Pumpkin Chip Vanilla Pudding Cookies

These cookies are little festive pillows of happiness!

No, seriously. I could honestly take a nap on one of these cookies. They are irresistibly soft and bursting with pumpkin flavor.

When I first saw these Toll House Pumpkin Spice Chips at the grocery store, I knew beyond a shadow of a doubt that I HAD to have them. I didn't know exactly what I was going to do with them, but I had no idea it would be this delicious.

These Pumpkin Chip Vanilla Pudding Cookies are made with all the best things that we need in a cookie, plus a few extra special ingredients that kick the flavor up a notch. We start with a whole stick of butter, because duh, and a bit of pumpkin puree because it is October after all and if your pantry isn't packed with cans of pumpkin then how are we even friends? These get beaten together with both granulated sugar and brown sugar until smooth and creamy.

Note: if your butter is not super soft, this mixture may look a little curdled when you start mixing it...don't panic. Everything is fine. Keep going and trust the process.

To the butter, pumpkin, sugar mixture, we will add some eggs and the ultimate secret ingredient -- a package of vanilla pudding mix! If you have never made pudding cookies, I'm here to blow. your. mind. Adding a package of pudding mix to cookie batter adds a burst of flavor and also keeps your cookies soft and fresh for days and days!

To finish up the batter, we will mix together our dry ingredients. which includes a bit of cinnamon and nutmeg of course to bring out the flavor of the pumpkin, and combine wet and dry. Lastly, the pièce de résistance, those pumpkin spice chips! Delightfully bright orange in color, sweet, and packed with warming spices and a subtle pumpkin flavor. Oh gosh. My mouth is watering just thinking about these cookies, they are truly that good!

I actually LOVE these cookies straight out of the fridge - when they are chilled, they become a bit chewy and the flavors really develop...mmm, ok. I need to go make another batch of these! Don't miss this recipe!!

P.S. I am realizing now that these aren't the most beautifully styled photos, but that's because when I was taking these pictures my husband was up on our roof for the first time ever taking down a satellite dish so I was a little stressed...believe me, though - THEY. ARE. TASTY!!


Here's what you need for Pumpkin Chip Vanilla Pudding Cookies* (Print Recipe!)

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup packed light brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla pudding mix
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 cups flour, sifted
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup pumpkin spice chips

Here's what you do

Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.

In the bowl of a stand mixer fitted with a paddle attachment, add the butter, pumpkin puree, and the sugars. Beat on medium speed until light and fluffy, about 3 to 4 minutes. Add the pudding mix, eggs and vanilla extract, beating until smooth. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. With the mixer on low, slowly add the dry ingredients to the wet, scraping down the sides and bottom of the bowl as necessary.

Stop the mixer and use a rubber spatula to mix the pumpkin chips into the batter. Scoop the batter onto the baking sheet using a large cookie scoop, keeping about an inch between each cookie. Bake for 12 to 14 minutes until the cookies are set but not yet starting to brown on the bottom. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Cookies will last well-wrapped on the counter for 4 days or in the fridge up to a week.

*Pudding cookie recipe adapted from Two Peas and Their Pod