Pumpkin Spice Double Chip Cookies
Pumpkin everything forever. Especially these chewy, soft, perfectly wonderful pumpkin spice double chip cookies that smell like heaven!
Servings: 24
Ingredients
- 1 Package Instant Pumpkin Spice Pudding 3.4 ounce
- 2 Cups Flour
- 1 teaspoon Baking Soda
- 1 Pinch Salt
- 1/2 Cup Butter softened
- 1/2 Cup Shortening butter flavored
- 3/4 Cup Brown Sugar
- 1/4 Cup Sugar
- 1/2 teaspoon Vanilla
- 2 Large Eggs
- 1/2 Cup Chocolate Chips
- 3/4 Cup Pumpkin Spice Chips
Instructions
- Preheat the oven to 350 degrees
- In a bowl, whisk the pudding, flour, baking soda, and salt.1 Package Instant Pumpkin Spice Pudding, 2 Cups Flour, 1 teaspoon Baking Soda, 1 Pinch Salt
- In a KitchenAid, cream together the butter and shortening for 30 seconds.1/2 Cup Shortening, 1/2 Cup Butter
- Add the brown sugar and white sugar and beat for 3 minutes in order to incorporate air into the batter for a fluffier cookie.3/4 Cup Brown Sugar, 1/4 Cup Sugar
- Add the vanilla and one egg, beat again for a few seconds, add the second egg and beat for 30 seconds.1/2 teaspoon Vanilla, 2 Large Eggs
- With the mixer running on low, slowly add the dry ingredients and mix until well incorporated, about 30 seconds.
- Add the chips and fold in.1/2 Cup Chocolate Chips, 3/4 Cup Pumpkin Spice Chips
- Scoop heaping tablespoons onto a baking sheet and bake for 8-10 minutes.
Notes
Store in an airtight container for 2-3 days or freeze for up to 4-5 months.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 143mg | Potassium: 55mg | Fiber: 1g | Sugar: 13g | Vitamin A: 140IU | Calcium: 14mg | Iron: 1mg