Pumpkin pudding cookies are soft and tender cookies stuffed full of white chocolate chips. These cookies are easy to make and perfect for the holidays.
Pumpkin White Chocolate Chip Cookies
If you are a fan of all things pumpkin, you are going to love these cookies! They are a tender pumpkin cookie that is full of white chocolate chip goodness.
The best part? These cookies are homemade but you use a pudding mix to give them extra flavor and make them super soft.
Why You’ll Love this Pudding Cookies Recipe:
- Easy to make: These pumpkin cookies are a simple recipe that results in an incredibly soft treat.
- Fall favorite: These cookies use real pumpkin and pumpkin spice to give them a great fall flavor.
How to Make Pumpkin Pudding Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Cream the butter and the sugars together until light and fluffy.
- Add in the pumpkin, egg, and vanilla and mix until creamy.
- In another bowl, mix together the flour, pudding mix, pumpkin pie spice, baking soda, cornstarch, and salt.
- Mix together the dry and wet ingredients.
- Use a cookie scoop to scoop the dough into balls.
- Add the extra white chocolate chips to the tops of the cookies.
- Freeze for 10 minutes on a baking sheet.
- Bake for 12-14 minutes or until the edges are set.
- Let the cookies cool on the baking sheet.
Pudding mix makes cookies soft and tender. It also adds an extra bit of flavor to your cookies.
No. Do not prepare the pudding mix according to the directions on the box. Add just the dry powder into the cookie dough.
Use “instant” vanilla pudding mix, not the cook & serve kind. This recipe calls for 1 3.4-ounce package of instant pudding mix.
Yes! Freeze cookies in an airtight container for up to 3 months. Bring cookies to room temperature before serving.
These cookies are great for fall but are also a welcome addition to any cookie tray during the winter holidays. They are great for pumpkin lovers or for anyone who is a fan of white chocolate.
These cookies are super moist thanks to the added pudding mix. It helps keep the cookies soft while also adding a bit more vanilla flavoring to the pumpkin cookies.
Recipe Tips and Notes
Scrap down the side of the bowl when you combine the wet and the dry ingredients. This will help incorporate everything evenly.
Do not overmix the batter though. Just combine the ingredients so that the cookies stay soft and chewy.
Place the cookies on a cookie sheet and freeze them so that they will keep their shape when they bake.
Can I use pumpkin pie filling in these cookies?
No. Use pumpkin puree for these pumpkin pudding cookies.
What other kinds of chocolate chips can I use?
Use your favorites! Milk chocolate, dark chocolate, semi-sweet, and mini all work great.
These pumpkin pudding cookies with white chocolate chips are soft and chewy. They make a great dessert treat and are a fun addition to any cookie tray.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pumpkin Pudding Cookies Recipe
- ¾ cup unsalted butter 170 grams, slightly melted (1½ sticks)
- ¾ cup brown sugar 160 grams
- ¼ cup granulated sugar 50 grams
- ½ cup pure pumpkin puree 114 grams
- 1 large egg 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2⅓ cups all-purpose flour 280 grams
- 3.4 ounces dry vanilla instant pudding mix 96 grams (1 box)
- 2 teaspoons pumpkin pie spice 6 grams
- 1 teaspoon baking soda 4 grams
- 1 teaspoon cornstarch 3 grams
- ½ teaspoon kosher salt
- 1¼ cups white chocolate chips 213 grams, divided
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until well mixed, about 2 minutes.¾ cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
- Beat in the pumpkin, egg, and vanilla extract until creamy, about 2 minutes. Set aside.½ cup pure pumpkin puree, 1 large egg, 1 teaspoon pure vanilla extract
- In a large bowl, stir together the flour, dry pudding mix, pumpkin pie spice, baking soda, cornstarch, and salt.2⅓ cups all-purpose flour, 3.4 ounces dry vanilla instant pudding mix, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon kosher salt
- Pour the dry ingredients into the wet ingredients and stir just until combined. Try to avoid overmixing so the cookies stay soft and chewy.
- Stir in 1 cup of the white chocolate chips. Set the other ¼ cup of white chocolate chips aside to top the cookies before baking.1¼ cups white chocolate chips
- Line a baking sheet that can fit into your freezer with parchment paper. Use a 2-tablespoon-sized cookie scoop to scoop evenly-sized cookies onto the prepared baking sheet. Place all of the cookies onto a single baking sheet (not touching each other).
- Use the remaining ¼ cup of white chocolate chips to press extra chocolate chips into the top of each cookie. The cookie dough should be in balls – do not flatten the cookie dough balls at all.
- Place the tray of cookie dough in the freezer for 10 minutes. This will help the cookies keep their shape while baking.
- While the cookies chill, preheat oven to 350°F.
- Line a second baking sheet with parchment paper and place some of the cookie dough balls from the freezer onto the baking sheet. The cookies should be 3 inches apart from each other.
- Bake one sheet of cookies at a time for 12-14 minutes, or until the edges are set. The bottoms will be slightly brown but the tops of cookies will still look slightly wet. They’ll continue to bake on the hot tray after removing the cookies from the oven.
- Let cookies cool completely on baking sheets before transferring to a food safe container for storage.
- The pudding mix must be the “instant” kind – not the cook & serve kind. Do not prepare the pudding mix according to the directions on the box. Add just the dry powder into the cookie dough.
- Scrape down the sides of the bowl when you combine the wet and the dry ingredients. This will help incorporate everything evenly.
- Do not overmix the batter though. Just combine the ingredients so that the cookies stay soft and chewy.
- Place the cookies on a cookie sheet and freeze them so that they will keep their shape when they bake.
- Freezing Cookie Dough: To freeze raw cookie dough balls, place balls in a flat layer on a baking sheet in the freezer. Once frozen, place the cookie dough balls into an airtight container or zip-top bag and freeze for up to 3 months. Add 2 additional minutes to the baking time when baking the frozen cookie dough balls.