Ingredients:

  • 432 g spice cake mix
  • 425 g pumpkin puree
  • 170 g semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine 432 g spice cake mix and 425 g pumpkin puree.
  3. Stir with a spatula until the mixture is completely homogenous and no streaks of dry flour remain.
  4. Gently fold in 170 g semi-sweet chocolate chips until evenly distributed.
  5. Using a cookie scoop, drop rounded mounds of dough (approximately 2 tablespoons each) onto the prepared baking sheet.
  6. Use the back of a spoon or your palm to slightly flatten each mound into a disk.
  7. Bake for 10 to 12 minutes until the edges are set and a toothpick inserted into the center comes out clean.
  8. Allow the cookies to rest on the hot baking sheet for 5 to 10 minutes to set the structure.
  9. Transfer the cookies to a wire rack to cool completely.