Combine the cake mix and pumpkin pie spice in a medium bowl, whisk to combine. Add the pumpkin puree and vanilla extract and mix using an electric mixer until you have a thick dough.
Add chocolate chips. Stir into dough by hand to combine until they are evenly incorporated.
Use a large scoop to place dough on a lined baking sheet. For thinner cookies, gently flatten them with a spoon.
Bake for 9-11 minutes until the edges set; they might seem undercooked, but that's fine. Sprinkle with sea salt after baking.
Let them cool on the sheet for 10 minutes, then transfer to a cooling rack. Store in an airtight container at room temperature for 4-5 days or freeze for up to 3 months.