whip up with just a few ingredients, which means more time to enjoy the beautiful fall weather with family!

how to make easy pumpkin cookies

My friend Tiffany originally shared this base recipe several years ago. Since then it has become one of my go-to easy fall desserts to make! I added butterscotch chips to the recipe because they complement the pumpkin and chocolate flavors perfectly. Plus, during the baking process they melt down and create a nice, crystallized sugar on the outside of the cookie. The flavor and the crunch give it a little something extra, but if you’re not a fan of butterscotch you can make them without.

the ingredients

One of the best things about these pumpkin cookies is that they use a boxed spice cake mix as the base, which means less measuring and more flavor. By adding canned pureed pumpkin, you get that rich, moist texture and the quintessential fall flavor. Finally, the combination of chocolate chips and butterscotch chips takes these cookies to the next level, giving them a delightful sweetness and depth that’s hard to resist. Here’s what you’ll need:

  • 1 box of spice cake mix
  • 1 can of pureed pumpkin (15 ounces)
  • 1/2 cup chocolate chips
  • 1/2 cup butterscotch chips

Yes, that’s it! No need for eggs, oil, or butter, which also makes these a little lighter than traditional cookies. And the pureed pumpkin brings all the moisture you’ll need to make these cookies soft and pillowy.

| Read: Chocolate Pumpkin Cookie Recipe |

easy steps to make these pumpkin cookies

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine the spice cake mix and pumpkin puree in a large mixing bowl. Stir until everything is well-blended. The dough will be thick and sticky, which is exactly what you want.
  3. Add in the chocolate chips and butterscotch chips and mix until they’re evenly distributed throughout the dough.
  4. Scoop the dough onto your prepared baking sheet. I like to use a small cookie scoop or a heaping tablespoon to make each cookie uniform in size. These cookies don’t spread much, so if you want a flatter cookie, gently press them down with the back of a spoon.
  5. Bake for 10-14 minutes, or until the edges are set and the tops look slightly dry. Be careful not to overbake, as these cookies are best when they’re soft and moist.
  6. Cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely (if you can wait that long!).

storage tips

If you happen to have any leftovers, these cookies store well in an airtight container at room temperature for up to three days. You can also pop them in the fridge for up to a week, but I’d be surprised if they last that long—they’re seriously addictive!

Double Chip Pumpkin Cookies

These fall-tastic cookies only call for four ingredients!

Course: Dessert
Author: Justine @ Little Dove
Ingredients
  • 1 box spice cake mix
  • 1 15 oz. can pureed pumpkin
  • ½ cup chocolate chips
  • ½ cup butterscotch chips
Instructions
  1. Preheat oven to 350℉ and line a cookie sheet with parchment paper.

  2. Mix all ingredients (do not add the ingredients listed on the box of cake mix), place rounded tablespoons on the cookie sheet, bake 10-14 minutes.

  3. Remove cookies from sheet and allow to cool on wire rack.

 What pumpkin goodies have you been baking up lately?

Find more easy pumpkin recipes on Pinterest!

15 Responses to double chip pumpkin cookies

  1. Sandra Litcher October 12, 2015 at 3:57 pm #

    I have made these before as a muffin without the butterscotch chips. I am totally making this recipe this week!

  2. Anonymous October 13, 2015 at 12:41 am #

    These look delicious! Love butterscotch chips. Probably too much.

  3. Shann Soiney October 13, 2015 at 2:37 am #

    Yum .These sounds really good. Going to have to go get soome canned pumpkin .

  4. Ashleigh Wright October 13, 2015 at 4:03 am #

    These look so good, best recipe I've seen in a while! I will be making these for sure! Thank you for sharing, Justine!

  5. Natalie Busch October 14, 2015 at 1:12 am #

    You had me at double chip! Mmmmm.

  6. Emilie from BurkeDoes October 19, 2015 at 2:54 pm #

    These look so delicious!

  7. Justine Y @ Little Dove Creations October 21, 2015 at 6:33 am #

    I've done that before as well, but I like making them as cookies better because I hate cleaning out the muffin pan afterwards. 🙂

  8. Justine Y @ Little Dove Creations October 21, 2015 at 6:33 am #

    I just bought more the other day. 🙂

  9. Justine Y @ Little Dove Creations October 21, 2015 at 6:34 am #

    Thanks Ashleigh!

  10. Justine Y @ Little Dove Creations October 21, 2015 at 6:34 am #

    I made them for years with just the chocolate chips, but I definitely love them more with both kinds! 🙂

  11. Justine Y @ Little Dove Creations October 21, 2015 at 6:34 am #

    Thank you Emilie!

  12. Justine Y @ Little Dove Creations October 21, 2015 at 6:35 am #

    Haha, no such thing! 🙂

  13. Arianne Plehandzic January 25, 2016 at 3:04 pm #

    Love this! Seasonal and yummy!!~*

  14. Justine Y @ Little Dove Creations February 12, 2016 at 5:46 pm #

    Thank you so much!

Trackbacks/Pingbacks

  1. chocolate pumpkin cookies to welcome Fall - Little Dove Blog - September 11, 2019

    […] festive for the season. I decided to make these chocolate pumpkin cookies as a variation on my double chip pumpkin cookies and they are definitely a new family […]

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