Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine cake mix, pumpkin, vegetable oil, and chocolate chips with either a stand mixer or a a hand mixer in a large bowl.
1 box spice cake mix, 15 oz can pure pumpkin, 1/2 cup vegetable oil, 3/4 cup mini chocolate chips
Scoop the pumpkin cookie dough onto the parchment paper lined baking sheet using a medium cookie scoop (2 TBS scoop) about two inches apart.
Bake at 350 degrees for 10 to 12 minutes or until the tops just begin to crack.
Remove them from the oven and let them cool on the baking sheet for two minutes then carefully transfer to a wire cooling rack to cool completely.
Enjoy after completely cooled!
Notes
Store the cookies in an airtight container for up to three days although they likely won’t last that long!Start checking the cookies after they’ve been in the oven for nine minutes and take them out as soon as the tops start to slightly crack.
Ingredient Notes
Spice cake mix – if you can’t find spice cake mix, you can also use yellow cake mix but if you do, add 1 teaspoon of pumpkin pie spice to the mixture to get that good pumpkin flavor!
Pumpkin – make sure to use pure pumpkin (also called pumpkin puree), not pumpkin pie filling. You want that for these pumpkin blondies but not these cookies!
Mini chocolate chips – these are best with mini chocolate chips but if you don’t have any, you can also use regular chocolate chips as well, they just won’t have quite the same pockets of chocolate as you do with the mini ones.