Go Back
+ servings
featured pumpkin pudding cookies

Pumpkin Pudding Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 10 minutes
Total Time: 37 minutes
Servings: 38 cookies
Calories: 127kcal
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.
Print Recipe

Ingredients

  • ¾ cup unsalted butter slightly melted
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ½ cup pure pumpkin puree
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 3.4 ounces dry vanilla instant pudding mix 1 4-serving size package, see recipe note
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • 1 ¼ cups white chocolate chips divided

Instructions

  • In the bowl of a stand mixer fitted with a 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 light brown sugar, ¼ cup granulated sugar
    wet ingredients for pumpkin pudding cookies
  • Beat in pumpkin, egg, and vanilla extract until creamy (about 2 minutes).
    ½ cup pure pumpkin puree, 1 large egg, 1 teaspoon pure vanilla extract
  • In a large bowl, stir together flour, dry pudding mix, pumpkin pie spice, baking soda, cornstarch, and salt.
    2 ⅓ 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 salt
    wet and dry ingredients in bowls for pumpkin pudding cookies
  • 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.
    1 ¼ cups white chocolate chips
  • Line a baking sheet that can fit into your freezer with parchment paper. Use a 2-tablespoon size 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).
    pumpkin pudding cookie dough in a glass bowl with a cookie scoop
  • 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.
  • 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.
    8 pumpkin cookie dough balls on a parchment lined baking sheet before baking
  • 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.
    8 pumpkin pudding cookies on a parchment lined baking sheet after baking
  • Let cookies cool completely on baking sheets before transferring to a food safe container for storage. 

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
  • 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.
  • Pudding Mix: 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.

Nutrition

Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 42mg | Fiber: 1g | Sugar: 11g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg