3 Ingredient Pumpkin Cookie with Chocolate Chips in 22 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
2. In a large mixing bowl, combine the dry spice cake mix and the canned pumpkin puree. Use a silicone spatula to fold the ingredients together until no dry flour streaks remain.
3. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the thick, sticky dough.
4. Using a 1.5 tablespoon cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Gently press the tops down with a damp finger if a flatter cookie is desired.
5. Bake for 10–13 minutes until the edges are set and the tops are no longer wet. Allow to cool on the baking sheet to firm up before serving.