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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda to distribute the leavening agents evenly.
Mix dry ingredients with wet: Gradually add the flour mixture to the wet ingredients, mixing until smooth and uniform to form the cookie dough.
Fold in white chocolate chips: Gently fold the white chocolate chips into the dough, distributing them evenly without overworking the batter.
Scoop and bake: Drop the cookie dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them evenly to allow spreading.
Bake: Place the cookies in the preheated oven and bake for 10 minutes, or until the edges are lightly golden.
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