In a large bowl, beat together the brownie mix, canned pumpkin, and pumpkin pie spice. (Depending on the type of pumpkin you use -- some are more watery than others -- you may need less than a full 1/2 cup. Start with 1/3 cup and increase to your desired consistency of no bake cookies.)
You can choose to omit the pumpkin pie spice (cookies won't taste very pumpkin-like) or increase the spice amount for a more pumpkin flavored cookie. Start with 1/2 teaspoon and increase from there to personal preference.
It may seem like there is no where near enough pumpkin, but just keep beating and scraping the edges - the mixture comes together eventually it just takes a little bit of patience while beating.
Once the mixture is a dough (if needed you can add 1-2 more tablespoons of pumpkin), stir in the chocolate chips.
Using cooking spray, spray your hands or a cookie scoop. Scoop out the no bake cookies and enjoy!
If you aren't eating these right away, store them in a sealed/airtight container in the fridge.
Notes
*It is VERY important to get the brownie mix with the right amount of ounces (18.4) or the quantities of this recipe will be off.