1Preheat oven to 350. Mix together cake mix and pumpkin (and any add ins) until well blended.
2Place the dough on a lightly greased cookie sheet or a cookie sheet lined with parchment paper. Keep in mind that the cookies don't really spread or flatten, so how you put it on the sheet is pretty much what they will look like when you take them out. If you'd like to flatten them, after dropping them by rounded spoonfuls onto the sheet, you can flatten them with the bottom of a glass sprayed with cooking spray. (I would recommend this method, as to they DO puff up somewhat, especially if you're planning on frosting them)
3Bake at 350 for 8-10 minutes. Let set on the cookie sheet for 5 minutes before removing them to the rack. If you'd like a drier cookie, bake them longer, less for a chewy cookie. There aren't any eggs in the recipe, so undercooking them isn't a worry.
4Once cooled, frost them with cream cheese frosting (canned or homemade) if desired. Store in an airtight container for up to 1 week.