Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

In a medium mixing bowl, combine the spice cake mix, pumpkin puree, and egg. Use a wooden spoon to mix until everything is fully incorporated and no dry streaks remain.

Stir the pumpkin pie spice into the dough, then gently fold in the semi-sweet chocolate chips until evenly distributed. I like to reserve a few chocolate chips to press into the tops of the cookies before baking for a bakery-style look!

Using a cookie scoop, drop mounds of cookie dough onto the prepared parchment-lined baking sheet, spacing each about 2 to 3 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until the cookies are set and lightly golden on the edges.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling completely. Enjoy once fully cooled.