Preheat the oven to 350°F (175°C). Position one oven rack in the top third and another in the bottom third of the oven. Line two large baking sheets with parchment paper to prevent sticking.

In a large mixing bowl, combine the spice cake mix and pumpkin puree. Using a wooden spoon or spatula, stir until the ingredients are fully incorporated and the batter is thick and smooth. No additional liquids or eggs are required.

Using a 1 ½-tablespoon cookie scoop or a heaping tablespoon, portion the batter into rounded mounds and place them on the prepared baking sheets. Leave approximately one inch of space between each mound, as the cookies will not spread significantly during baking.

Bake for 12 to 15 minutes, rotating the baking sheets halfway through the baking time for even results. The cookies are done when they appear puffed, dry on the surface, and spring back slightly when gently pressed.

Allow the cookies to cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.