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Once upon at time, I raved about how the addition of instant pudding made cookies magically soft and delicious.

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This seasonal pumpkin spice pudding was an irresistible impulse buy for me. It should be blatantly obvious now that I’m a sucker for anything pumpkin.

Make these! And drizzle with chocolate and slather with cream cheese frosting. Or just eat them “plain”–quotations because they are anything but 🙂

Soft Pumpkin Spice Pudding Cookies

3/4 cup butter, softened
3/4 cup brown sugar
1 3.4 oz package pumpkin spice pudding mix
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cup flour
2 tbsp milk

Cream butter, brown sugar and sugar together in a large bowl.

Add in dry pumpkin spice instant pudding mix and beat until well combined.

Add eggs and vanilla and mix well.

Add flour and baking soda and beat until well combined.

(If using, stir in chocolate chips until evenly distributed.)

Roll dough into 1″ balls. Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.

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