Pumpkin Pudding Cookies
Pumpkin pudding cookies are a unique autumn cookie that is delicious and super moist with a secret pudding ingredient.
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.