Pumpkin Pudding Cookies Recipe
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.
- 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
Find it online: https://bitesizedbenny.com/pumpkin-pudding-cookies-recipe/
