Orange Creamsicle Halloween Pudding Cookies
These Halloween pudding cookies blend orange jello and vanilla pudding to create a creamsicle-inspired twist! Whip up this deliciously spooky treat that’s perfect for all ages.
This is a great recipe for busy moms on the go because it only requires a few simple ingredients from the grocery store! The secret to making these spooky treats is in the mixture of instant vanilla pudding mix and orange jello powder.
These Halloween cookies are perfectly soft & chewy, making them a favorite of the kiddos. They’re great for a Halloween party or as fun Halloween snacks for school lunches.
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In today’s post I’m sharing an easy recipe for yummy cookies that are great to serve at Halloween parties. I like to have a plate out in the kitchen during the Halloween season too.
What I love most about these cookies is how incredibly easy they are to make! Drop cookies are my favorite, simply mix, drop and bake. If I am feeling fancy, I sometimes add festive sprinkles to the dough batter.
Be sure to check out more of my favorite Halloween treats like these monster cookies, Halloween sugar cookies or this Halloween sugar cookie bars.
Halloween Pudding Cookies
Who knew what a difference a box of instant pudding mix could make?
It’s the secret ingredient to super soft and chewy cookies. Be sure to check out these strawberries & cream pudding cookies and pistachio pudding cookies too!
Ingredients
Start with a few simple pantry staples that can easily be found at the grocery store.
- Unsalted butter, room temperature
- Granulated white sugar
- Large egg
- Pure vanilla extract
- All-purpose flour
- Box instant vanilla pudding mix
- Orange Jello mix
- Baking soda
- Salt
- White chocolate chips
- Candy eyes
Instructions
1. Preheat the oven to 350 F and line your cookie sheet with parchment paper.
2. In a large mixing bowl, cream softened butter and sugar together.
3. Add vanilla and egg.
4. Mix until well combined.
5. Add remaining dry ingredients to the wet ingredients and mix until dough forms.
6. Stir white chocolate chips and half of the candy eyes into the dough.
7. Use a cookie scoop to drop dough balls onto the prepared baking sheet. Press a few candy eyes on the tops of each cookie dough ball.
8. Bake cookies for 8-10 minutes in the preheated oven, until the edges just start to turn golden brown.
9. Move to a wire rack to cool and, once fully cooled, store in an airtight container or freezer bag.
Tips and Tricks
- This cookie recipe can be made using an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment.
- Depending on the size of cookie scoop that you use, you may need to adjust the baking time.
- Try out different add-ins, like 1/4 cup Halloween sprinkles, 1/2 cup chocolate chips or a handful of nuts.
- You could even drizzle them with melted chocolate for a different look.
- Try changing up the orange jello for another flavour, lime or grape would yield fun colors and flavour!
- Or add a cup of Halloween chocolate chips instead of the white chocolate ones.
Cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well and can be kept in a freezer container for up to 3 months.
This is one of my go-to Halloween recipes that I hope you’ll try, it’s sure to be a new favorite! It doesn’t get much better than homemade chocolate chip cookies, especially ones with the amazing addition of pudding mix for the perfect soft and chewy texture.
Check out this post for 20+ more pudding cookie recipes.
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Ingredients
- 3/4 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 2/3 cup all-purpose flour
- 3.4 oz box instant vanilla pudding mix
- 2 Tbsp orange Jello mix
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/4 cup candy eyes
Instructions
- Preheat the oven to 350 F and line your cookie sheet with parchment paper.
- In a large mixing bowl, cream softened butter and sugar together.
- Add vanilla and egg.
- Mix until well combined.
- Add remaining dry ingredients to the wet ingredients and mix until dough forms.
- Stir white chocolate chips and half of the candy eyes into the dough.
- Use a cookie scoop to drop dough balls onto the prepared baking sheet. Press a few candy eyes on the tops of each cookie dough ball.
- Bake cookies for 8-10 minutes in the preheated oven, until the edges just start to turn golden brown.
- Move to a wire rack to cool and, once fully cooled, store in an airtight container or freezer bag.
Nutrition
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