Google Amy's Cooking Adventures: Pumpkin Chocolate Chip Pudding Cookies #choctoberfest

Tuesday, October 15, 2019

Pumpkin Chocolate Chip Pudding Cookies #choctoberfest



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!


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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
2 eggs
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



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5 comments:

  1. This sounds delicious with the instant pudding! I need to try that as an ingredient.

    ReplyDelete
  2. These look so soft and dreamy! Pumpkin Perfection!!! - Faith, Hope, Love, & Luck - Colleen

    ReplyDelete
  3. Yum those sound so good. I love doing my own pumpkin but more times than not I don't think about it and so I use canned...lol. Came over from Fantastical Sharing of Recipes. :)

    ReplyDelete
  4. Great minds Amy, pumpkin and chocolate are perfect together.

    ReplyDelete
  5. Those look big and fluffy and perfect!! I love pudding cookies!

    ReplyDelete

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