Pumpkin Pudding Cookies Recipe
If you are on the hunt for a cozy, delightful treat that captures the essence of fall in every bite, then these Pumpkin Pudding Cookies are exactly what you need. Soft, tender, and bursting with warm spices and rich pumpkin flavor, they effortlessly combine the creamy indulgence of pudding with the comforting texture of a cookie. Whether you’re baking for a holiday gathering or simply craving a sweet snack that feels like a hug, these cookies hit the spot perfectly every time.
Ingredients You’ll Need
The magic of Pumpkin Pudding Cookies lies in the simplicity and quality of the ingredients. Each one plays a starring role in creating that moist, flavorful, and perfectly spiced cookie that’s hard to resist.
- Pumpkin puree: The star of the show, offering moisture, flavor, and a lovely orange color.
- Granulated sugar: Provides just the right balance of sweetness and helps with the texture.
- Unsalted butter: Adds richness and helps make the cookies tender when softened properly.
- Instant vanilla pudding mix: The secret ingredient that keeps these cookies soft and delicious.
- All-purpose flour: The base of the dough, giving structure to the cookies.
- Baking soda: Acts as a leavening agent, helping the cookies rise and brown.
- Ground cinnamon: Brings warmth and depth to the pumpkin flavor.
- Ground nutmeg: Adds a subtle spicy kick that complements the pumpkin beautifully.
- Ground ginger: Enhances the spice profile with a touch of brightness.
- Salt: Balances the sweetness and spices for a well-rounded taste.
- Vanilla extract: Deepens the flavor and adds aromatic richness.
- Chocolate chips or nuts (optional): For extra texture and bursts of flavor.
How to Make Pumpkin Pudding Cookies
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Lining your baking sheet with parchment paper is a great tip that helps prevent sticking and makes cleanup easier, setting you up for baking success.
Step 2: Cream Butter and Sugar
In a large bowl, cream together softened unsalted butter and granulated sugar. Doing this for 2-3 minutes until light and fluffy is crucial—it incorporates air that contributes to a tender crumb in your cookies.
Step 3: Add Pumpkin and Vanilla
Mix in the pumpkin puree and vanilla extract thoroughly. This wet mixture forms the flavorful foundation of your dough and ensures every bite is moist and aromatic.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the instant vanilla pudding mix, flour, baking soda, cinnamon, nutmeg, ginger, and salt. This spice blend is what transforms a simple cookie into a warm, festive treat.
Step 5: Bring Wet and Dry Together
Gradually stir the dry ingredients into the pumpkin mixture until just combined. Overmixing can make cookies tough, so be gentle here. If you want, fold in chocolate chips or nuts for a little extra texture and flavor surprise.
Step 6: Shape the Cookies
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your baking sheet. Leave enough space between each cookie to allow room for spreading without them merging.
Step 7: Bake to Perfection
Bake for 10-12 minutes until the cookie edges are lightly golden and the tops look set. Timing here is important to keep the cookies soft in the middle but give a slight crisp at the edges.
Step 8: Cool Before Enjoying
Let the cookies cool on the baking sheet for about 5 minutes. This resting helps them firm up just enough before you transfer them to a wire rack to cool completely. Patience here means perfect texture!
Step 9: Optional Finishing Touch
For a festive flair, consider dusting the cookies with powdered sugar before serving. It’s a simple touch that adds a little sweetness and looks gorgeous.
How to Serve Pumpkin Pudding Cookies
Garnishes
These cookies are wonderful just as they are, but a light dusting of powdered sugar or a drizzle of white chocolate can add a lovely visual and taste contrast. Toasted pecans or a sprinkle of cinnamon sugar also make beautiful garnishes that bring out the autumnal flavors wonderfully.
Side Dishes
Pumpkin Pudding Cookies pair beautifully with comforting sides, especially a warm cup of chai tea or a creamy latte. For a cozy dessert duo, serve alongside vanilla ice cream or a dollop of whipped cream for that perfect balance of warmth and creaminess.
Creative Ways to Present
Want to impress your guests? Arrange a stack of Pumpkin Pudding Cookies on a rustic wooden board with autumn leaves or tiny pumpkins for a festive centerpiece. You can also sandwich them with cream cheese frosting or marshmallow fluff for an irresistible twist on presentation and taste.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Pudding Cookies store best in an airtight container at room temperature, where they remain soft and flavorful for up to 4 days. Keeping them sealed properly ensures they don’t dry out or lose their tender texture.
Freezing
If you plan to save some for later, these cookies freeze beautifully. Place them in a freezer-safe container or a zip-top bag, separating layers with parchment paper to avoid sticking. They will keep well for up to 3 months, ready whenever you want a tasty treat.
Reheating
To enjoy frozen cookies, let them thaw at room temperature or warm them gently in the microwave for 10-15 seconds. This quick heat refreshes their soft texture and enhances the comforting spices, making them feel freshly baked again.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually the most common choice for Pumpkin Pudding Cookies, providing consistent moisture and rich flavor.
What if I don’t have instant vanilla pudding mix?
If you can’t find instant vanilla pudding, you can substitute with a similar-flavored mix, but the texture might be slightly different. The pudding mix is key to the cookie’s softness and moisture.
Can I make these cookies gluten-free?
Yes, with some adjustments. Use a gluten-free all-purpose flour blend that measures cup for cup like regular flour, and ensure your pudding mix doesn’t contain gluten. The cookies will still be delicious!
Why do these cookies stay so soft?
The secret lies in the instant pudding mix and the pumpkin puree, both of which add moisture and tenderness that keep these cookies wonderfully soft even after baking.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Adding chocolate chips or chopped nuts is a fantastic way to introduce additional texture and flavor to your Pumpkin Pudding Cookies. Just fold them in during the final mixing step.
Final Thoughts
These Pumpkin Pudding Cookies are more than just a seasonal treat—they’re a cozy, soulful indulgence that invites you to savor each bite. Whether you’re baking for family, friends, or yourself, I wholeheartedly encourage you to try this recipe. You’ll soon discover why these soft, spice-kissed cookies become a beloved favorite year after year.
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Pumpkin Pudding Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Pudding Cookies are soft, moist, and bursting with warm autumn spices. Made with pumpkin puree and instant vanilla pudding mix, they have a unique, tender texture and a deliciously rich flavor. Perfect for the fall season, these cookies are easy to make and customizable with optional chocolate chips or nuts for added texture.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 package instant vanilla pudding mix (3.4 oz / 96 g)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Optional Ingredients
- 1 cup chocolate chips or nuts (optional, for added texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper if desired to prevent sticking and ensure easy clean-up.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air for a tender cookie.
- Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract into the creamed butter and sugar until everything is well combined and the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the instant vanilla pudding mix, all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt to distribute the spices evenly and activate the baking soda.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make cookies tough. If using, fold in chocolate chips or nuts now for added texture and flavor.
- Shape Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges turn lightly golden and the tops appear set and no longer shiny.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents them from breaking.
- Optional Garnish: For an extra sweet touch, sprinkle powdered sugar over the cooled cookies before serving to add a festive look and subtle sweetness.
Notes
- Ensure butter is softened but not melted to get the best texture when creaming with sugar.
- Pumpkin puree can be canned or homemade, but make sure it’s pure pumpkin and not pumpkin pie filling.
- Instant pudding mix adds moisture and softness, but do not substitute with cook-and-serve pudding.
- Optional chocolate chips or nuts add crunch and extra flavor but can be omitted for a simpler cookie.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a spicier cookie, increase cinnamon or add a pinch of cloves or allspice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 11 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: pumpkin cookies, pudding cookies, fall dessert, soft cookies, pumpkin dessert, autumn baking
