3 Ingredient Pumpkin Chocolate Chip Cookies

Easy as 1,2,3, these delicious pumpkin spiced chocolate chip cookies are super quick and tasty! When you only have three ingredients it can’t get much easier than that, but you won’t sacrifice on flavor!

We love serving these up in a pinch when I need a quick dessert that doesn’t take all day to put together and is a crowd favorite. Try these other quick 3 ingredient sweets. Easy 3 ingredient Peanut Butter Cookies and 3 ingredient Brownies.

Pumpkin Chocolate Chip Cookies

I almost feel like I’m cheating when I use this recipe, it’s so good and so quick and uncomplicated. Friends and family will love these and they’ll think you worked really hard to make them. Shhhhh! Don’t tell them just how easy these amazing cookies really are. The cake mix helps give the cookie a nice soft cake like texture that’s sure to please everyone. Pumpkin adds the moisture, and chocolate, well everything is just better with chocolate.

I love to use this recipe for when I’m short on time but need a dessert that is still going to wow! It’s got all the fall flavors everyone loves and all the simple-ness you’ll appreciate. I’d buy some cake mix to stock up, you’ll be making these a lot!

What you need for 3 Ingredient Cookies:

3 is all you need!

• Spice Cake Mix– Using a spice mix adds the spice you need without the hassle
• Canned Pumpkin– Make sure it’s not pumpkin pie filling
• Chocolate Chips- Chocolate is must in pumpkin cookies

Baking Pumpkin Cookies:

Making the cookies is as simple as the ingredients!

1. Prep– Line a baking sheet with parchment paper and preheat oven to 350 degrees.
2. Mix– In a medium bowl mix the cake mix (just the powder) and pumpkin  together till there are no more lumps. Stir in the Chocolate Chips.
3. Bake– Drop by rounded tablespoons 2 inches apart on cookie sheet. Bake for 13-15 minutes till a toothpick inserted comes out clean. Cool for 5 min on sheet pan before transferring to a rack to cool completely.

Tips and Variations:

Rich sweet chocolate is surrounded by soft tender spiced pumpkin baked to cookie perfection! Our secret ingredient that makes these so amazing and quick is that you use a cake mix!

• ADD INS– Substitute the Semi sweet chocolate chips for mini chocolate chips, milk or dark chocolate chips. Add in raisins, or nuts or oats for extra texture (about 1/2 cup).
• Cake Mix- Can’t find a spice cake mix you can use a white, yellow or vanilla cake mix. Add in 2 teaspoons of pumpkin spice to add in that classic taste.
• Lumps- It can be hard to get the lumps out of the cake mix. Sift the cake mix before adding in the pumpkin to get rid of clumps.
• Egg- If you find your cookies are too dense you can add an egg to make it a bit lighter. It won’t be 3 ingredients anymore though. 🙂
• Bake– Do not undercook these cookies, as they cool they will become gummy, make sure the edges start to brown and a toothpick comes out clean.

Storing Chocolate Chip Pumpkin Cookies:

• Storage-These cookies will keep best lightly covered. If you store in an airtight container they will become sticky. Lightly cover and keep on your counter for up to 4 days. You can store them in the refrigerator to extend that time up to 8 days.
• Freeze– Completely cool the cookies and store in a freezer safe container or bag for up to 3 months. Thaw on the counter.

More Quick Cake Mix Recipes:

Using a cake mix in your cooking is quick way to add flavor and cut down on prep.

• Honeybun Cake
• Apple Dump Cake
• Neiman Marcus Bars
• Strawberry Brownies
• Banana Cream Pudding Cake Mix Cookies

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3 Ingredient Pumpkin Chocolate Chip Cookies

These cookies are too delicious and easy not to make!  When I discovered this recipe, it was a 2 ingredient cookie recipe.

Course Dessert, Snack

Cuisine American

Keyword chocolate chip pumpkin cookies, pumpkin chocolate chip cookies, pumpkin cookies

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12 cookies

Calories 264kcal

Author Alyssa Rivers

Ingredients

• 1 15 ounce can pumpkin
• 1 box Spice Cake Mix powder
• 1 cup chocolate chips

Instructions

• Preheat oven to 350°
• Line baking sheet with parchment paper
• Mix your pumpkin and cake mix together (unprepared, powder only) in a medium bowl until there are no more lumps.  Fold in the chocolate chips.
• Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.
• Bake for 13-15 minutes, until edges start to golden.
• Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.
• Frost if desired.

Notes

Updated on September 26, 2020

Originally Posted on November 4, 2012

Nutrition

Calories: 264kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 293mg | Potassium: 147mg | Fiber: 1g | Sugar: 29g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

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Chicken Parmesan

Sharing our best Chicken Parmesan recipe with you today with tender, juicy chicken that’s full of flavor – a dinner everyone will love!

