3 Ingredient Pumpkin Cookie with Chocolate Chips in 20 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent the sticky dough from tearing.
2. In a large mixing bowl, empty the dry spice cake mix and add the entire can of pumpkin puree.
3. Using a sturdy silicone spatula, stir the mixture until no dry streaks of flour remain. Note that the dough will be thick and sticky, similar to brownie batter.
4. Gently fold in the chocolate chips by hand until they are evenly distributed throughout the dough.
5. Optional: Let the dough sit for 10 minutes to allow the dry mix to fully hydrate for a more uniform texture.
6. Use a 1.5 tablespoon cookie scoop to drop rounded mounds onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 13 minutes until set. Allow to cool on the pan for 5 minutes before transferring to a wire rack.