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Pumpkin Spice Jello Cookies

close up overhead shot of Pumpkin Spice Jello Cookies piled on a plate
Pumpkin spice jello cookies are a unique autumn cookie. They are delicious and super moist with the secret pudding ingredient.
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Table of Contents
  1. PUMPKIN SPICE JELLO COOKIES INGREDIENTS
  2. HOW TO MAKE THIS PUMPKIN SPICE JELLO COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Pumpkin spice jello cookies are are some of the softest and most delicious cookies thanks to the secret ingredient – pumpkin pudding mix. The pumpkin spice flavor adds a yummy fall twist and makes these the perfect cookies to celebrate pumpkin season.

Looking for more unique and delicious cookie recipes? S’more Stuffed Cookies are ooey gooey deliciousness and Cinnamon Roll Cookies taste like your favorite cinnamon rolls in cookie form.

PUMPKIN SPICE JELLO COOKIES INGREDIENTS

You’ll need:

  • 1 cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 (3.4-ounce) box of pumpkin spice instant pudding mix, dry
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups white chocolate chips

PRO 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.

SUBSTITUTIONS AND ADDITIONS

WHITE CHOCOLATE CHIPS: You can use any type of chocolate chip for your pumpkin spice jello cookies. Milk chocolate or dark chocolate would both also be delicious!

PUDDING MIX: Jello pumpkin spice pudding mix really gives these cookies their delicious pumpkin flavor, but you could swap this out for a different pudding flavor. Vanilla, French vanilla, or white chocolate would be delicious and would tone down the pumpkin flavor just a bit.

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HOW TO MAKE THIS PUMPKIN SPICE JELLO COOKIES RECIPE

STEP ONE: Preheat the oven to 350°F.

STEP TWO: In a medium bowl, add the butter, brown sugar, and white sugar. Using a hand mixer, neat together this mixture until it is light and creamy. Then, add in the dry pudding mix, vanilla, and eggs. Continue to mix until it is all well incorporated.

STEP THREE: In a separate bowl, combine your flour, baking soda, pumpkin pie spice, and salt.

STEP FOUR: Add your dry ingredients to your wet ingredients and mix with a spoon until just combined. Add in the white chocolate chips and stir.

STEP FIVE: Line a baking sheet with parchment paper and drop rounded cookie dough on the parchment paper, about 1 to 2 tablespoons for each cookie. Space each ball out by about 2 inches.

PRO TIP:

A medium cookie scoop would make the perfect size cookie dough balls.

STEP SIX: 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.

STEP SEVEN: This is the most important part: it is better to undercook 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 just slightly brown. You definitely don’t want to wait until these cookies are browned on the top or they will be overdone.

PRO TIP:

Do not overcook these cookies! You want them slightly undercooked because the texture of the final product should be nice and soft.

STEP EIGHT: Remove from the oven and cool cookies on the baking sheet for 2 minutes before transferring to a wire rack.

HOW TO SERVE

Celebrate all things pumpkin and serve these yummy pumpkin pudding cookies along with a homemade pumpkin spice latte. Or serve them with a glass of cold milk to wash these delicious cookies down.

STORAGE

IN THE FRIDGE: Store cookies in an airtight container like a Ziploc bag or tupperware. You can leave your jello pumpkin spice cookies on the counter at room temperature, or store them in the fridge if you prefer.

IN THE FREEZER: Leftover pumpkin spice pudding cookies can also be stored in the freezer in an airtight container or freezer bag to keep them longer. They will last for up to three months this way.

Pumpkin cookies with pudding mix are unique autumn cookies. They are delicious and super moist with the secret pudding ingredient. When looking for a new festive fall dessert, you definitely have to give these a try!

FREQUENTLY ASKED QUESTIONS

Can I freeze these cookies?

These cookies will last in the freezer for up to three months if stored in an airtight container.

What flavors of pudding can I use if I can’t find pumpkin pudding?

Since the pumpkin pudding is seasonal, you may have a hard time finding it. You can use vanilla, French vanilla or white chocolate pudding in its place.

Can I use milk chocolate chips instead of white chocolate chips?

Dark chocolate, milk chocolate or semi-sweet chocolate chips would all work in place of white chocolate chips in this recipe.

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close up overhead shot of Pumpkin Spice Jello Cookies piled on a plate

Pumpkin Spice Jello Cookies

5 from 1 vote
Pumpkin spice jello cookies are a unique autumn cookie. They are delicious and super moist with the secret pudding ingredient.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 dozen

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

Instructions
 

  • 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: 2971kcal | Carbohydrates: 365g | Protein: 32g | Fat: 155g | Saturated Fat: 95g | Cholesterol: 446mg | Sodium: 2947mg | Potassium: 863mg | Fiber: 4g | Sugar: 247g | Vitamin A: 3128IU | Vitamin C: 1mg | Calcium: 505mg | Iron: 8mg
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