If you love Chicken, try the awesome Chicken Katsu, Honey Butter Baked Chicken, Baked Caprese Chicken and Chicken Shawarma

Easy Chicken Parmesan

Chicken Parmesan is the best kind of pub grub and it is incredibly easy to make at home. Juicy chicken, baked with a simple pasta sauce and cheese straight from the oven is really the best kind of meal. My 15 month old loves this meal with a side of spaghetti and can devour this without looking up from her plate. So kid approved and adult approved because when we are sitting on the table, we don’t look up either.

I’m showing you how to make this family dinner recipe easily at home, and how to pack in layers and layers of flavour in it!

Marinate the Chicken

To get the schnitzel right, we first slice each chicken breast in half. And then marinate them with some salt and Italian seasoning. Just 15 minutes helps infuse the breasts with flavour, and keeps them tender. Do this first while you prep everything else.

Breading the Chicken

While the chicken is marinating, get your breading station ready. You’ll need flour, eggs, seasoning, breadcrumbs (I prefer panko for extra crispiness) and parmesan. The chicken is dusted with flour first, then dipped into the egg mixture which is seasoned with garlic powder and finally coated with the parmesan – panko mix. Place the breaded chicken on a wire rack till you are ready to fry.

Frying the Chicken

You only need to fry the breaded chicken for 5 minutes, which is 2.5 minutes on each side. The chicken breast will not cook through completely which is okay because it’ll finish cooking in the oven. You only need to fry it for long enough to get that crispy golden brown crumb.

Sauce, Cheese and Bake:

You can easily use store bought pasta sauce for this recipe. Or you can try out simple marinara sauce. You are looking for a thick consistency. Anything too watery and it’ll make the crumb extremely soggy while baking. The chicken goes into the oven for 15 minutes which is just enough time for it to cook through and for the cheese to melt. Make sure you have everything laid out because this tastes best when it comes straight out of the oven with that crispy crumb and melted cheese!

Serving Suggestions:

We love serving Chicken Parmesan with spaghetti tossed in a little olive oil and reserved pasta sauce. But you can also serve it with a side of lightly dressed salad greens, steamed or roasted broccoli, cheesy garlic bread or even mashed potatoes. This has so much flavour that you really don’t need much. Chicken Parmesan is one of the best kind of comfort foods – it looks delicious and tastes absolutely amazing when you serve it on the table!

More Parmesan Recipes:

• Crispy Parmesan Fried Zucchini
• Chicken Parmesan Casserole
• Garlic Parmesan Chicken Tenders
• Creamy Lemon Parmesan Chicken
• Baked Parmesan Garlic Chicken

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Chicken Parmesan

Our best recipe for chicken parmesan with crispy fried chicken. The kind of meal your entire family will love!

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword baked parmesan chicken, chicken parmesan, parmesan chicken

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Calories 642kcal

Author Richa Gupta

Ingredients

Chicken Marinade

• 2 Chicken Breasts
• 3/4 tsp Salt
• 3/4 tsp Italian Seasoning Mix

For the Breading

• 1/4 cup All Purpose Flour
• 2 Eggs
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1 cup Panko Breadcrumbs
• 1/2 cup grated Parmesan

Other Ingredients

• 1 1/2 cups Vegetable or Canola Oil for frying
• 1 cup Pasta Sauce (or Marinara)
• 1 cup shredded Mozzarella
• 1/2 cup grated Parmesan
• 2 tbsp Olive Oil

Instructions

Marinate Chicken

• Slice each chicken breast in half lengthwise and marinate with salt and italian seasoning mix. Set aside for 15 minutes.
• Preheat oven to 350F

Breading Chicken

• Create a breading station by placing flour on a plate. In a deep dish, whisk together egg, salt and garlic powder. Mix panko breadcrumbs and parmesan in another plate.
• Dust the chicken with flour, then dip it well into the egg mixture, shake off excess egg and then crumb it with breadcrumbs. Place the breaded chicken on a wire rack. Repeat with the remaining chicken.

Frying Chicken

• Heat oil on medium high heat in a skillet to 350F. Place 2 chicken breasts (if they fit) gently in the oil and fry on each side for 2.5 minutes. Remove and place on a wire rack.

Bake

• Place the fried chicken on a baking tray. Spread sauce on top of each piece of chicken and then top with a mount of grated mozzarella. Sprinkle parmesan and drizzle with a little olive oil. Bake for 15 minutes in the preheated oven.
• Serve with your favorite side from the options above!

