Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.

Add pumpkin, egg, and vanilla extract to a large bowl and mix with an electric mixer until smooth.

Add the package of spice cake mix and allspice to the pumpkin mixture. Mix with a mixer until smooth and there are no lumps.

Fold in the cream cheese chips into the mixture. Cover with plastic wrap and then let chill in the refrigerator for 45 minutes to an hour. Refrigerating the cookie dough will give a better texture, cause less browning, give a better flavor, and your cookies won't spread as much.

After the cookie mix has chilled in the refrigerator, use a cookie scoop to scoop the cookies onto the parchment-lined baking sheet leaving some space in between for the cookies to spread without touching.

Bake for 15 minutes and then transfer to a cooling rack.