Introduction

Pumpkin Pudding Cookies are a delightful fall treat, combining the warm flavors of pumpkin spice with a soft, chewy texture. These cookies are perfect for cozy afternoons or sharing with friends during the holiday season.

Several round chocolate chip cookies with a soft, golden-brown texture are spread out on a white marbled surface. Each cookie is studded with many dark, glossy chocolate chips that are slightly melted on top. The cookies have a slightly cracked surface revealing a chewy inside. In the bottom right corner, a bit of a white cloth with a black check pattern is visible. The focus is close-up, showing the detailed texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour (gluten-free if needed)
1 teaspoon baking soda
½ teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup unsalted butter (room temperature)
¾ cup brown sugar (packed)
¼ cup granulated sugar
3.4 ounces pumpkin spice instant pudding mix
1 large egg (room temperature)
1/2 cup pumpkin puree (blotted dry with paper towels)
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
Step 3: In a large bowl, cream the room temperature butter with the brown sugar and granulated sugar until light and fluffy.
Step 4: Beat in the pumpkin spice instant pudding mix, egg, pumpkin puree, and vanilla extract until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 6: Fold in the semi-sweet chocolate chips evenly throughout the dough.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra softness, avoid overbaking; the cookies should look slightly underdone when taken out of the oven.
Substitute the semi-sweet chocolate chips with white chocolate or chopped pecans for a different flavor profile.
If you want to enhance the pumpkin flavor, add a pinch of cinnamon or nutmeg to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to enjoy a soft, warm cookie.

How to Serve

Close-up of soft, round cookies with a golden brown color, each topped with large, glossy dark brown chocolate chips. The cookies show a slightly cracked texture on the surface, giving a fresh baked look. They are placed directly on a white marbled surface, with a white cloth featuring black lines in the corner. The cookies have an inviting, warm appearance, with chocolate chips unevenly spread on top and slightly melted. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just be sure to blot it dry with paper towels to remove excess moisture for the best cookie texture.

Can these cookies be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for similar results.

Pumpkin Pudding Cookies Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

These Pumpkin Pudding Cookies are a delightful fall treat combining the warm flavors of pumpkin and pumpkin pie spice with the richness of chocolate chips. The addition of pumpkin spice instant pudding mix ensures a moist, tender crumb, making these cookies irresistibly soft and chewy. Perfect for the autumn season or any time you crave a comforting, festive cookie.

Author: Bella
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
Yield: About 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour (gluten-free if needed)
1 teaspoon baking soda
½ teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3.4 ounces pumpkin spice instant pudding mix

Wet Ingredients

1 cup unsalted butter (room temperature)
¾ cup brown sugar (packed)
¼ cup granulated sugar
1 large egg (room temperature)
1/2 cup pumpkin puree (blotted dry with paper towels)
1 teaspoon vanilla extract

Add-ins

2 cups semi-sweet chocolate chips

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, and pumpkin spice instant pudding mix until evenly combined. This mixture will add flavor and structure to your cookies.
Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream the room temperature unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This process incorporates air for a tender cookie texture.
Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract to the creamed butter and sugar until well combined. Make sure the pumpkin puree is blotted dry to avoid too much moisture.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft.
Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough with a spatula, distributing them evenly throughout.
Portion Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set and the centers look slightly underbaked. This will ensure a soft, chewy texture once cooled.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps the cookies firm up without losing moisture.

Notes

For gluten-free cookies, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for best results.
Blotting the pumpkin puree before adding prevents excess moisture, ensuring cookies aren’t too soft.
You can substitute semi-sweet chocolate chips with dark or white chocolate chips according to preference.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
These cookies can be made a day ahead; flavors improve after resting.

Keywords: pumpkin cookies, pumpkin pudding cookies, fall cookies, chocolate chip cookies, soft pumpkin cookies, pumpkin spice cookies