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Ingredients

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• 1 box spice cake mix (15.25 oz) • 1 can pure pumpkin puree (15 oz, not pumpkin pie filling) • 1 cup semi-sweet chocolate chips (or mini chocolate chips)

Steps

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1. Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. Mix: In a large bowl, combine the spice cake mix and the pumpkin puree. Stir until no dry lumps remain; the batter will be thick and fluffy. 3. Fold: Gently fold in most of the chocolate chips, saving a small handful for the tops. 4. Scoop: Drop rounded spoonfuls or 2-tablespoon portions of dough onto the prepared baking sheet, spacing them a couple of inches apart. Press a few extra chocolate chips onto the top of each scoop. 5. Bake: Bake for 12 to 15 minutes (or up to 18–20 minutes depending on your oven and scoop size) until the edges are set and the tops are slightly springy. 6. Cool: Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

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