Pumpkin Pudding Cookies Recipe

Introduction

Pumpkin Pudding Cookies are soft, sweet, and bursting with warm pumpkin spice flavor. Made with a dry pumpkin spice pudding mix and white chocolate chips, these cookies have a deliciously tender texture. They’re an easy fall-inspired treat to whip up any time of year.

Ingredients

• 1 cup sugar
• ½ cup softened butter
• 1 egg
• ½ cup vanilla yogurt
• 2 tbsp milk
• 1 small 3.4 oz box pumpkin spice pudding mix
• ½ tsp salt
• ½ tsp baking soda
• 2 cups flour
• 1 12 oz bag white chocolate chips

Instructions

1. Step 1: Preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper or lightly spray it with non-stick cooking spray and set aside.
2. Step 2: In a large bowl, cream together the sugar and softened butter until smooth and fluffy.
3. Step 3: Add the egg, vanilla yogurt, milk, and dry pumpkin spice pudding mix to the creamed mixture. Stir gently until just combined.
4. Step 4: Mix in the flour, salt, and baking soda until the dough is smooth and uniform.
5. Step 5: Fold in the white chocolate chips evenly throughout the dough.
6. Step 6: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them evenly.
7. Step 7: Bake in the preheated oven for 10 minutes. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
8. Step 8: Serve fresh and warm for the best flavor and texture. Enjoy your pumpkin pudding cookies!

Tips & Variations

• Substitute vanilla or butterscotch pudding mix with pumpkin pie spice added if pumpkin spice pudding isn’t available.
• Use regular vanilla yogurt for best results; Greek yogurt can be used but may alter texture slightly.
• For a twist, try using chocolate pudding mix and a teaspoon of pumpkin pie spice.

Storage

Store cookies in an airtight container at room temperature for 5 to 7 days. For longer storage, freeze cooled cookies in an airtight container for up to 3 months. To enjoy, thaw at room temperature for about an hour before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long are pumpkin pudding cookies good for?

They stay fresh for 5 to 7 days when stored at room temperature in an airtight container.

Can you freeze pumpkin pudding cookies?

Yes, you can freeze them for up to 3 months in an airtight container. Let them thaw at room temperature before eating.

Pumpkin Pudding Cookies Recipe

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★★★★★

4.5 from 98 reviews

• Author: Andria
• Total Time: 25 minutes
• Yield: Approximately 18 medium-sized cookies 1x

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Description

Pumpkin Pudding Cookies are soft, sweet, and pumpkin spiced cookies made with a dry pumpkin spice pudding mix and white chocolate chips for a deliciously moist and flavorful treat. These easy-to-make cookies combine the classic flavors of pumpkin spice with the creamy sweetness of white chocolate, perfect for fall or any time you crave a cozy dessert.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup sugar
• ½ cup softened butter
• 1 egg
• ½ cup vanilla yogurt (regular, not Greek)
• 2 tbsp milk

Dry Ingredients

• 1 small 3.4 oz box pumpkin spice pudding mix (instant)
• 2 cups flour
• ½ tsp salt
• ½ tsp baking soda

Add-ins

• 1 12 oz bag white chocolate chips

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Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or spray it with non-stick cooking spray to ensure the cookies do not stick.
2. Cream sugar and butter: In a mixing bowl, cream together the sugar and softened butter until the mixture is light and fluffy. This helps to create a tender cookie texture.
3. Add wet ingredients and pudding mix: Beat in the egg, then add the vanilla yogurt, milk, and pumpkin spice pudding mix. Stir until just combined to ensure the pudding mix integrates evenly without overmixing.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda to distribute the leavening agents evenly.
5. Mix dry ingredients with wet: Gradually add the flour mixture to the wet ingredients, mixing until smooth and uniform to form the cookie dough.
6. Fold in white chocolate chips: Gently fold the white chocolate chips into the dough, distributing them evenly without overworking the batter.
7. Scoop and bake: Drop the cookie dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them evenly to allow spreading.
8. Bake: Place the cookies in the preheated oven and bake for 10 minutes, or until the edges are lightly golden.
9. Cool: Let the cookies cool on the baking sheet for about 5 minutes to settle, then transfer them to a cooling rack to cool completely before serving. Enjoy them warm or at room temperature.

Notes

• These cookies can be stored in an airtight container at room temperature for 5-7 days.
• You can freeze the cookies for up to 3 months; thaw them at room temperature for about an hour before serving.
• If you cannot find pumpkin spice pudding mix, substitute with butterscotch or vanilla pudding mix plus ½ tsp pumpkin pie spice.
• For a fun variation, try chocolate pudding mix with ¾ tsp pumpkin pie spice.
• Use regular vanilla yogurt for best results; vanilla Greek yogurt can be used but might change texture slightly.
• The recipe yields approximately 18 medium-sized cookies based on rounded tablespoonful scoops; quadruple the recipe for larger batches.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Keywords: Pumpkin cookies, pumpkin pudding cookies, white chocolate chip cookies, pumpkin spice cookies, fall cookies, easy pumpkin recipe, pumpkin dessert