These pudding cookies are hands down the best pumpkin cookies we’ve ever had! THIS. IS. IT! It's got the texture of a fluffy chocolate chip cookie but tastes like pumpkin. And best of all, we're including three different ways to make it!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: 100 Best Cookies Recipes on the Planet
Cuisine: American
Keyword: chocolate chip, Cookies, copycat, dessert, pudding cookies
Combine butter, eggs, sugars, vanilla in large bowl until evenly mixed.
2 Cups Butter, 4 Eggs, 1 ½ Cups Granulated Sugar, 2 Cups Brown Sugar, 1 teaspoon Vanilla Extract
In a separate bowl combine the flour, pumpkin pie spice, salt, baking soda, and pudding mix.
5 to 5 ½ Cups All-Purpose Flour, 1 teaspoon Pumpkin Pie Spice, 2 teaspoon Salt, 2 teaspoon Baking Soda, 1 ½ 3.4 ounce boxes Instant Pumpkin Pudding Mix
Slowly add the dry ingredients into the large bowl of wet ingredients.
Once ingredients are combined slowly mix in chocolate chips. At this point you can stuff a Rolo on the inside of one or just scoop onto a baking sheet. We prefer them rolled in cinnamon sugar regardless of the type we make, but it's up to you!
* This recipe takes 2 3.4 boxes of instant pumpkin pudding, but you only need 5.1 ounces. That's about 1 1/2 boxes or use a kitchen scale to weigh it out, which is what I do. Baked cookies and unbaked cookie dough can both be frozen. Please see the post above this recipe card for instructions on how to freeze cookies and cookie dough.