Preheat the oven to 350 F, and line your baking sheets with parchment paper.
Sift the cake mix into a large bowl.
Add the can of pumpkin puree, and stir well until the cake mix is moistened and there are no small flour lumps left in the dough.
Add the chocolate chips and stir them in as well, reserving a handful of chips.
Scoop the dough by generous tablespoons out onto the baking sheets, leaving a few inches in between. Press 2-3 reserved chocolate chips on top of each cookie dough ball.
Bake the cookies at 350 F for 13-16 minutes, until they’re puffed and the center has lost the raw shine and just started to show cracks. They won’t darken much so don’t look to the color as an indicator of when they are done.
Cool completely on a wire rack, then serve!
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