These pumpkin chocolate chip cookies are so soft and delicious. The pudding in the cookies gives them their soft chewiness, and it also provides that yummy pumpkin flavor.
These pudding cookies are simple to make. The pumpkin pudding mix does all the work to take these from traditional cookies to a gooey soft, pumpkin treat. Pudding mixed into dry ingredients adds a distinct level of moisture, like in our favorite Kahlua Cake and Pecan Rum Cake. This time, we’re using pudding magic in cookies!
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Pumpkin Chocolate Chip Cookie Ingredients:
- 1 cup salted butter, softened – softening the butter allows you to properly cream it with the sugars, adding air pockets into the batter that makes a light and fluffy cookie
- 1 cup of sugar (light brown sugar and granulated sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- pumpkin spice instant pudding mix – this is a seasonal flavor, so stock up in the Fall when it hits the shelves! We do add spices, but the pudding mix is our only ingredient with pumpkin flavor
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda – our standard cookie leavening agent
- salt – if you use unsalted butter, add a bit more salt
- cinnamon, ginger, and cloves – adjust these seasonings to your preference. You can add in some nutmeg also, if you’d like or swap out the spices for an all in one pumpkin spice seasoning.
- chocolate chips – use semi-sweet or milk chocolate…or even white chocolate!
Pumpkin Chocolate Chip Cookie Variations
You can customize these cookies in several ways to perfectly satisfy your taste buds! Here are some ideas:
- substitute white chocolate chips or butterscotch chips
- Dip half of the cookie in melted white or semi-sweet chocolate and place on parchment paper until melted chocolate has cooled and hardened.
- Omit the chips altogether for a soft, purely pumpkin cookie.
- Skip the individual spices and simply use pumpkin spice seasoning to add flavor with less fuss.
- Sandwich some pumpkin ice cream between two of these cookies for a huge hit of delicious pumpkin!
Alright! Let’s get these pumpkin chocolate chip cookies into the oven! Our steps are pretty standard cookie steps. We will mix the pudding in with the other dry ingredients.
Step 1: Cream the butter and sugars.
Step 2: Add vanilla and eggs and beat well.
Step 3: Sift together dry ingredients, including pudding mix and spices and mix into the creamed ingredients.
Step 4: Fold in chocolate chips.
Step 5: Scoop dough into balls. Roll dough in your hands to form a smooth ball and place on cookie sheet lined with parchment paper, leaving 2 inches of space between.
Step 6: Bake in 350°F oven for 8 minutes. Remove from oven and transfer to a cooling rack.
Now grab a glass of milk and enjoy! Try not to eat these heavenly pudding cookies all in one go!
More Fall Favorites
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.4 ounce pumpkin spice instant pudding mix
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Cream together butter and sugars until creamy and combined.
- Beat in eggs and vanilla extract.
- Sift together pudding mix, flour, baking soda, salt, pumpkin spice seasoning, cinnamon, ginger, and cloves.
- Mix dry ingredients into creamed butter/sugar mixture until combined.
- Mix in chocolate chips.
- Scoop about 1-2 tablespoons of cookie dough and roll into a ball. Place on parchment-lined cookie sheet, leaving 2 inches between each cookie.
- Bake for 8 minutes. Remove from oven and cool for several minutes. Transfer cookies to a cooling rack.
Nutrition
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