Last updated on
Pumpkin Spice Pudding Cookies
Pumpkin spice pudding cookies are an easy melt-in-your-mouth cookie recipe. Soft and chewy, the pumpkin spice flavor makes these a favorite fall treat.
Jump to RecipeTable of Contents
Soft and chewy pumpkin spice cookies are an easy melt-in-your-mouth cookie recipe that the whole family will love. The pumpkin spice flavor makes these a favorite fall treat.
MORE RECIPES: Chocolate Chip Vanilla Pudding Cookies | Banana Pudding Cookies | S'more Pudding Cookies
A box of pumpkin spice pudding is the secret ingredient that makes these cookies extra soft and fluffy. If you’ve never made a pudding cookie before you’ll love how they stay soft and chewy for days.
Adding pudding to the recipe not only gives these fall cookies a pillowy texture, but the pumpkin spice flavor really enhances the fall flavor. The pudding even gives the cookies a great orange color.
Serve these soft and chewy at all of your fall gatherings. Easy-to-make pumpkin cookies that everyone enjoys are perfect for family get-togethers, potlucks, or even a sweet treat while watching a scary movie. Serve them with some frozen hot chocolate or a fall drink recipe.
Pumpkin Spice Pudding Cookies Ingredients
- Butter - softened
- Sugar - brown sugar
- Sugar - granulated sugar
- Pumpkin spice pudding mix - instant pumpkin spice pudding mix dry
- Eggs
- Vanilla
- Flour
- Baking soda
- Salt
- Pumpkin pie spice
- White chocolate chips
If you’ve ever used pudding mix in cookies before, you know that they help them turn out perfectly soft every time. For these pumpkin cookies, the pudding is also a key ingredient for creating the pumpkin pie spice flavor. However, if you wanted to tone down the pumpkin flavor, you could also use vanilla, French vanilla, or white chocolate pudding.
To keep these cookies soft and fluffy it’s important not to overcook them. In fact, they should be a little undercooked, just when the bottoms are slightly brown. Don’t wait until the tops of the cookies are browned or they will be overdone.
We added white chocolate chips to our cookies, but they would be equally delicious with semi-sweet, dark, or milk chocolate chips. You could also add nuts, like pecans or walnuts.
How to Make Pumpkin Spice Pudding Cookies
FIRST STEP: Preheat the oven to 350 degrees F
SECOND STEP: In a medium mixing bowl add the butter, brown sugar, and sugar. Use a hand mixer to beat together until light and creamy. Add in the dry vanilla pudding mix, vanilla extract, and eggs and continue to mix until well incorporated.
THIRD STEP: In a separate bowl combine your flour, baking soda, pumpkin pie spice, and salt.
FOURTH STEP: Add your dry ingredients to your wet ingredients and mix with a spoon until just combined. Add the semi-sweet chocolate chips and stir.
FIFTH STEP: Line a baking sheet with parchment paper and drop rounded cookie dough on the paper, about 1-2 tbsp for each cookie. Space each ball out by about 2 inches.
SIXTH STEP: Add about 3-4 extra white chocolate chips to the tops of each rounded tablespoon of cookie dough before putting them in the oven
SEVENTH STEP: This is the most important part, it is better to undercook these cookies just a bit so I suggest cooking each batch at 350° for 8-9 minutes, or until you can see the bottoms are slightly brown. You definitely don't want to wait till these cookies are browned on the top or they will be overdone.
EIGHTH STEP: Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
Can I use a different pudding flavor?
You can swap out pumpkin spice pudding mix for vanilla, French vanilla, or white chocolate pudding. It will tone down the pumpkin flavor a bit.
Can I freeze pumpkin spice pudding cookies?
Pumpkin cookies can be stored in an airtight container in the freezer for up to three months.
Can I use milk chocolate chips?
You can use semi-sweet, dark, milk, or white chocolate chips in your cookies. You could also add in nuts or dried fruit.
How to Store Pumpkin Spice Pudding Cookies
IN THE FRIDGE: Store leftover cookies in an airtight container on the counter or in the refrigerator for several days.
IN THE FREEZER: Place cookies in an airtight container and store them in the freezer for up to 3 months. Defrost in the refrigerator before serving.
Pumpkin Spice Pudding Cookies
Pumpkin spice pudding cookies are an easy melt-in-your-mouth cookie recipe. Soft and chewy, the pumpkin spice flavor makes these a favorite fall treat.
Ingredients
- 1 cup butter , softened
- ¾ cup brown sugar
- ¼ cup sugar
- 3.4 ounces instant pumpkin spice pudding mix , dry
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 cups white chocolate chips
DIRECTIONS
- Preheat the oven to 350°F
- In a medium mixing bowl add the butter, brown sugar and sugar. Use a hand mixer to beat together until light and creamy. Add in the dry vanilla pudding mix, vanilla extract, and eggs and continue to mix until well incorporated.
- In a separate bowl combine your flour, baking soda, pumpkin pie spice, and salt.
- Add your dry ingredients to your wet ingredients and mix with a spoon until just combined. Add the white chocolate chips and stir.
- Line a baking sheet with parchment paper and drop rounded cookie dough on the paper, about 1 to 2 tablespoons for each cookie. Space each ball out by about 2 inches.
- Add about 3 to 4 extra white chocolate chips to the tops of each rounded tablespoon of cookie dough before putting them in the oven
- This is the most important part: It is better to under cook these cookies just a bit so I suggest cooking each batch at 350°F for 8 to 9 minutes, or until you can see the bottoms are slightly brown. You definitely don't want to wait till these cookies are browned on the top or they will be overdone.
- Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
TIP: These cookies should be a little undercooked. I usually cook each batch for 8 to 9 minutes since these cookies are meant to be soft.
TIP: Pumpkin pudding tends to be a seasonal flavor. If you can’t find a box of pumpkin spice pudding mix in your local grocery store or are making these cookies at a different time of year, you can substitute vanilla pudding or white chocolate pudding.
TIP: A medium cookie scoop would make the perfect size cookie dough balls.
TIP: Do not overcook these cookies! You want them slightly undercooked because the texture of the final product should
Nutrition
Calories: 248kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 240mg | Potassium: 72mg | Fiber: 1g | Sugar: 21g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Tried this recipe? Don't forget to rate it! Leave recipe feedback in the comments below
Comments
Diane says
Amazing (I didn’t use the chips) it was soft on inside with just enough crunch on outside the flavor was spot on for fall!
Yessi says
No,can't be substitute