The Quickest Cookie Recipe Ever and of course Chocolate is Included!
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The king of easy recipes. These cookies will be ready to enjoy in a matter of minutes. I have made these 3-Ingredient Pumpkin Chocolate Chip Cookies drastically more than any other homemade cookies because there are only 3 ingredients, which means they are insanely fast to prepare. I also love the taste of them.
Pantry Cookies - Shelf Stable Ingredients
Pantry Cookies are your version of a cookie that has whatever ingredients you have available in your pantry to add. No running to the grocery store for this recipe. In other words, you may take a basic recipe and add any extra ingredient, like nuts, that are hanging around. Maybe you have some butterscotch chips or coconut flacks to make your own recipe of delicious cookies. My definition of pantry cookies is this recipe because I always have the ingredients for this recipe.
Food Storage Dessert
I’ve found that the best way to store my chocolate chips long term is in a 1 cup size mason jars, with an oxygen absorber, to extend their shelf life. This also makes it easy when you make these homemade pumpkin cookies, since the chocolate chips are pre-measured. I store these 3 ingredients next to each other in my long term food storage room so that I know I have the exact recipe amount of each. These delicious pumpkin cookies are the easiest dessert recipe I have in my long term food storage.
Some other pantry meal recipes you can easily have on hand for emergency use or long term food storage are, Hawaiian Haystacks or Easy Chicken Noodle Soup.
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How to Make 3-Ingredient Pumpkin Chocolate Chip Cookies
1. Place all 3 ingredients in a large bowl; 1 box of spice cake mix, 1-15 oz can of pumpkin puree, and 1 cup chocolate chips.
2. Stir ingredients, by hand, until well incorporated.
3. With a medium cookie scoop, scoop cookie dough onto parchment paper, on a baking sheet. This recipe will make 24 large size cookies.
4. Bake cookies for 18 min at 350°. Transfer the cookies to a cooling rack. Cool completely before storing the cookies. Store the cooled cookies in an airtight container.
What does egg yolk do in cookies?
Eggs effect the texture of cookies. They help a cookie be light and chewy instead of dense or crispy.
I tried adding 2 whole eggs to this recipe and honesty the only difference I noticed was a smoother texture on top. They were still cake-like.
In this image you can see the difference in the texture on top.
In this image you can see what the inside of the cookies with and without eggs. Since they tasted the same to me, I will continue making them without eggs.
How long do cookies last?
These cookies will last for a couple days on the counter. I live in a dessert climate so I don’t know how they will do in a humid climate. Because they have pumpkin they do go bad quicker than other cookies. I recommend storing them in the fridge if they don’t get eaten in two days.
Can you freeze pumpkin chocolate chip cookies?
Yes, you can freeze these cookies after they are baked. Make sure to completely cool the cookies before freezing. I also recommend freezing in an air tight container with a layer of foil between cookies. They can be kept frozen for 2-3 months.
Other Pantry Meals You May Enjoy
3-Ingredient Chocolate Chip Cookies
Ingredients
- 1 box Spice Cake Mix
- 1 cup Chocolate Chips
- 1 15 oz can Pumpkin
Instructions
- Preheat oven to 350°.
- Line cookie sheet with parchment paper or silicone mats.
- Combine all 3 ingredients (spiced cake mix, canned pumpkin puree, and chocolate chips) in a large mixing bowl.
- Stir ingredients, by hand, until well incorporated.
- Using a cookie scoop, place dough balls on the cookie sheet. Bake for 18 minutes.
- Cool the cookies on a wire rack to room temperature before storing the cookies. Store cookies in an airtight container.
Notes
- Rather than cookies, try making these into Pumpkin Chocolate Chip Bars.
- Cream cheese frosting tastes great on top of the cookies.
- Walnuts or Pecans
- Coconut flakes
- Butterscotch chips
- White chocolate chips
