If you’ve ever found yourself craving homemade cookies but realized you’re out of flour, this easy Trader Joe’s Pumpkin Spice Pancake Mix Chocolate Chip Cookies recipe is here to save the day! Made with pancake baking mix, these soft, chewy cookies come together in minutes using pantry staples. They’re perfect for after-school snacks, bake sales, holiday cookie trays, or whenever you need a quick homemade dessert.
The pancake mix gives these cookies a wonderfully tender texture while the brown sugar creates rich caramel notes that pair perfectly with melty chocolate chips. No one will ever guess they started with pancake mix!
Made with pancake baking mix, these soft, chewy cookies come together in minutes using pantry staples.
Why You’ll Love This Recipe
- Only a handful of pantry ingredients
- Ready in about 20 minutes
- Soft, chewy centers with lightly crisp edges
- Great way to use leftover pancake mix
- Kid-friendly and fun to bake together
- Easy to customize with your favorite mix-ins
Ingredients
- ½ cup butter, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups Pancake Mix (or your favorite pancake baking mix such as Trader Joe’s Pumpkin Spice Pancake Mix)
- 1 cup semisweet chocolate chips
How It Comes Together
- Preheat your oven to 350°F.
- In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
- Mix in the vanilla extract and egg until well combined.
- Add the pancake mix and mix on low speed just until incorporated.
- Fold in the chocolate chips.
- Drop tablespoon-sized scoops of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 8–10 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Don’t overmix the dough after adding the pancake mix.
- For extra gooey cookies, slightly underbake them by about a minute.
- Use a cookie scoop for evenly sized cookies.
- Let the butter soften naturally for the best texture.
- Sprinkle a tiny pinch of flaky sea salt over warm cookies for an extra bakery-style finish.
Variations
Try mixing in one of these favorites:
- Chopped pecans or walnuts
- Peanut butter chips
- White chocolate chips
- Butterscotch chips
- M&M’s
- Toffee bits
- Dried cranberries
Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place cooled cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
- You can also freeze the unbaked cookie dough for up to 3 months. Scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Perfect for Any Occasion
- These cookies are wonderful for lunch boxes, afternoon coffee breaks, holiday cookie exchanges, road trips, or an easy weeknight dessert.
- Because they use pantry ingredients, they’re also perfect for those last-minute baking cravings.
Trader Joe's Pumpkin Spice Pancake Mix Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups Pancake Mix (or your favorite pancake baking mix such as Trader Joe's Pumpkin Spice Pancake Mix)
- 1 cup semisweet chocolate chips
Instructions
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Preheat oven to 350°F.
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Beat butter and brown sugar until light and fluffy.
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Add vanilla and egg; mix until smooth.
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Stir in the pancake mix until just combined.Fold in chocolate chips.
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Scoop tablespoon-sized portions onto an ungreased baking sheet about 2 inches apart.
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Bake for 8–10 minutes, until edges are golden and centers are set.
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Cool on the baking sheet for 2 minutes before transferring to a wire rack.
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Do not overbake for the softest cookies.
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Freeze baked cookies or cookie dough for easy treats anytime.
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Add nuts or different baking chips to create your own favorite variation.
