3 Ingredient Pumpkin Cookie with Chocolate Chips for 24 Servings

Instructions:

1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats to prevent sticking.
2. In a large mixing bowl, combine the dry pumpkin spice cake mix and the canned pumpkin puree. Use a sturdy spatula to fold until no dry streaks remain and the batter is uniform. Gently fold in the chocolate chips.
3. Drop rounded tablespoons of dough (approximately 1.5 tablespoons each) onto the prepared baking sheets, spaced 2 inches apart. Optionally, flatten slightly with a damp spoon.
4. Bake for 13–15 minutes until the tops are set. Remove from the oven and allow the cookies to cool on the pan for at least 5 minutes to set their structure before transferring to a wire rack.