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Pumpkin Pudding Cookies
Pumpkin pudding cookies are a unique autumn cookie that is delicious and super moist with a secret pudding ingredient.
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Table of Contents
- Pumpkin Pudding Cookie Ingredients
- Pumpkin Pudding Cookies Substitutions And Additions
- How To Make This Pumpkin Pudding Cookie Recipe
- How To Serve Pumpkin Pudding Cookies
- How To Store Pumpkin Pudding Cookies
- Why We Love This Pumpkin Pudding Cookies Recipe
- Pumpkin Pudding Cookies Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
For anyone craving that pumpkin flavor, pumpkin pudding cookies are bound to become your new favorite. These cookies are packed with a satisfying blend of sweetness and spice, with a hint of vanilla that complements the bold pumpkin spice pudding mix. These cookies are soft, chewy, and brimming with cozy flavor.
What You Need To Know
- MAIN INGREDIENTS: pumpkin spice pudding mix, brown sugar, pumpkin puree, vanilla extract, softened butter, chocolate chips, purpose flour, baking soda, cinnamon sugar
- QUICK STEPS: Preheat oven, mix wet ingredients, combine dry ingredients separately, blend dry into wet ingredients, fold in chocolate chips, scoop dough onto prepared baking sheet, bake until golden brown
- TOTAL TIME AND YIELD: 25 minutes, yields 24 cookies
Why This Recipe
- We specifically balanced the ratio of wet and dry ingredients to create cookies that stay soft in the center with slightly crispy edges. This combination of brown sugar and baking soda results in that classic chewy texture everyone loves.
- The sweet chocolate chips complement the pumpkin spice without overpowering it, creating a balanced bite.
- The addition of pumpkin spice pudding mix gives these cookies a rich, pumpkin-taste that’s difficult to achieve with just spices alone. It’s our secret ingredient for an authentic, intense pumpkin flavor.
Pumpkin Pudding Cookie Ingredients
These cookies feature the warm essence of pumpkin spice pudding, balanced by the sweetness of brown sugar and granulated sugar.
The addition of pumpkin pie spice and white chocolate chips creates a delightful flavor, making these cookies a perfect seasonal delight the whole family will love.
You’ll need:
- 1 cup of butter, softened
- ¾ cup of brown sugar
- ¼ cup of sugar
- 1 (3.4-ounce) box of pumpkin spice instant pudding mix, dry
- 1 teaspoon of vanilla extract
- 2 large eggs
- 2¼ cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of pumpkin pie spice
- ½ teaspoon of salt
- 2 cups of 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.
Pumpkin Pudding Cookies 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.
BROWN SUGAR: If you prefer a less sweet cookie, you can use half brown sugar and half granulated sugar instead of three-quarters of a cup of brown sugar.
This modification offers a milder sweetness without compromising the cookie’s texture.
PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice, you can create your own blend by combining ground cinnamon, nutmeg, cloves, and ginger in equal parts.
How To Make This Pumpkin Pudding Cookie Recipe
Let’s dive right into making the simple cookie dough before baking these treats.
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 one to two tablespoons for each cookie.
Space each ball out by about two inches.
PRO TIP:
A medium cookie scoop would make the perfect size cookie dough balls.
STEP SIX: Add about three to four 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!
We suggest cooking each batch at 350°F for eight to nine 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 two minutes before transferring to a wire rack.
How To Serve Pumpkin Pudding Cookies
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.
Looking for more unique and delicious cookie recipes? Try these chocolate chip pudding cookies and our s’more stuffed cookies, too!
MORE COOKIE RECIPES
How To Store Pumpkin Pudding Cookies
MAKE AHEAD: You can prepare the cookie dough in advance. Simply follow the recipe instructions up to the point of forming the cookie dough balls.
Instead of baking, arrange the dough balls on a baking sheet and place them in the freezer until they firm up.
Once they’re solid, transfer them to an airtight container or a zip-top bag, separating layers with parchment paper to prevent sticking.
These cookie dough balls can be stored in the freezer for up to three months.
When you’re ready to bake, preheat your oven, place the frozen dough balls on a baking sheet, and bake as directed, adding a minute or two to the time as needed.
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.
Why We Love This Pumpkin Pudding Cookies Recipe
IRRESISTIBLE PUMPKIN SPICE FLAVOR: These cookies capture the quintessential taste of fall with the delightful essence of pumpkin spice.
SOFT AND CHEWY TEXTURE: The addition of pumpkin pudding mix creates a uniquely soft and chewy texture in these cookies.
PERFECT FOR FALL GATHERINGS: These cookies are an ideal treat for fall gatherings, whether it’s a cozy family get-together, a Halloween party, or a Thanksgiving dessert.
These pumpkin pudding cookies are bound to become your new favorite cookie, combining cozy pumpkin spice flavor with a soft, chewy texture you won’t forget. Perfect for autumn gatherings or just a sweet snack at home, this recipe stands out for its easy steps and rich, pumpkin-filled taste.
Pumpkin Pudding Cookies 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.
More Recipes You’ll Love
- Banana Bread Pudding
- How to Make Brownie Pie
- Cranberry Jello Salad
- Sour Cream Cookies
- Lemon Raspberry Cookies
Pumpkin Pudding Cookies
Pumpkin pudding cookies are a unique autumn cookie that is delicious and super moist with a secret pudding ingredient.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Ingredients
- 1 cup butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- 3.4 ounces instant pumpkin spice pudding mix dry
- 1 teaspoon vanilla
- 2 large eggs
- 2¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 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
- 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.
- 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.
- A medium cookie scoop would make the perfect-sized cookie dough balls.
- Do not overcook these cookies! You want them slightly undercooked because the texture of the final product should be nice and soft.
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Comments
Gloria says
These are a fall favorite in our family!
Allison says
OMG – everybody that tastes these cookies absolutely loves them! My family can’t get enough of them. So soft & chewy – fantastic! Fall essential – right here!