Preheat the oven to 350 degrees. *Spray your baking sheet with non-stick spray, use parchment paper or a silicone pad.
Add the cake spice mix to a large bowl. Add the pumpkin puree and egg.
Stir together until everything is combined. No need to use a mixer, just stir it together well until everything is combined.
Add the chocolate chips and combine.
Drop by spoonful onto a baking sheet.
Bake in preheated oven for 10-12 minutes.
Cool the chewy pumpkin cookies on a wire rack to room temperature. Store refrigerated in an airtight container.
Video
Notes
A small ice cream scoop portions the cookies. Uniform size ensures they bake evenly! The dough may stick to the scoop. Keep a glass of water close by to dip the scoop in occasionally, it will help the batter release.
Use a silicone baking sheet to keep the cookies from sticking.
You can crowd the cookies on the baking sheet as they do not spread out, but puff up.
Allow the cookies to sit on the cookie sheet for about five minutes before removing them. They will release more easily.