Pumpkin Spice Pudding Cookies Recipe
These soft pumpkin spice pudding cookies are packed with fall flavors, perfectly chewy, and easy to make – a cozy treat for any autumn day!
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 easy cookies is in the pumpkin spice pudding mix.
If you, like me, are obsessed with all things pumpkin spice flavor the minute the first fall leaf hits the ground, then you are going to love these pumpkin pudding cookies! This quick recipe makes delicious cookies with that signature pumpkin flavor and chewy texture.
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This is a fantastic fall cookie, perfect for kicking off pumpkin season! These pumpkin spice cookies have a pillowy texture and amazing flavor that the whole family is sure to love.
When developing this recipe, three out of three teenagers agreed that these white chocolate chip pumpkin cookies were the best!
The use of pumpkin pudding mix makes this one of the easiest pumpkin desserts to make.
If you can’t find this unique pudding mix, not to worry! I have included a simple substitution in the recipe card that uses vanilla pudding mix and pumpkin pie spice instead.
If I am feeling fancy, I sometimes drizzle them with a little bit of melted white chocolate or caramel. 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 pumpkin spice instant pudding mix – if you do not have pumpkin spice mix, use vanilla instant pudding mix and add one extra teaspoon of pumpkin pie spice.
- Pumpkin pie spice
- Baking soda
- Salt
- White chocolate chips
Instructions
1. Preheat the oven to 350 F and line your cookie sheet with parchment paper.
2. In a large 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 again.
6. Stir white chocolate chips into the flour mixture to form a cookie dough.
Tip: if the dough appears a little dry, add 1-2 tsp of water if needed.
7. Use a cookie scoop to drop dough balls onto the prepared baking sheet.
8. Bake for 10-12 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 dark chocolate chips, semi-sweet chocolate chips, milk chocolate chips, chocolate chunks, butterscotch chips, chopped peanut butter cups, toffee bits, mini M&Ms, dried cranberries, peppermint pieces, or your favorite chopped nuts.
- Sea salt may be sprinkled on topof the cookie dough balls before baking for a depth of flavour.
- 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.
The next time you are in the mood to do a little baking, give these deliciously chewy pumpkin spice cookies a try. They may just become your new favorite cookie!
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
- 1 – 3.4 oz box pumpkin spice instant pudding mix
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1-2 tsp water
Instructions
- Preheat the oven to 350 F and line your cookie sheet with parchment paper.
- In a large bowl, cream butter and sugar together.
- Add vanilla and egg.
- Mix until well combined.
- Add remaining dry ingredients to the wet ingredients and mix again.
- Stir white chocolate chips into the flour mixture to form a cookie dough.
- Use a cookie scoop to drop dough balls onto the prepared baking sheet.
- Bake for 10-12 minutes, 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.
Notes
Nutrition
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