I shared this easy pumpkin cookie recipe last year and it has been the most shared and baked cookie recipe from all of you! So many of you love it! Probably because it is easy to make and it really isn’t that bad for you. The majority of the cookie is a vegetable so that’s a huge win! My 10 and 7 year old girls actually make these cookies in our house. Happy to pass the torch onto them. Finn, who is two is almost there. We make these pumpkin cookies so many different ways. I thought I would share the variations with you! And yes, you can make them gluten- free for those with allergies!
Three Ingredient Pumpkin Cookies- Four Ways
My mom used to make these cookies growing up. I am not sure where the recipe came from- I think maybe weight watchers actually. I remember her saying they are “2 point cookies”. So there you go. They are low-calorie, win! And you can make use a gluten-free cake mix too. They taste basically the same. Also I heard some in other areas can’t find canned pumpkin. So I tried it with canned sweet potato and it tasted just as great.
Print the free printable HERE
Print the free printable HERE
I printed the recipe and ripped the edges, then put in this frame!
Carrot Walnut Pumpkin Chocolate Chip Cookies- (Five Ingredients!)
*These were mine and Kevin’s favorite!
- Ingredients
- 1 Box Carrot Cake Mix
- 1 15 oz. Can of Pumpkin Purée
- 1 cup Chocolate Chips
- 1 cup shredded carrots
- 1/2 cup walnuts
- Mix everything all together until well blended
- Use a cookie scoop to place scoops onto a greased cookie sheet (about 2 tablespoons each)
- Bake at 375 for 12 minutes
- *You do not make the cake mix, just use the dry mix
- *Also I let the cookies sit out over night THEN I put in a Tupperware or glass container. Otherwise they get kind of mushy. You can even store in the fridge to avoid them getting mushy.
Butterscotch Pumpkin Cookies-
- 1 Box Spice Cake Mix
- 1 15 oz. Can of Pumpkin Purée
- 1 cup Butterscotch Chocolate Chips
- Mix everything all together until well blended
- Use a cookie scoop to place scoops onto a greased cookie sheet (about 2 tablespoons each)
- Bake at 375 for 12 minutes
- *You do not make the cake mix, just use the dry mix
- *Also I let the cookies sit out over night THEN I put in a Tupperware or glass container. Otherwise they get kind of mushy. You can even store in the fridge to avoid them getting mushy.
Sweet Potato Spice Cookies- Gluten Free
- 1 Box White Cake Mix
- 1 15 oz. Can of Sweet Potato Purée
- 1 cup White Chocolate Chips
- 2 tablespoons Pumpkin Spice Seasoning
- Mix everything all together until well blended
- Use a cookie scoop to place scoops onto a greased cookie sheet (about 2 tablespoons each)
- Bake at 375 for 12 minutes
- *Gluten Free Cake Mix works perfect
- *You can use canned pumpkin instead of pumpkin
- *You do not make the cake mix, just use the dry mix
- *Also I let the cookies sit out over night THEN I put in a Tupperware or glass container. Otherwise they get kind of mushy. You can even store in the fridge to avoid them getting mushy.
- *You can sub the spice cake mix with carrot mix too or even chocolate cake mix
Whoopie Pie Chocolate Pumpkin Cookies-
- 1 Box Chocolate Cake Mix
- 1 15 oz. Can of Pumpkin Purée
- 1 cup Chocolate Chips
- 1 can of Frosting
- Mix everything all together until well blended
- Use a cookie scoop to place scoops onto a greased cookie sheet (about 2 tablespoons each)
- Bake at 375 for 12 minutes
- Smash cookies down with a cup right after the come out of the oven
- Allow cookies to cool then frost the bottom of one cookie and put one on top to create a sandwich
- Dip edges of frosting in sprinkles for fun!
- *You do not make the cake mix, just use the dry mix
- *Also I let the cookies sit out over night THEN I put in a Tupperware or glass container. Otherwise they get kind of mushy. You can even store in the fridge to avoid them getting mushy.
- *You can sub the spice cake mix with carrot mix too or even chocolate cake mix
A couple of tips for making these pumpkin cookies. Make them small. I use THIS scoop (the smallest one) that is maybe two tablespoons. If they get too big the next day they get really sticky. I always bake the cookies at 375 degrees for 12 minutes. Then I let them cool on a baking rack over night. Kind-of let them air dry. If you put them in a container too soon they get mushy.
Best part is they are so fun to make with kids- super easy and fast to make. I have seen others do a glaze over the top of the cookies or frosting! What is your favorite way to make these pumpkin cookies?
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Kerri says
Do you have a favorite brand of cake mix that you use? I’ve looked at regular ones but was hoping maybe you knew of a good healthier one?
Thanks!
[email protected] says
I loved an organic one I found at my local grocery store- I forgot the name. But it only came in white or chocolate so I just added pumpkin spice to them.
HimalayansaltValley says
All of these cookies look super delicious. Thanks for the recipes.
Harmony says
I’m making the whoopee pie chocolate ones for a fall party this Saturday. Im hoping the kids love them , thanks for sharing this, I love simple, easy recipes involving pumpkin :-).
-Harmony
[email protected] says
Oh yay!! I think they will love them!!
Andrea Utt says
Hi :). What do you line your cookie sheet with? Thanks so much for the recipes !!
[email protected] says
I use parchment paper!