I have to admit that I did not know that such things as pudding cookies existed until about two years ago. I’d never even thought about adding pudding mix into cookies, but once I tried it, it opened the door to a whole new cookie world. The texture and flavor that is added to cookies with pudding mix makes them superstars.
Pumpkin Pudding Cookies
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- 1 egg room temperature
- 1 tsp. vanilla extract
- ½ cup pumpkin puree
- 3.9 oz package pumpkin pudding mix
- 1 cup all purpose flour
- 1 tsp. cinnamon
- ⅛ tsp. salt
- ½ tsp. baking soda
- In a mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add egg and beat well. Scrape sides and bottom of the bowl.
- Add vanilla and pumpkin puree, and mix well.
- Lower the speed to low and mix in pudding mix, flour, cinnamon, salt, and baking soda until all combined. Scrape sides and bottom of the bowl, and mix a few more times.
- Refrigerate dough for 30 minutes to 1 hour.
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Scoop cookie dough with a medium cookie scoop (#40 or #50) onto the baking sheet, about 2 inches apart, and bake for 9–11 minutes. (If you have to bake cookies in batches, refrigerate dough in between.)
- Cool on a wire rack.
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