Pumpkin Pudding Cookies are the perfect fall treat when you’re craving something soft, cozy, and full of pumpkin flavor.
Made with instant pudding mix for an extra tender texture, these pumpkin cookies stay moist and delicious for days. Whether you’re baking for a fall gathering, Thanksgiving dessert table, or simply looking for easy pumpkin cookie recipes to enjoy with a cup of coffee, these cookies are sure to become a seasonal favorite.
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Why You’ll Love These Pudding Cookies
- Soft and chewy texture thanks to the pudding mix and pumpkin puree.
- Easy to make with simple pantry ingredients and minimal prep time.
- Packed with warm fall flavors like pumpkin, cinnamon, and cozy spices.
- Perfect for holiday baking, Thanksgiving dessert trays, and fall gatherings.
- Stays moist and fresh for several days, making them great for make-ahead treats.
- Family-friendly cookies that both kids and adults will love.
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.Add the pumpkin puree, egg, and vanilla extract. Mix until fully combined.In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.Gradually add the dry ingredients to the wet ingredients, mixing just until a soft cookie dough forms.Fold in any optional mix-ins such as white chocolate chips, chocolate chips, or chopped pecans.Scoop the dough onto the prepared baking sheets using a cookie scoop or tablespoon, leaving about 2 inches between each cookie.Bake for 10–12 minutes, or until the edges are lightly set and the centers still appear soft.Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.Let the cookies cool completely before serving or storing in an airtight container.
How To Make
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier. Setting everything up before mixing the dough helps the baking process go smoothly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This step helps create a soft, tender cookie texture and evenly distributes the sweetness throughout the dough.
Step 3: Add the Wet Ingredients
Mix the pumpkin puree, egg, and vanilla extract into the creamed butter mixture. Continue stirring until everything is fully combined and smooth. The pumpkin adds moisture and rich fall flavor to every bite.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Mixing the dry ingredients separately helps ensure the spices and leavening agents are evenly distributed throughout the cookie dough.
Step 5: Make the Cookie Dough
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing, as this can make the cookies dense instead of soft and tender. The dough should be thick and easy to scoop.
Step 6: Stir in Optional Mix-Ins
If desired, gently fold in white chocolate chips, chocolate chips, chopped pecans, or your favorite baking mix-ins. This is a great way to customize the cookies and add extra flavor and texture.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow room for spreading as they bake.
Step 8: Bake Until Soft and Set
Bake the cookies for 10–12 minutes, or until the edges are lightly set and the centers still look slightly soft. Be careful not to overbake, as the cookies will continue to firm up while cooling.
Step 9: Cool on the Baking Sheet
Remove the baking sheets from the oven and allow the cookies to rest for about 5 minutes. This helps them finish setting and makes them easier to transfer without breaking.
Step 10: Cool Completely and Serve
Transfer the cookies to a wire rack and allow them to cool completely. Enjoy them right away or store them in an airtight container to keep them soft and fresh for several days.
The Bottom Line
These Pumpkin Pudding Cookies are soft, flavorful, and packed with cozy fall spices that make every bite feel like autumn. Whether you’re baking for Thanksgiving, a fall gathering, or simply craving a homemade pumpkin dessert, this easy cookie recipe is sure to become a seasonal favorite.
If you love fall baking, be sure to try these delicious Carrot Cake Blondies with Cream Cheese Frosting, browse these festive Thanksgiving Cookie Ideas, create a crowd-pleasing Thanksgiving Snack Board, or find even more seasonal inspiration with these Fall Bake Sale Treats. Happy baking!
