Pumpkin Pudding Cookies
These Pumpkin Pudding Cookies are thick, soft, and chewy with gooey centers and crisp edges. Real pumpkin, pumpkin pudding mix, and pumpkin pie spice make them extra flavorful. They’re full of chocolate chips, stay soft for days, and taste like fall in every bite.
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Servings: 14 cookies
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 pure blotted dry with paper towels
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
INSTRUCTIONS
- Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, salt and pumpkin pie spice and set aside.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 1/2 teaspoons pumpkin pie spice
- Using a stand or electric mixer in a separate bowl, beat the butter and sugar on high speed until light and creamy, 2-3 full minutes. Do not skip this step.1 cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
- Blot the pumpkin dry with paper towels to remove as much moisture as possible then add it to the dough with the pumpkin spice pudding mix, egg, and vanilla and beat on high for 2-3 additional minutes, until light and fluffy.3.4 ounces pumpkin spice instant pudding mix, 1 large egg, 1/2 cup pumpkin pure, 1 teaspoon vanilla extract
- Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so the flour doesn't get everywhere. Turn the mixer up to high and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Add chocolate chips and stir with a rubber spatula until incorporated.2 cups semi-sweet chocolate chips
- Drop cookies by ¼ cup onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely. Place baked cookies an air tight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.
Notes
Pumpkin Pudding Mix. If you can't find pumpkin spice pudding mix, you can swap it for vanilla pudding mix another 1/2 teaspoon of pumpkin pie spice.
Nutrition
Calories: 440kcal | Carbohydrates: 53g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 218mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1797IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 3mg
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