- 1 teaspoon shortening, or as needed
- 1 (18 ounce) package yellow cake mix
- 1 teaspoon cinnamon
- 1 (15 ounce) can canned solid-pack pumpkin
- 1 3/4 cups semisweet chocolate chips
- 2 eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with shortening.
- Whisk cake mix, cinnamon together in a bowl, breaking up any lumps. Beat pumpkin, eggs, milk, and vanilla into the cake mix mixture; stir in chocolate chips until evenly distributed through the dough.
- Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies begin to brown and spring back when touched. Cool 2 minutes on the baking sheet before to a wire rack to cool completely.