In a large bowl, blend egg, spice cake mix, and pumpkin puree until mixed well using a spoon or electric mixer.
With a cookie scoop (1.5 TBSP size), spoon cookie balls onto a parchment paper lined baking sheet (I highly recommend a cookie scoop as this mixture is very sticky.
Spray the back of a measuring cup or large spoon with non-stick cooking spray and use it to press cookies flat. (You will likely need to spray between flattening each cookie).
Sprinkle granulated sugar on top of cookies (optional) and place cookie sheet in the oven.
Bake for 9-12 minutes or until done. Cookies will be soft and springy when ready.
Allow to cool and enjoy!
Store leftovers in an airtight container. Use parchment paper between layers to avoid sticking.
Notes
Be sure to read the blog post for variations and optional topping ideas like whipped cream, icing, sprinkles or chocolate chips. These cookies are so versatile. I hope you love them!