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Pumpkin Pudding Cookies Recipe

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★★★★★

5 from 140 reviews

These Pumpkin Pudding Cookies are the ultimate fall treat featuring chewy edges and ultra-soft, gooey centers with a cozy pumpkin flavor. Made with instant pumpkin spice pudding mix, brown butter, and pumpkin puree, they bake to perfection without chilling the dough. Perfect for fall parties and holidays, these cookies are easy to customize with mix-ins like chocolate chips or nuts, and stay soft for days.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (measured by spoon and level or weighed)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice (homemade or store-bought)
  • 1 package (3.4 oz) pumpkin spice instant pudding mix (not cook and serve)

Wet Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup brown sugar (light or dark)
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 3/4 cup pumpkin puree, well drained and blotted dry
  • 1 tsp vanilla extract

Add-ins

  • 1 1/2 cups semi-sweet chocolate chips (reserve about 1/3 cup for topping)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and instant pudding mix until well combined. Set aside.
  2. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown sugar and granulated sugar for 2-3 minutes until light, fluffy, and well combined. This step is critical for creating air pockets that make the cookies thick and tender.
  3. Add Wet Ingredients: Beat in the room temperature egg, pumpkin puree (pressed to remove excess moisture), and vanilla extract until the mixture is smooth and homogeneous.
  4. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, beating until just combined and a smooth dough forms.
  5. Stir in Chocolate Chips: Fold in the semi-sweet chocolate chips thoroughly, reserving about 1/3 cup to press on top of each cookie before baking.
  6. Scoop the Dough: Using a 1/4 cup measuring cup, drop large dollops of dough onto parchment-lined baking sheets, spacing them adequately to allow spreading.
  7. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes, until the edges and tops are just set but the centers remain slightly glossy and soft. Avoid overbaking for the best chewy, gooey texture.
  8. Add Topping Chocolate Chips: Immediately after removing from the oven, press the reserved chocolate chips onto the warm cookies for an appealing finish.
  9. Cool and Store: Allow cookies to cool slightly on the baking sheet before transferring to a wire rack. Store in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks.

Notes

  • Measure flour correctly using the spoon and level method or preferably a kitchen scale for best results.
  • Use truly room temperature butter (about 60°F) to ensure proper creaming with the sugars.
  • Blot pumpkin puree dry to remove moisture that could make cookies too wet.
  • Cream butter and sugar fully to integrate air pockets that help cookies rise and stay thick.
  • Underbake slightly by pulling cookies out when edges are set, but tops still look slightly wet and golden for the softest texture.
  • Press extra chocolate chips on top of cookies immediately after baking for aesthetic appeal and added chocolate goodness.
  • Freeze cookie dough balls on a tray before transferring to a bag; bake from frozen adding 1-2 minutes to the baking time.
  • Freeze baked cookies after cooling in an airtight container for up to 4 months—thaw overnight in fridge before serving.

Keywords: pumpkin cookies, pudding cookies, fall cookies, pumpkin dessert, chocolate chip cookies, soft cookies, chewy cookies, autumn baking

Find it online: https://dinewithlily.com/pumpkin-pudding-cookies-recipe/