Can one have too many pumpkin cookies? I don’t think so, there’s always something new to try to keep perfecting those recipes!
I was thinking about pumpkin cookies again, especially since this month’s Fantastical Food Fight theme is Pumpkin! I got to wondering if I’d ever made a pumpkin chocolate chip pudding cookie.
I remembered making a pumpkin spice cookie using a special pumpkin spice pudding mix I found that year, but never felt compelled to make them again.
I knew I had made a yummy chocolate chip pumpkin cookie last year - those were rolled in sugar and did not include pudding.
High time to try another version, said I .
These cookies were so popular, that they were devoured almost immediately by Dude and he’s been begging me to make some more ever since (which I am planning to as soon as I roast the pie pumpkins sitting in my kitchen and make some more puree!)
Don’t forget to enter the #Choctoberfest giveaway below and check out the prize pack and all the details here!
Pumpkin Chocolate Chip Pudding Cookies
1 cup unsalted butter, softened
¾ cup brown sugar, such as Imperial Sugar
¼ cup white sugar, such as Imperial Sugar
1 (3.4 oz) package vanilla instant pudding
¼ cup pumpkin puree
1 tsp vanilla extract
1 tsp baking soda
1 teaspoon cinnamon
½ tsp salt
2 ¼ cups all purpose flour
2 cups mini chocolate chips
Preheat the oven to 350 degrees F and line baking sheets with parchment.
Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy. Add the pudding mix and mix until combined.
Add the eggs and pumpkin, mixing thoroughly; stir in the vanilla.
Turn the mixer to low and slowly add the cinnamon, baking soda, salt, and flour.
Use a large spoon to stir in the chocolate chips.
Use a 2 tablespoon scoop to drop the cookies onto the prepared sheets.
Bake the cookies for 10-12 minutes or until lightly browned. Cool on wire racks and store in a tightly sealed container.
Makes about 36 cookies