Preheat oven to 350°F/175°C. Line a baking sheet with parchment paper or silicone baking mat.
In a medium bowl, mix together the dry cake mix, pumpkin puree, and chocolate chips, just until incorporated.
Drop tablespoonfuls of the sticky batter onto the prepared baking sheet, at least 1 inch apart. Sprinkle a few mini chocolate chips over the top of each, if desired.
Bake 12-15 minutes, or until a toothpick inserted in the center of a cookie comes out clean or with only a few moist crumbs. Remove from oven and let cookies cool on the pan for about 5 minutes, then transfer to a cooling rack.
Air Fryer Instructions
In a medium bowl, mix together the dry cake mix, pumpkin puree, and chocolate chips, just until incorporated.
Drop tablespoonful or so of the sticky batter onto a sprayed piece of parchment paper or silicone liner inside the air fryer basket.
Cook at 330°F/176°C for 10 minutes.
Remove from the basket, cook remaining cookie batter, then enjoy!
Tip: If you just want to enjoy a couple of cookie, cut the recipe in half or even in fourths and cook up cookies whenever you want! Store leftover ingredients in an air tight container.