Introduction

These pumpkin pudding cookies are the perfect fall treat with chewy edges and a gooey, ultra-thick center that stays soft for days. They deliver cozy pumpkin flavor without being cakey, and require no chilling of the dough. Ideal for holiday gatherings or cozy afternoons, they’re easy to customize with nuts or chocolate chips.

The image shows three chocolate chip cookies on white crinkled parchment paper laid on a white marbled surface. Two full cookies, golden brown with soft, crumbly textures and dark melted chocolate chips scattered on top, sit near the top. Below them is a cookie broken in half, revealing a gooey, rich, dark chocolate inside, with a melted chocolate strand connecting the two halves. A small pile of brown cinnamon powder is visible on the right side of the parchment. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons pumpkin pie spice

¾ cup unsalted butter, room temperature

½ cup brown sugar

½ cup granulated sugar

1 package (3.4 oz) pumpkin spice instant pudding mix (dry, not cook-and-serve)

1 large egg, room temperature

½ cup pumpkin puree, well drained

1 ½ cups semi-sweet chocolate chips

1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.

Step 3: In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and fluffy, about 2-3 minutes.

Step 4: Add the egg, pumpkin puree, vanilla extract, and dry pudding mix to the butter and sugar mixture. Beat until well combined.

Step 5: Gradually add the dry ingredients to the wet ingredients and beat until just combined.

Step 6: Stir in 1 ¼ cups of the chocolate chips. Reserve the remaining ¼ cup for pressing on top of the cookies.

Step 7: Using a ¼ cup measure or large cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Press extra chocolate chips onto the tops of each cookie.

Step 9: Bake for 10-12 minutes, until the edges and tops are just set but still soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use the spoon and level method or weigh your flour for best results to avoid dense cookies.

Make sure the butter is true room temperature (around 60°F), soft but still cool to the touch.

Press excess moisture out of the pumpkin puree by blotting with paper towels to prevent soggy dough.

Cream the butter and sugar thoroughly to create air pockets that help cookies rise tall.

Slightly underbake cookies for the softest centers; they will firm up as they cool.

Add chopped nuts or swap chocolate chips for pumpkin seeds or white chocolate for a twist.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate in an airtight container for up to two weeks. To freeze cookie dough, shape into balls and freeze on a baking sheet until solid, then transfer to a freezer bag for up to four months; bake from frozen, adding 1-2 minutes to the baking time. Freeze baked cookies in an airtight container for up to four months; thaw overnight in the fridge before serving, and warm if desired.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin works perfectly. Just be sure to blot out excess moisture with paper towels to avoid a runny dough.

Do I need to chill the dough before baking?

No chilling is necessary for this recipe. The cookies bake perfectly straight from the mixer and into the oven.