These are the best pumpkin cookies! Every time I bring these soft, fluffy, chocolatey cookies to an event, people rave about them and want the recipe. They are super simple and made with a cake mix, no eggs, and just handful of other ingredients. This recipe is very quick and easy and a snap to make gluten free.

The first time I ran into a version of this recipe was when I went to visit my sister when she lived in New York City. She lived in a tiny apartment on Wall Street, just a block or so from the New York Stock Exchange. I remember her roommates making pumpkin cookies in their teeny tiny dark kitchen (there was only one window in the whole apartment and it was in one of the bedrooms). But no matter the size of the kitchen, these beauties made their mark on me. I’ve made these cookies ever since, but have finally tweaked the recipe to be just what I love in a pumpkin cookie. It’s a very simple recipe. Are you ready?!!

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Pumpkin Chocolate Chip Cookies

Ingredients:

1 yellow cake mix (Just the mix, don’t add the other ingredients on the box. I use Duncan Hines)

1 (15 oz) can pumpkin

1 tsp cinnamon

1/2 tsp orange zest (Secret ingredient! I love the bright flavor it adds!)

1/4 tsp cloves

1/4 tsp ground ginger

1/4 tsp nutmeg

1 1/2 cups chocolate chips

Directions:

Stir together dry ingredients. Mix in pumpkin, then stir in chocolate chips.
Preheat oven to 375 F degrees. Place a piece of parchment paper on a cookie sheet. Spoon cookie dough into balls and line on cookie sheet. Bake 10-13 minutes in the oven.

Enjoy the fall magic these cookies bring to your palate!!