Description
Pumpkin Pudding Cookies are soft, sweet cookies infused with pumpkin spice pudding mix and studded with white chocolate chips. These cookies offer a moist, tender texture and wonderful fall flavors, making them an irresistible treat perfect for the season or any time of year.
Ingredients
Scale
Wet Ingredients
- 1 cup sugar
- ½ cup softened butter
- 1 egg
- ½ cup vanilla yogurt
- 2 tbsp milk
Dry Ingredients
- 1 small 3.4 oz box pumpkin spice pudding mix (instant)
- ½ tsp salt
- ½ tsp baking soda
- 2 cups all-purpose flour
- 1 12 oz bag white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly spray it with non-stick cooking spray, then set it aside to prepare for baking.
- Make Dough Base: In a large mixing bowl, cream together the sugar and softened butter until smooth and fluffy. Then, add the egg, vanilla yogurt, and milk to the mixture, stirring until well combined. Next, incorporate the dry pumpkin spice pudding mix and stir just until combined.
- Add Dry Ingredients: To the wet mixture, add the flour, salt, and baking soda. Mix gently until the dough reaches a smooth consistency without overmixing. Finally, fold in the white chocolate chips evenly throughout the dough.
- Shape Cookies: Using a rounded tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them slightly apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes, or until the cookies are set and lightly golden around the edges. Be careful not to overbake to maintain their soft texture.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer the cookies to a wire cooling rack to cool completely. Serve warm or at room temperature and enjoy!
Notes
- These cookies are best enjoyed fresh and warm for optimal softness and flavor.
- Store cookies in an airtight container at room temperature to keep them fresh for 5-7 days.
- You can freeze cooled cookies in an airtight container for up to 3 months; thaw at room temperature before serving.
- If pumpkin pudding mix is unavailable, substitute with vanilla or butterscotch pudding mix and add ½ teaspoon pumpkin pie spice for flavor.
- Vanilla yogurt can be substituted with vanilla Greek yogurt for a slight texture variation.
- Try experimenting with other pudding flavors like chocolate and adding complementary spices for a different twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cookies, pumpkin pudding cookies, white chocolate chip cookies, fall cookies, easy pumpkin dessert, pumpkin spice cookies
