A pumpkin cookie that stays soft for days due to the secret ingredient….pudding mix! Throw in some white chocolate chips for a real Autumn treat!
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So I have seen pudding cookies all over Pinterest, and finally decided to see what all the fuss was about. I mean could one ingredient really make that much of a difference?! Ok, yup it can.
But why? Maybe it’s the science teacher in me to ask questions. After a little poking around the internet, I found my answer. Pudding mix contains…(cue epic music)…cornstarch! Yup. Cornstarch. That’s it. That’s why pudding mix cookies are just so darn good and stay darn good for days.
For this recipe, be sure to use instant pudding mix. I found some pumpkin spice pudding mix and that’s what sparked these cookies. I got so excited I grabbed a box and quickly got to make these tasty little treats.
If you can’t find pumpkin spice pudding mix, vanilla will do just fine. Just add a teaspoon of pumpkin pie spice and you should achieve the same tasty results that I did. If using pudding mix skeeves you out, then add in cornstarch instead and pumpkin pie spice. It really is the cornstarch that makes these cookie so soft. I think they even make organic pudding mix now if your heart desires.
And speaking of pumpkin pie spice, you can buy a container it at the store. But I bet you have all the ingredients in your cupboard! Go ahead and whip up your own batch of pumpkin pie spice for a fraction of the cost!
I threw in some white chocolate chips for good measure. I just love the combination of white chocolate and pumpkin, don’t you? I’m sure semi-sweet chocolate chips would be fine. I just LOVE the white chocolate mingling with pumpkin.
To Make These Cookies You Will Need:
- Cookie Sheets (I love my Chicago Metallic cookie sheets– they are heavy duty aluminum which means they bake up my cookies nice and evenly!)
- Cookie Spatula (I just purchased this Oxo Good Grips Flexible spatula and it’s perfect to slide the cookies right off which damaging them!)
- Cooling Rack (this is a must to allow your cookies to cool properly after baking)
- Mixing bowls (I swear by my Pyrex mixing bowls– even come in handy dandy set of 3!)
- Liquid Measuring Cup
- Dry measuring Cups
- Measuring Spoons
- Stand mixer or hand mixer (I have both and recommend Kitchenaid)
- Good whisk!
- Silicone spatula
If you make these be sure to snap a photo and include the #bostongirlbakes so I can see!
Pumpkin White Chocolate Pudding Mix Cookies
- 1 cup (2 sticks, 226 g) unsalted butter melted
- 2 1/4 cups (270 g) all purpose flour
- 1 teasoon salt
- 1 teaspoon baking soda
- 1 package instant pumpkin spice pudding mix
- 1/4 cup (50 g) granulated sugar
- 1 1/4 cups (267 g) dark brown sugar
- 1 large egg room temperature
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoon milk
- 2 cups (170 g) white chocolate chips
- Preheat oven to 350°F. Prepare your baking sheets with parchment paper.
- In a medium bowl, combine flour, pudding mix, baking soda, and salt. Whisk to combine.
- In a stand mixer with a paddle attachment or you can use a hand mixer, beat on medium high speed the butter and sugars until light and fluffy, about 2 to 3 minutes.
- Beat in the egg and egg yolk, until combined. Add the vanilla and milk and mix until combined.
- Stir in the flour mixture with the mixer running on low until just combined. Do not overmix. Stir in the chocolate chips with a spatula or wooden spoon.
- Using a small cookie scoop, scoop the cookie dough into balls and place onto your prepared cookie sheets, spaced 2 inches apart. Bake for 10 to 12 minutes until edges are set, and tops are puffy but dry. Remove from the ovne. Allow to cool on a baking rack for 5 minutes, then transfer to a wire rack to cool completely.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookies, unbaked or baked, in an airtight container, for up to 3 months. Bake frozen cookies, do not thaw, and add on a few minutes of baking time.
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