Imagine biting into a cookie that captures the essence of fall in every single crumb - soft, pillowy, and bursting with warm spices and sweet white chocolate. These Pumpkin White Chocolate Pudding Mix Cookies are not just another dessert; they're a culinary experience that transforms ordinary baking into an extraordinary moment of pure comfort and delight. With just 27 minutes from start to finish, you'll create a batch of cookies that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup pumpkin puree
- 1/2 cup white chocolate chips
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add the pumpkin puree and vanilla extract to the butter-sugar mixture. Mix until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and ground cinnamon until thoroughly integrated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature butter for the fluffiest, most evenly mixed cookie dough
- Don't overmix the batter - mix just until ingredients are combined to keep cookies tender
- For extra flavor, toast the white chocolate chips briefly in a dry skillet before adding to the dough
- Use fresh, high-quality pumpkin puree for the most vibrant autumn flavor
- Allow cookies to cool completely to let the texture set and flavors develop
- Store in an airtight container with a slice of bread to keep cookies soft for up to 5 days
- For a gourmet touch, dust cooled cookies with a light sprinkle of powdered sugar or cinnamon
Nutrition Facts
Calories: 140kcal
Carbohydrates: 19g
Protein: 1g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
