Easy and Soft Pumpkin Chocolate Chip Cookies

1. Set your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, add the yellow cake mix, pumpkin purée, pumpkin spice, and cinnamon (if using). Stir until everything is fully combined and smooth.
3. Fold in the chocolate chips (reserve some for the top of the cookies), making sure they’re evenly distributed throughout the dough.
4. Scoop about ¼ cup of dough for each cookie (a large ice cream scoop works perfectly). Place them on the baking sheet, leaving at least 3 inches between each cookie. Press a few extra chocolate chips onto the tops of each cookie.
5. Bake for 13-16 minutes, depending on the size of your cookies, until the tops are set but the centers are still slightly soft.
6. Let cookies cool on the baking sheet for 5–7 minutes before moving to a wire rack. Serve warm for gooey chocolate chips, or let them cool for soft, chewy perfection.