These are the BEST pumpkin cookies for fall, pinky promise! Soft, chewy, loaded with pumpkin spice flavor, and studded with candy corn and chocolate chips… they look like they came straight from a bakery case!
Pin this now to find it later!
And the best part? You only need FIVE ingredients and about 20 minutes! No fancy techniques, no chilling, just mix, scoop, and bake. Perfect for Halloween parties, bake sales, or a random Tuesday when you want a little taste of fall.
Tips for Success
- Use a cookie scoop. It keeps the cookies the same size so they bake evenly (and it makes the dough WAY easier to portion)!
- Mind the candy corn placement. Keep candy corn pieces toward the CENTER of each cookie. If they’re too close to the edge, they can melt onto the pan.
- Don’t overbake. These cookies stay soft and tender, pull them out when the edges are JUST set. They’ll finish setting as they cool.
- Cool before moving. Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. This helps them hold their shape.
- Boost the bakery look. Press a few extra chocolate chips and candy corn pieces on top of each cookie RIGHT after baking. It makes them look fresh from the bakery case.
Ingredients
- 1 box spice cake mix (about 15 oz)
- 1 cup canned pumpkin puree
- ½ cup chocolate chips
- ¾ cup candy corn (reserve a few pieces for topping before baking)
- 1 teaspoon vanilla extract
How to Make It
- Preheat the oven. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the dough. In a large bowl, stir together the spice cake mix, pumpkin puree, and vanilla until smooth.
- Add the mix‑ins. Fold in chocolate chips and most of the candy corn, reserving a FEW pieces for topping!
- Scoop and top. Drop spoonfuls of dough onto prepared baking sheets. Press the reserved candy corn pieces gently into the tops of the cookies for that bakery‑style finish.
- Bake. Bake for 10–12 minutes, until the edges are set but the centers are still soft.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Can these cookies be used for cut‑outs?
Unfortunately, no… This dough is soft and fluffy by design, thanks to the pumpkin puree and cake mix. It’s perfect for drop cookies, but it won’t hold its shape well enough for cut‑out cookies! If you want pumpkin cut‑outs, we’d recommend a sturdier dough made specifically for rolling and cutting.
Can I freeze the dough?
Yes! This cookie dough freezes beautifully. Scoop the dough onto a baking sheet and freeze until solid, then transfer the frozen dough balls to a freezer bag. When you’re READY to bake, place them straight onto a lined baking sheet and bake as directed, just add 1–2 extra minutes to the baking time!
How to Store Pumpkin Cookies
- Room temperature: Store in an airtight container for up to 3 days. Keep a sheet of parchment between layers if stacking so the candy corn doesn’t stick.
- Refrigerator: If you prefer a slightly firmer texture, store in the fridge for up to 5 days. Let them come to room temperature before serving (or enjoy them chilled, they’re delicious both ways)!
- Freezer: Fully baked cookies can be frozen for up to 2 months. Place parchment between layers and store in a freezer-safe bag or container.
See? We told you these 5‑ingredient COOKIES were as easy as they are delicious! They’re the kind of treat that disappears fast, so maybe make a double batch.
5‑Ingredient Pumpkin Candy Corn Chocolate Chip Cookies
Ingredients
- 1 box spice cake mix about 15 oz
- 1 cup canned pumpkin puree
- ½ cup chocolate chips
- ¾ cup candy corn reserve a few pieces for topping before baking
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the dough: In a large bowl, stir together the spice cake mix, pumpkin puree, and vanilla until smooth.
- Add the mix‑ins: Fold in chocolate chips and most of the candy corn, reserving a few for topping.
- Scoop and top: Drop spoonfuls of dough onto prepared baking sheets. Press reserved candy corn pieces gently into the tops of the cookies.
- Bake: Bake for 10–12 minutes, until edges are set but centers are still soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Keep candy corn pieces toward the center of the cookie to prevent melting on the pan
- Store at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze baked cookies for up to 2 months.
If you give them a try, leave a comment, we’d LOVE to hear if you stuck with candy corn or tried another fun mix‑in. And if today isn’t your baking day, save this PIN for later. Oh, and don’t forget to follow Panfetti on Pinterest for more quick and cozy recipes!
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