Pumpkin Pudding Cookies are a delightful treat that perfectly blends the flavors of pumpkin spice and creamy vanilla. These cookies are soft, chewy, and bursting with autumn flavors, making them an ideal dessert for fall gatherings, holiday parties, or simply enjoying at home with a warm cup of tea or coffee. The addition of pudding mix ensures a rich texture, while the optional chocolate chips create a sweet surprise in every bite. You’re going to love how easy and delicious these cookies are!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 150
- Protein: 2 grams
- Carbohydrates: 24 grams
- Fat: 6 grams
- Fiber: 1 gram
- Sugar: 8 grams
- Sodium: 90 mg
Why Make This Pumpkin Pudding Cookies
These Pumpkin Pudding Cookies are the perfect, fuss-free way to celebrate the flavors of fall. With a blend of rich pumpkin, warm spices, and creamy pudding, this recipe yields cookies that are not only delicious but also incredibly soft and moist. The delightful combination of flavors will fill your kitchen with a warm, inviting aroma that will have everyone eager to dive in. Plus, they’re incredibly easy to whip up, allowing you to focus on enjoying the delicious results!
How to Make Pumpkin Pudding Cookies
Ingredients:
- 1 cup pumpkin puree
- 1 cup vanilla pudding mix
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C).
Step 2: Mixing
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is crucial as it incorporates air into the mixture, leading to a softer cookie.
Step 3: Combining Ingredients
Add the pumpkin puree and eggs to the creamed mixture. Mix until well combined, ensuring the eggs are fully integrated. Stir in the vanilla extract, which enhances the overall flavor of the cookies.
Step 4: Mixing Dry Ingredients
In a separate bowl, whisk together the flour, vanilla pudding mix, baking soda, cinnamon, nutmeg, and salt. This helps distribute the baking soda and spices evenly throughout the flour.
Step 5: Combining Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay! If desired, fold in chocolate chips for an extra touch of sweetness.
Step 6: Baking
Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies for spreading. Bake for 12-15 minutes or until the edges are lightly browned.
Step 7: Cooling
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step ensures they firm up a bit so that they maintain their shape.
How to Serve Pumpkin Pudding Cookies
Enjoy these cookies warm with a glass of milk or a cup of coffee. They also make a fantastic addition to dessert platters at gatherings or cookie exchanges, showcasing their festive colors and inviting aroma. Drizzle a touch of icing over the top for a playful touch or serve them alongside a scoop of vanilla ice cream for a delightful dessert.
How to Store Pumpkin Pudding Cookies
Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them; simply place the cooled cookies in a freezer-safe bag for up to 3 months. Thaw them at room temperature when you’re ready to enjoy!
Expert Tips for Perfect Pumpkin Pudding Cookies
- Use fresh pumpkin puree for the best flavor; avoid canned pumpkin pie filling.
- Adjust spices according to your taste; add more cinnamon or nutmeg for a stronger flavor.
- Chill the dough for about 30 minutes before baking if you find the dough too sticky; this can help create a thicker cookie.
- Swap the chocolate chips with nuts or dried fruits for a different twist.
Delicious Variations
- Spiced Pumpkin Cookies: Increase the spices by adding ginger or allspice for a warm kick.
- Nutty Addition: Fold in chopped pecans or walnuts to add crunch and flavor.
- Cranberry Surprise: Swap chocolate chips for dried cranberries for a tart contrast.
Frequently Asked Questions
-
Can I use pumpkin pie filling instead of pumpkin puree?
- No, pumpkin pie filling contains added sugars and spices, affecting the cookie’s flavor and texture. Use pure pumpkin puree for best results.
-
What can I substitute for the vanilla pudding mix?
- You can use any other flavor of pudding mix, such as butterscotch or white chocolate, to give a unique twist on flavor.
-
Do I need to refrigerate the cookie dough?
- While it’s not necessary, chilling the dough can help prevent cookies from spreading too much during baking.
-
How do I know when the cookies are done baking?
- The edges should be lightly browned, and the centers may appear slightly soft. They will continue to firm up as they cool.
-
Can I make these cookies gluten-free?
- Yes! Substitute all-purpose flour with a gluten-free flour blend, and ensure your pudding mix is also gluten-free.
Conclusion
These Pumpkin Pudding Cookies are a delightful treat that captures the essence of fall. Their soft, chewy texture paired with the warm spices makes them a must-try for any pumpkin lover. It’s simple to bring this recipe to life, and the inviting aroma filling your kitchen is just a bonus! Bake up a batch and watch as they disappear in no time. Enjoy the warmth and comfort of the season with every delicious bite!
Print
Pumpkin Pudding Cookies
- Total Time: 30
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful soft and chewy cookies blending pumpkin spice and creamy vanilla, perfect for fall gatherings.
Ingredients
- 1 cup pumpkin puree
- 1 cup vanilla pudding mix
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree and eggs to the creamed mixture, mixing until well combined. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, vanilla pudding mix, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in chocolate chips if desired.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper and bake for 12-15 minutes or until edges are lightly browned.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use fresh pumpkin puree for the best flavor. Adjust spices according to taste.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
