Go Back

Pumpkin Pudding Cookies - Soft, Spiced, and Super Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk (discard or save the white for another use)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
  • 1 (3.4 oz / 96 g) box instant vanilla pudding mix (dry, not prepared)
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice (optional but great)
  • 1 cup (170 g) chocolate chips or white chocolate chips (optional)

Method
 

  1. Prep the oven: Heat to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mix wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in egg yolk and vanilla. Stir in pumpkin puree until fully combined.
  3. Add pudding mix: Sprinkle in the dry instant pudding mix and whisk until the batter looks thick and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Bring it together: Add dry ingredients to wet. Stir with a spatula just until no dry streaks remain. Fold in chips if using. The dough will be soft.
  6. Chill briefly (recommended): Cover and chill for 20–30 minutes to make scooping easier and help prevent spreading.
  7. Scoop and space: Use a 1.5-tablespoon scoop and drop mounds 2 inches apart on prepared sheets. For thicker cookies, keep them mounded; for wider cookies, gently flatten the tops.
  8. Bake: Bake 9–12 minutes, until edges look set and centers are slightly soft. They’ll finish setting as they cool.
  9. Cool: Let cookies rest on the sheet for 5 minutes, then move to a rack to cool completely.