Pumpkin Chocolate Chip Pudding Cookies
Pumpkin Chocolate Chip Pudding Cookies are a fun and easy pumpkin cookie that will melt in your mouth. It's a soft, buttery cookie that is full of pumpkin, milk chocolate chips, and pudding mix. Get your hands on the rest of the cookie recipes too.
You've got to give these pumpkin chocolate chip cookies with pudding a try this fall!
Pumpkin is one of my favorites. If you enjoy pumpkin as well, let me share some more recipes to make. Double Layer Pumpkin Cheesecake, Pumpkin Hand Pies, Pumpkin Butterscotch Layer Dessert, or Pumpkin Whoopie Pies
Jump to:
- Pumpkin Chocolate Chip Pudding Cookies
- Pumpkin Chocolate Chip Cookie Ingredients
- How to Make Pumpkin Cookies
- How to prepare the pumpkin puree
- How should I store Pumpkin Chocolate Chip Pudding Cookies?
- Can I freeze these Pumpkin Chocolate Chip Pudding Cookies
- How long will these Pumpkin Pudding Cookies last?
- Can I use pumpkin pudding mix instead of vanilla pudding mix?
- Can I use white chocolate chips instead of milk chocolate chips?
- Pumpkin Chocolate Chip Pudding Cookies
Pumpkin Chocolate Chip Pudding Cookies
These pumpkin pudding cookies are really easy to make. A great snack to break up the day, prepping for a potluck, holiday gathering, cookie swaps, and so much more.
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Pumpkin cookies made with pudding mix are extra moist, fluffy, and perfectly sweet!
Pumpkin Chocolate Chip Cookie Ingredients
These cookies take the essential cookie ingredients. I will share a few of the ingredients that really give these cookies incredible flavor.
Pumpkin Puree | Make sure you use puree not pumpkin pie mix. Puree is just pumpkin pureed up in a can. This is going to help bring out the pumpkin flavor in each bite.
Vanilla Pudding | Vanilla pudding is one you need to reach for. It is going to pair nicely with the pumpkin and help give texture and sweetness to your cookies.
Pumpkin Spice | Whether you buy pumpkin spice or make it homemade this is essential. This spice blend will give your cookies a kick of warm spices that will melt in your mouth.
How to Make Pumpkin Cookies
Start my creaming some of your wet ingredients together. The full instructions are in the printable recipe card below. Once your wet is mixed you will slowly work in the dry ingredients.
Fold in your chocolate chips and scoop out the cookie dough and bake as directed below.
How to prepare the pumpkin puree
You will place a paper towel in your measuring cup and the scoop your puree into the container. Then use a paper towel to pat off the top. You want to remove excess liquid as this can affect the way your cookies turn out.
How should I store Pumpkin Chocolate Chip Pudding Cookies?
You can store these cookies on the counter or place them in the fridge. Just make sure before you put them up that your cookies are fully cooled.
Or you can get condensation that builds on a container or bag and can spoil the cookies. So just ensure they fully cool before putting them up.
Can I freeze these Pumpkin Chocolate Chip Pudding Cookies
You can freeze these chocolate chip pumpkin pudding cookies. Feel free to allow your cookies to fully cool. Then place in a freezer container or freezer bag and store for up to three months.
How long will these Pumpkin Pudding Cookies last?
These cookies will store for up to a week. Granted like any cookie recipe you will find that these cookies are best when eaten within the first few days. Or toss leftovers in the freezer.
Can I use pumpkin pudding mix instead of vanilla pudding mix?
You could swap out the flavor of the pudding in these cookies. Pumpkin pudding instead of vanilla would give more flavor to the cookies. Feel free to give it a whirl if you would like.
Can I use white chocolate chips instead of milk chocolate chips?
Absolutely! Feel free to do white chocolate if that is what you prefer. Even butterscotch chips would be a tasty option for you to try as well.
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Pumpkin Chocolate Chip Pudding Cookies
Ingredients
- 1 cup butter room temperature
- 1 ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree patted dry with a paper towel
- 3.56 ounce box instant vanilla pudding mix
- 2 cups all-purpose flour
- 1 teaspoon pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, add in the butter and brown sugar. Beat with a hand mixer on medium until light and fluffy, about 1 to 2 minutes.
- Add in the vanilla extract, eggs, and pumpkin puree. Beat until the eggs are incorporated.
- In a separate bowl, add in the dry vanilla pudding mix, flour, pumpkin spice, baking soda, and salt. Whisk to combine.
- Pour the dry ingredients in with the wet and beat on medium until the flour is just incorporated.
- Add in the chocolate chips and stir until evenly distributed.
- Using a 1 ½ tablespoon cookie scoop, scoop cookie dough and place them 2 inches apart on the prepared baking sheet.
- Place in the preheated oven and bake for 12 to 14 minutes until the edges are set.
- Let cool for 5 minutes and transfer to a wire rack or paper towel to cool completely.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Delicious cookies but they did not bake for 12-14 minutes it was more like 35 and they are still almost raw.
Thanks for this tip Emily! They have always cooked within 14 minutes for me. I'm glad yours still tasted great even with the longer baking time!