Pumpkin Spice Chocolate Chip Pudding Cookies are perfect for fall!
Today’s Secret Recipe Club reveal is bittersweet. You see, SRC’s time has come to a close. Luckily, there are some few new clubs and events on the horizon (most including former SRC members – yay!), so keep an eye out for those!
For this final Secret Recipe Club reveal, I was assigned Nicole’s blog, I am a Honey Bee. Nicole is a wife, mom, and architect by day! She also loves a challenge, cooking, and baking!
I knew I definitely wanted to make a dessert for my final SRC post, and since I’m obsessed with all things pumpkin spice, I decided to make a pumpkin spice version of a chocolate chip cookie!
They were so good!!!
The pumpkin spice flavor is perfect for fall and a neat change of pace compared to regular chocolate chip cookies!
Thank you for an amazing recipe, Nicole!
Pumpkin Spice Chocolate Chip Pudding Cookies
Adapted from I am a Honey Bee
¾ cup butter (1 ½ sticks), softened
¾ cup brown sugar
¼ cup sugar
1 (3.4 oz) box pumpkin spice vanilla pudding
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 tsp vanilla extract
1 tsp baking soda
2 ¼ cups flour
2 cups mini chocolate chips
Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone mats.
Place the butter and the sugars into the bowl of a stand mixer. Beat with the paddle attachment until light and fluffy. Add the pudding mix and spices and mix until combined.
Beat in the eggs and vanilla until completely combined.
Turn to low and stir in the baking soda and flour until completely incorporated. Stir in the mini chocolate chips.
Use a medium scoop to drop dough balls onto the prepared baking sheets.
Bake for 8-11 minutes or until the centers of cookies are just set.
Cool for 5 minutes on trays, then move to wire racks and cool completely.
Makes about 36 cookies