Dessert

Pumpkin Pudding Cookies Recipe

ByElla Hart October 23, 2025October 23, 2025

Introduction

Pumpkin Pudding Cookies are soft, sweet, and bursting with warm pumpkin spice flavor. Made with a dry pumpkin spice pudding mix and white chocolate chips, these cookies offer a unique texture and delicious taste that’s perfect for any season. They come together quickly and are sure to become a favorite treat in your home.

A white speckled plate filled with about fifteen round, soft pumpkin chocolate chip cookies stacked in layers, each cookie showing a golden-orange color with dark brown chocolate chips scattered on top, giving a slightly bumpy texture. The plate rests on a white marbled surface with a gray cloth with white stitches partially visible on the left side. In the background, out of focus, there are a few more cookies and a white textured jar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sugar
½ cup softened butter
1 egg
½ cup vanilla yogurt
2 tbsp milk
1 small 3.4 oz box pumpkin spice pudding mix
½ tsp salt
½ tsp baking soda
2 cups flour
1 12 oz bag white chocolate chips

Instructions

Step 1: Preheat your oven to 375°F. Line a cookie sheet with parchment paper or spray it with non-stick cooking spray and set aside.
Step 2: In a large bowl, cream together the sugar and softened butter until smooth and fluffy.
Step 3: Add the egg, vanilla yogurt, milk, and dry pumpkin spice pudding mix to the creamed mixture. Stir until just combined.
Step 4: Mix in the flour, salt, and baking soda until the dough is smooth and well blended.
Step 5: Fold the white chocolate chips into the dough gently.
Step 6: Drop rounded tablespoonfuls of cookie dough onto your prepared baking sheet, spacing them evenly.
Step 7: Bake in the preheated oven for 10 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Serve fresh and warm for the best flavor and texture. Enjoy!

Tips & Variations

Use butterscotch or vanilla pudding mix with ½ tsp of pumpkin pie spice if you cannot find pumpkin spice pudding mix.
For a richer flavor, try using regular yogurt instead of Greek yogurt.
Chocolate pudding mix can be an interesting twist—add ¾ tsp pumpkin pie spice to complement the chocolate.

Storage

Store the cookies in an airtight container at room temperature for 5-7 days to keep them fresh. If you want to keep them longer, freeze the cooled cookies in an airtight container for up to 3 months. To enjoy after freezing, let them thaw at room temperature for about an hour.

How to Serve

A white speckled plate filled with about fifteen soft, round pumpkin chocolate chip cookies stacked in a rough pile. The cookies are a warm orange-brown color with smooth tops and visible shiny dark chocolate chips scattered across each cookie. The plate sits on a white marbled surface, with part of a gray and white striped cloth near the bottom left of the image and some out-of-focus cookies in the background. The overall feel is cozy and inviting, highlighting the moist texture of the cookies and the contrast of the chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long are pumpkin pudding cookies good for?

Stored properly in an airtight container at room temperature, these cookies will stay fresh for about 5-7 days.

Can you freeze pumpkin pudding cookies?

Yes, you can freeze the cookies after they have cooled completely. Place them in an airtight container and freeze for up to 3 months. Allow them to thaw at room temperature for about an hour before eating.