Nutrition

Calories: 642kcal | Carbohydrates: 22g | Protein: 46g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 198mg | Sodium: 1878mg | Potassium: 733mg | Fiber: 2g | Sugar: 4g | Vitamin A: 823IU | Vitamin C: 6mg | Calcium: 478mg | Iron: 3mg

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Perfect Pumpkin Muffins

Soft, fluffy, moist, spicy Perfect Pumpkin Muffins bring the flavors of fall to your table. These are wonderfully light and flavorful and super easy. It’s a great way to usher in the Pumpkin baking season.

These are perfect for an afternoon snack or for breakfast paired with Sausage Avocado Burritos or Southwest Baked Ham, Eggs and Potato Hash. 

 

Pumpkin Muffins Recipe

It is finally that time of year and we can officially call it Fall. These perfect muffins are the best way to get the baking season off to a perfect start. They’re not too crazy, not too dull, just the ideal spiced warm aroma and tender flavor that says it’s time!

I love packing these in lunches, or setting them out for snacks or having a batch coming out of the oven in time for breakfast. They are just that good. Slathered with maple butter, or cream cheese or eaten straight from the tin, they will be perfect.

Muffin Ingredients:

Simple ingredients but amazing results.

• Flour– All purpose, or unbleached bread flour
• Baking Soda– Raising agent
• Cinnamon, Nutmeg, Ginger, Cloves– The best spices for pumpkin
• Salt– Balances the sweet
• Sugar– White Sugar
• Brown Sugar– Adds color and rich flavor
• Eggs-Large or extra large eggs.
• Pumpkin– do not used pie filling but canned pumpkin
• Oil & Milk- Adds delicate moisture

Bake the Most Perfect Muffins:

A few steps and you’ll have the perfect muffins.

1. Dry- In a medium bowl mix the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt and whisk together.
2. Wet– In another medium bowl beat the sugars, eggs, pumpkin, oil and milk till thoroughly combined.
3. Mix– Combine the dry and wet ingredients and fold till combined.
4. Bake– Fill the muffin tin lined with liners till almost full.  Bake for 20-22 for 375 degrees.

Variations for Easy Pumpkin Muffins:

This is a terrific base for pillowy soft scrumptious muffins, so it’s very versatile.

• ADD INS- Add chocolate chips, raisins, cranberries, walnuts, pecans, pumpkin seeds, oats, shredded coconut, chopped fruit, or even crystallized ginger.
• Spread– Spread these muffins with peanut butter, almond butter or even pecan butter for extra protein packed snack.
• Toppings- These can be topped with a streusel crumb topping, cream cheese frosting, or a simple maple icing drizzle. You can really get creative.
• Substitutions- Change out the Vegetable oil for coconut oil. Use Whole wheat pastry flour instead of white.

Storing Homemade Muffin:

• Keep in an air tight container or loosely tied bag. The moisture in these muffins can make them “sweat” and turn sticky and not last as long. They will keep up to 3 days at room temperature, 5 days in the refrigerator or up to 3 months in the freezer

 

More Delicious Muffin Recipes:

• Lemon Poppyseed Muffins
• Blueberry Oatmeal Muffins
• Apple Crumb Muffins
• Banana Bread Streusel Muffins
• Coffee Cake Muffins

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Perfect Pumpkin Muffins

Soft, fluffy, moist, spicy Perfect Pumpkin Muffins bring the flavors of fall to your table. These are wonderfully light and flavorful and super easy. It's a great way to usher in the Pumpkin baking season.

Course Breakfast, Snack

Cuisine American

Keyword pumpkin muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 Muffins

Calories 270kcal

Author Alyssa Rivers

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 15 ounce can pumpkin
• 1/2 cup vegetable oil
• 1/4 cup milk

Instructions

• Preheat oven to 375 degrees. Line a 12 muffin tin with liners. In a medium sized bowl add the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In another medium sized bowl beat together the sugars, eggs, pumpkin, vegetable oil, and milk. Add the dry ingredients to the wet ingredients and beat until combined.
• Using a large cookie scoop, fill the muffin liner with the batter until it is almost full. Bake for 20-22 minutes or until toothpick comes clean.

Nutrition

Calories: 270kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 205mg | Potassium: 53mg | Fiber: 1g | Sugar: 26g | Vitamin A: 60IU | Calcium: 24mg | Iron: 1mg

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Baked Chicken Spaghetti

Baked chicken spaghetti is an easy dinner casserole to feed a family. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce. 

Try these other tasty sharable baked dinner recipes to make during the week, like this Tuna Noodle Casserole, Chicken Parmesan Casserole or Classic Baked Spaghetti.

