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 and has become our favorite fall cookie. The pumpkin pudding mix does all the work to take these from traditional cookies to gooey soft chewy pumpkin cookies. 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!
We are huge Pumpkin fans and enjoy it all year round with these other great sweet pumpkin recipes: Libby’s Pumpkin Pie Recipe or Mini Pumpkin Cheesecakes. For a nice warm dinner, try our Easy Pumpkin Soup (with Canned Pumpkin) along with our Homemade Dinner Rolls Recipe!
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🍪 Ingredients:
- 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
- Sugar – light or dark brown sugar and granulated white sugar
- Eggs – bring to room temperature
- Vanilla extract – warms up the flavors in this cookie
- Pumpkin spice instant pudding mix – this is the main reason for the chewy texture in these cookies -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
- All-purpose flour – sifted
- Baking soda – our standard cookie leavening agent
- Salt – if you use unsalted butter, add a bit more salt
- Spices – cinnamon, ginger, and cloves – adjust these seasonings to your preference
- Chocolate chips – use semi-sweet or milk chocolate…or even white chocolate!
For a full list of ingredients and their measurements, 📋 please view my printable easy recipe card at the bottom of the post.
Substitutions and Variations
- Substitute white chocolate chips, butterscotch chips, or even dark chocolate chips.
- For a fun alternative, try adding in mini semi-sweet chocolate chips.
- Dip half of the chewy pumpkin chocolate chip cookies 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!
- You can add in some nutmeg also or if you’d like or swap out the spices for an all-in-one pumpkin spice seasoning.
🔪 Instructions:
Step 1: In a large bowl with your paddle attachment, cream the butter and sugars. Be sure the butter is softened and not melted butter.
Step 2: Add in the vanilla and eggs into the butter/sugar mixture and mix until well blended.
Step 3: Sift together the dry ingredients in a separate medium bowl, including pudding mix and spices.
Step 4: On low speed, mix the flour mixture into the wet ingredients until well blended, scraping the sides of the bowl with a rubber spatula.
Step 5: Fold in chocolate chips.
Step 6: Scoop dough into balls with a small ice cream scoop. Roll cookie dough balls in your hands to form a smooth ball and place on the prepared baking sheets lined with parchment paper, leaving 2 inches of space between.
Step 7: Bake in 350°F oven for 8 minutes. Remove from oven and cookie sheet and transfer to a wire rack or cooling rack.
GARNISH/SLICE/SERVE: Grab a glass of milk and enjoy these chocolate chip pumpkin cookies! Try not to eat these heavenly pudding cookies all in one go!
History of the Chocolate Chip Cookie:
Believe it or not, everyone’s favorite classic chocolate chip cookie is now over 80 years old!
The original recipe was created in the late 1930s by Ruth Wakefield who famously ran the Toll House restaurant in Whitman, Massachusetts. The delicious mix of crispy cookie and melted chocolate chunks first appeared in her 1938 cookbook “Tried and True,” and was intended to accompany ice cream.
The recipe became so popular that it showed up on Betty Crocker’s influential radio program, further cementing its reputation as America’s go-to cookie. In 1939, Wakefield sold the rights to use her recipe and the Toll House name to Nestle.
Recipe FAQs
These cookies can remain on the counter in an airtight container or ziploc bag for up to 4 days.
You can also keep these in the refrigerator for up to 5-6 days.
YES! Make a large batch of these cookies. Once they are cooled on the counter, place in the freezer, in an airtight container or ziploc bag, for up to 3 months. To defrost, simply keep on the counter overnight.
More Fall Favorites
If you tried this Pumpkin Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
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.
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