Pumpkin White Chocolate Chip Cookies
Soft, spiced, and packed with creamy white chocolate chips, these Pumpkin White Chocolate Chip Cookies are an easy fall treat made with just 5 ingredients. Spice cake mix keeps the recipe simple, and there’s no chilling required!
Ingredients
- 15.25 oz boxed spice cake mix
- 1 cup pumpkin puree
- 1 large egg
- ½ cup vegetable oil
- ⅔ cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, use a hand mixer to combine cake mix, pumpkin puree, egg, and oil until a thick cookie dough forms.
- Fold in white chocolate chips.
- Use a cookie scoop or two spoons to measure out 2 tablespoon portions of cookie dough; place 2" apart on a lined cookie sheet.
- Bake cookies for 13-15 minutes, until edges start to brown.
- Allow cookies to cool on the baking sheet for 15-20 minutes before transferring to a cooling rack.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Measure the pumpkin carefully and level it off. Too much can make the dough extra wet and soft.
- No chilling needed – scoop the dough as soon as it’s mixed and bake right away.
- Cake mix box sizes can vary by brand, so check the recipe ingredients for the size I used.
- Use a neutral-flavored vegetable oil so it doesn’t compete with the pumpkin spice flavor.
- Keep your dough scoops about the same size so the cookies bake evenly.
- The cookies are ready when the edges are just starting to brown. The centers will still look soft and will firm up as they cool.
- Swap the white chocolate chips for semisweet chips, cinnamon chips, chopped nuts, or a combo.
Nutrition Facts
Calories: 152kcalCarbohydrates: 17gProtein: 1gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 126mgPotassium: 99mgFiber: 1gSugar: 12gVitamin A: 1601IUVitamin C: 0.5mgCalcium: 31mgIron: 1mg
