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5 from 1 vote

Pumpkin White Chocolate Pudding Mix Cookies

A soft pumpkin cookie made with pudding mix and loaded with white chocolate chips!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 167kcal
Author: Heather Perine

Ingredients

  • 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 *see note
  • 1/4 cup (50 g) granulated sugar
  • 1 1/4 cups (267 g) dark brown sugar (can also use light)
  • 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

Instructions

  • 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.

Notes

  • Pumpkin Pudding Mix: If you can't find pumpkin pudding mix, try using vanilla or butterscotch (another reader tried this and said it was great!). For pumpkin flavor you can then stir in a teaspoon of pumpkin pie spice.
  • 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. 

Nutrition

Calories: 167kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 56mg | Potassium: 52mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg