Soft, pumpkin-spiced cookies with a secret ingredient – pudding mix! Pudding Mix Pumpkin Chocolate Chip Cookies are a delightful fall treat!
Instead of Friday Faves today, I have a little bonus recipe for you. I mean, it’s already a week into September and I haven’t posted a pumpkin recipe yet. It’s time, people!!
I know the internet has a plethora of pumpkin cookie recipes, but this one is special. I promise you. Why, you ask? Because in addition to all of the typical cookie ingredients, it has one tiny but important ingredient. Instant pudding mix!
I’ve used pudding mix in cookies a number of times, so I figured, why not do it with pumpkin cookies?! I used vanilla pudding, but if you’re lucky enough to find pumpkin spice pudding mix, by all means – use it!!
This recipe makes quite a few cookies so either be ready to eat some cookies or have some friends who like cookies. I gave a plate to our neighbor kids, ate a bunch myself, and stuck the rest in the freezer. I have to say, while these are delicious the day you make them, they are even better the next day! My favorite way to eat them is straight out of the refrigerator with a big glass of almond milk.
While I obviously love that these cookies are insanely delicious, I also LOVED how they made my house smell. Move aside pumpkin spice candles, I’m going to be baking these Pudding Mix Pumpkin Chocolate Chip Cookies when I want my house to smell like pumpkin!
So tell me – are you ready for all the pumpkin goodies yet? If so, check out these other pumpkin recipes:
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 packet Instant vanilla pudding
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add butter, white sugar, and brown sugar to a bowl with an electric mixer. Beat on high until fluffy, about 2 minutes.
- Add the pumpkin puree, pudding mix, and egg, and beat until well combined.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and mix until well combined.
- Stir in the chocolate chips.
- Using a spoon or cookie scoop, drop the cookie dough in approximately 2 tablespoon-sized dough balls onto parchment paper.
- Bake in preheated oven for 11-12 minutes. The edges will be set and the middle will still be slightly soft.
- Let cool for 10 minutes on the baking sheet, then transfer to a cooling rack.
- Store cookies in an airtight container.