- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
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.
