Pumpkin Spice Pudding Cookies Recipe
Soft, chewy, and full of cozy fall vibes — these pumpkin spice pudding cookies are the ultimate autumn treat. They will disappear as fast as you bake them!
A twist on classic chocolate chip cookies, these pumpkin spiced cookies are packed with fall flavors, perfectly chewy, and incredibly easy to make.
No complicated steps, no fancy equipment. Just mix, bake, and bask in the glory of your cookie genius.
Fall has a way of making me want to wrap everything in cinnamon sugar the minute the first leaf hits the ground. If you are obsessed with all things autumn like I am, then you are going to love these soft pumpkin pudding cookies.
These cookies are loaded with sweet pumpkin spice flavor, speckled with creamy white chocolate chips, and are so simple to make! The secret? A humble box of pumpkin spice instant pudding mix.
Using pudding mix in cookies is like magic. It transforms basic pantry staples into pillowy-soft cookies that make the whole house smell incredible.
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Why You’ll Love This Recipe
This pudding cookie recipe is perfect for busy moms, pumpkin spice fanatics, and anyone who believes fall should be a year-round mood. The instant pudding not only adds flavor, but keeps the cookie dough moist for that perfectly chewy texture.
You can whip up a batch in under 30 minutes, they freeze beautifully, and they’re endlessly customizable with your favorite add-ins. Plus, they’ve been taste-tested…and three out of three teenage boys agreed that these cookies scored a “11/10, would demolish again”.
This is a fantastic fall cookie, perfect for kicking off pumpkin season! These white chocolate chip pumpkin cookies have a pillowy texture and amazing flavor that the whole family is sure to love.
The use of pumpkin pudding mix makes this one of the easiest pumpkin desserts to make. For an extra festive touch, I sometimes drizzle the cookies with a little bit of melted white chocolate or caramel.
If you can’t find this unique pudding flavor, not to worry! I have included a simple substitution in the recipe card that uses vanilla pudding mix and pumpkin pie spice instead.
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!
How to Make Pumpkin Spice Cookies
Ingredients
Start with a few simple pantry staples that can easily be found at the grocery store.
- Unsalted butter, room temperature – The creamy base that makes everything rich and delicious.
- Granulated white sugar – Sweetens the cookies and helps with that soft texture.
- Large egg – The glue that holds your cookie dough together.
- Pure vanilla extract – Measure with your heart.
- All-purpose flour – The sturdy backbone of our cookie dough.
- Instant pumpkin spice pudding mix – The magical ingredient that keeps things moist and bursting with pumpkin spice flavor.
- Pumpkin pie spice – Doubles down on those autumn flavors.
- Baking soda – A little lift so your cookies puff up just right.
- Salt – Balances all that sweetness.
- White chocolate chips – Sweet, creamy morsels in every bite.
Instructions
1. Preheat oven to 350°F and line your cookie sheet with parchment paper.
2. In a large bowl, cream softened butter and sugar together until light and fluffy.
3. Add vanilla and egg.
4. Mix until well combined.
5. Add remaining dry ingredients to the wet ingredients and mix again.
6. Stir the white chocolate chips into your cookie dough.
Tip: If the dough seems dry, add 1–2 teaspoons water.
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. Cool on a wire rack, then store in an airtight container or freezer bag.
Tips and Tricks
- If you can’t find pumpkin spice instant pudding, use vanilla instant pudding with an extra teaspoon of pumpkin pie spice.
- 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 a mix of white and brown sugar. The molasses in the brown sugar adds extra moisture and a rich, caramel-like depth of flavor.
- 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.
- Chill the cookie dough for 30 minutes before baking if you want a puffier texture.
- Sprinkle a pinch of sea salt on top before baking for a sweet-salty combo.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- These cookies also freeze like a dream and can be kept in a freezer bag for up to 3 months.
The next time you are in the mood to do a little baking, give this deliciously easy pumpkin spice cookies recipe a try. They may just become your new favorite cookie!
Check out this post for 20+ more pudding cookie recipes.
Frequently Asked Questions
What can I use instead of pumpkin spice instant pudding in these cookies?
If you can’t find pumpkin spice instant pudding, use vanilla instant pudding with an extra teaspoon of pumpkin pie spice to recreate the flavor.
How do I keep my pumpkin pudding cookies soft?
Store them in an airtight container at room temperature with a slice of bread. It keeps them moist for days.
Do pumpkin spice cookies freeze well?
Yes! These pumpkin chocolate chip pudding cookies freeze beautifully for up to 3 months when stored in a freezer-safe container. Just thaw at room temperature before enjoying.
How many cookies does this recipe make?
This pudding cookies recipe yields about 24–30 cookies, depending on the size of your cookie scoop.
Can I make these cookies ahead of time?
Yes! Prepare the cookie dough up to 2 days in advance, refrigerate, then bake when ready.
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Ingredients
- ¾ cup unsalted butter room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ⅔ cup all-purpose flour
- 1 – 3.4 oz box pumpkin spice instant pudding mix
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ 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
- If the dough appears a little dry, add 1-2 tsp of water if needed.
- If you can’t find pumpkin spice instant pudding, use vanilla instant pudding with an extra teaspoon of pumpkin pie spice.
- 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 a mix of white and brown sugar. The molasses in the brown sugar adds extra moisture and a rich, caramel-like depth of flavor.
- 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.
- Chill the cookie dough for 30 minutes before baking if you want a puffier texture.
- Sprinkle a pinch of sea salt on top before baking for a sweet-salty combo.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- These cookies also freeze like a dream and can be kept in a freezer bag for up to 3 months.
Nutrition
