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Jello pumpkin spice cookies are are some of the softest and most delicious cookies. The secret ingredient comes by making these pumpkin cookies with pudding mix, which is also why they are called Jello cookies. The pumpkin flavors add a yummy spice and makes these the perfect cookies for fall.
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. They are fun and so tasty, just like Pumpkin Spice Jello Cookies.
MORE COOKIE RECIPES
Oatmeal Chocolate Chunk Cookies | Peppermint Stuffed Chocolate Cookies
INGREDIENTS FOR JELLO PUMPKIN SPICE COOKIES
You will need:
- 1 cup butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 (3.4 oz) box of instant pumpkin spice pudding mix, dry
- 2 large eggs
- 1 tsp vanilla
- 2 ¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 2 cups white chocolate chips
SUBSTITUTIONS AND ADDITIONS
WHITE CHOCOLATE CHIPS: You can use any type of chocolate chips for your Pumpkin Spice Jello Cookies. Milk chocolate or dark chocolate would both also be delicious!
PUDDING MIX: 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.
HOW TO MAKE THIS PUMPKIN SPICE JELLO COOKIES RECIPE
STEP ONE: Preheat the oven to 350 degrees F.
STEP TWO: In a medium bowl, add the butter, brown sugar, and 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 semi-sweet chocolate chips and stir.
STEP FIVE: Line a baking sheet with parchment paper and drop rounded cookie dough on the parchment paper, about 1-2 tbsp for each cookie. Space each ball out by about 2 inches.
STEP SIX: Add about 3-4 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 under cook 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 just slightly brown. You definitely don’t want to wait until these cookies are browned on the top or they will be overdone.
STEP EIGHT: Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
STORAGE
IN THE FRIDGE: Store cookies in an airtight container like a Ziploc bag or tupperware. You can leave cookies on the counter at room temperature, or store them in the fridge if you prefer.
IN THE FREEZER: Leftover cookies can also be stored in the freezer to keep them longer. They will last for up to three months this way.
Pumpkin spice jello cookies are a unique Autumn cookie. They are delicious and super moist with the secret pudding ingredient. When looking for a fun new fall dessert, you definitely have to give these a try!
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Pumpkin Spice Jello Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 3.4 oz box of instant pumpkin spice pudding mix dry
- 2 large eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 2 cups white chocolate chips
Instructions
- Preheat the oven to 350degrees 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 semi-sweet chocolate chips and stir.
- 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.
- Add about 3-4 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° 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.
- Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
- These cookies should be a little undercooked. I usually cook each batch for 8-9 minutes since these cookies are meant to be soft.
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