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Pumpkin Candy Corn Chocolate Chip Cookies

5‑Ingredient Pumpkin Candy Corn Chocolate Chip Cookies

These 5‑ingredient pumpkin candy corn chocolate chip cookies are soft, chewy, and full of fall flavor! Made with pumpkin puree, spice cake mix, chocolate chips, and candy corn, they come together in minutes for a festive Halloween or autumn treat.
Print Recipe
PREP: 10 minutes
COOK: 12 minutes
TOTAL: 22 minutes
Servings: 24 Cookies
Course: Dessert
Cuisine: Cookies, Fall Baking

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
 

  1. Preheat the oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix the dough: In a large bowl, stir together the spice cake mix, pumpkin puree, and vanilla until smooth.
  3. Add the mix‑ins: Fold in chocolate chips and most of the candy corn, reserving a few for topping.
  4. Scoop and top: Drop spoonfuls of dough onto prepared baking sheets. Press reserved candy corn pieces gently into the tops of the cookies.
  5. Bake: Bake for 10–12 minutes, until edges are set but centers are still soft.
  6. 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.
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