Pumpkin Spice Pudding Cookies Recipe

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Prep Time: 10

Cook Time: 10

Servings: 24 cookies

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.

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.