White Chocolate Pumpkin Pudding Cookies

White Chocolate Pumpkin Pudding Cookies

Just in time for Thanksgiving, I have a new pudding chip recipe for you. This one uses pumpkin puree in place of half of the butter in my original recipe. Added to the pudding mix, the pumpkin makes these cookies the softest ones I have made to date. My husband described them as “pumpkin pie in cookie form.” The white chocolate chips work nicely to add some delectable velvety texture and bite.


White Chocolate Pumpkin Pudding Cookies
Prep time
Cook time
Total time
Serves: 22
  • ½ cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 small package instant french vanilla pudding
  • 1&1/2 teaspoons vanilla extract
  • ½ cup pumpkin puree
  • 2 large eggs
  • 2&1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 12 oz. bag white chocolate chips
  1. Preheat oven to 350 degrees. In a large bowl, mix together butter, sugar, pudding mix, and vanilla. Stir well.
  2. Add the pumpkin puree and beat well.
  3. Add the eggs and stir well.
  4. Mix in the flour and baking soda.
  5. Fold in the white chocolate chips.
  6. Using a 3 Tablespoon cookie scoop, drop onto ungreased cookie sheets. Bake for 11 minutes or until cookies are set around edges. Let cool on wire rack.

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