The softest chocolate chip cookies made with pumpkin pudding mix for the most wonderful fall treats ever.
I discovered something extremely disconcerting while preparing this post for today...I have not posted a pumpkin recipe since December 2017. That's nearly two years ago and completely unacceptable. Usually I am a year behind on posting recipes, so I must not have made too many pumpkin recipes in 2017 if I didn't post any last year. This year, I believe I have at least a couple pumpkin recipes to share :) I have 5 or 6 pumpkin recipes on my September meal plan, so hopefully next year I will be better prepared for fall!
These cookies are very typical pudding cookies. I've used a bit of the base recipe to make different variations on my blog years ago. I love the simplicity of it and how solid the base recipe is. There are so many possibilities. This combination of pumpkin spice pudding and semisweet chocolate chips is a wonderful combination. Perfect for fall, without a doubt!
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What you need:
- 3/4 cup (1 1/2 cups) unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 small box pumpkin spice instant pudding mix
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 2 1/4 cups all-purpose flour
- 1 to 2 cups semisweet chocolate chips
- In a stand mixer, cream together butter, brown sugar, and granulated sugar.
- Add pudding mix and mix until combined.
- Add eggs and vanilla and mix until combined.
- Add baking soda and flour and mix until just combined.
- Stir in chocolate chips.
- Scoop onto a parchment paper or silicone mat lined baking sheet.
- Bake in a preheated 350 degree oven for 8 to 10 minutes
- Let cool for 2 minutes before removing to a wire rack.
The last pumpkin recipe I posted was a hybrid of one cookie with pumpkin too and I loved these Pumpkin Molasses Cookies so much. Chef in Training also has this incredible Pumpkin Streusel Pudding Cookies recipe that is one of my favorite pumpkin cookie recipes!
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