Pumpkin Pudding Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Chill Time: 10

Total Time: 37

Servings: cookies

Calories: 127kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
Stand Mixer
2 Baking Sheet
Cookie Portion Scoop

Ingredients

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

Instructions

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.

Notes

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.

Storage: Store pumpkin pudding cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition