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
Scale
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