Baked Chicken Spaghetti

Making a big tray of spaghetti is the ultimate comfort food to feed your family. Elevate the flavor of a simple marinara sauce with fresh ingredients and a touch of cream. To make this a more satisfying entree, I add in big pieces of chicken for extra protein. Top with melted cheese. This casserole is our family’s favorite Italian meal when I’m not making this irresistible baked ziti. 

How to Make Baked Chicken Spaghetti

1. Boil the dried spaghetti noodles in salted water until al dente.
2. Rinse the pasta with cold water and then drain.
3. In a large pan, saute onions, garlic, and Italian seasonings in olive oil.
4. Stir in the marinara sauce and cook until hot.
5. Turn off the heat and stir in the heavy cream.
6. Toss the spaghetti and shredded chicken with the sauce.
7. Add the pasta to a casserole dish and top with mozzarella and parmesan cheese. 
8. Cover and bake until the cheese is melted, about 15 to 20 minutes. 
9. Garnish with parsley and serve the baked chicken spaghetti while hot. 

Make A Creamy Marinara Sauce

To make this dish quick and easy, you can use store-bought marinara sauce as the base. I like to saute freshly chopped onions and garlic to add depth to the canned sauce. Some dried Italian seasonings add a pop of herbaceous notes. 

Make sure to turn off the heat when adding in the dairy. This process will prevent the cream from curdling. The fat from the cream adds a luscious texture to the sauce. You can double the recipe if you like extra saucy noodles. 

Chicken Options

Use any type of cooked chicken to the dish. Sauteed, grilled, or baked chicken breasts work well. If I have leftover rotisserie chicken, it’s perfect for shredding and adding into the pasta. You will need at least 2 cups of chicken, but add 3 cups for more protein per serving.

Baking The Pasta Casserole

To add a cheesy crust to the pasta, I use shredded mozzarella and parmesan cheese. These cheeses give a melty texture and a lovely aged, nutty flavor from the parmesan. I cover the casserole dish and bake at 375 degrees. This temperature helps to melt the topping and heat the pasta without it drying out. If you like the cheese browned, broil it for a few minutes right before serving. 

Other Spaghetti Add-Ins:

To make the sauce spicy, stir in some red pepper flakes. Mix in some freshly chopped basil, oregano, or parsley for a more potent herbal taste. If you want to put some vegetables into the dish, stir in some chopped and sauteed red bell pepper, spinach, or zucchini. 

For More Pasta Inspired Recipes, Try These!

• Chicken Enchilada Pasta
• Easy Pasta Carbonara
• Turkey Bolognese with Spaghetti Squash
• One Pot Cajun Chicken Alfredo Pasta
• Asiago Garlic Alfredo Pasta

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Baked Chicken Spaghetti

Baked chicken spaghetti is an easy dinner casserole. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword baked chicken spaghetti, chicken spaghetti, chicken spaghetti baked

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Calories 457kcal

Author Jessica Gavin

Ingredients

• 4 quarts of water
• 1 tablespoon kosher salt for seasoning pasta
• 1 pound spaghetti
• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onion
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasonings
• 2 cups marinara sauce store-bought or homemade
• ½ cup heavy cream
• 2 cups shredded chicken cooked
• 1 1/2 cups shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• 1 tablespoon chopped parsley

Instructions

• Set the oven rack to the middle position—Preheat the oven to 375°F (190ºC).
• In a large pot, bring water to a boil. Add the salt, stir to dissolve. Add in the spaghetti, cook according to package directions until al dente, about 10 minutes. Drain the noodles in a colander, and rinse with cool water for about 30 seconds to stop the cooking.
• Heat olive oil in a large skillet or dutch oven over medium-low heat. Add the onion, garlic, and 1 teaspoon Italian seasonings, sauté until onions are translucent, about 3 minutes.
• Add the marinara sauce, stir to combine. Cook until the sauce is hot, about 2 to 3 minutes. Turn off the heat and stir in the heavy cream. Season the sauce with more salt and pepper to taste.
• Add the drained spaghetti to the sauce, stir to combine. Add the shredded chicken and mix. Transfer the pasta to a 13x9-inch baking dish.
• Sprinkle the pasta with the shredded mozzarella and parmesan.
• Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more browned surface, remove the foil, and broil the casserole until lightly browned, about 2 to 5 minutes.
• Garnish with chopped parsley, and serve immediately.

Nutrition

Calories: 457kcal | Carbohydrates: 48g | Protein: 24g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 1461mg | Potassium: 450mg | Fiber: 3g | Sugar: 4g | Vitamin A: 731IU | Vitamin C: 6mg | Calcium: 221mg | Iron: 2mg

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