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
- ½ cup pumpkin puree
- 1 3.9-oz. package pumpkin pudding mix
- 1 cup 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.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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