1. Can I use fresh pumpkin puree instead of canned?

Yes, you can substitute fresh pumpkin puree for canned pumpkin. Just make sure to cook and puree the pumpkin until smooth. Be aware that fresh pumpkin may contain more moisture, so you might need to adjust the flour slightly to maintain the right dough consistency.

2. How do I store Pumpkin Pudding Cookies?c

Store your Pumpkin Pudding Cookies in an airtight container at room temperature for up to 1 week. If you want to keep them for longer, you can freeze them for up to 3 months. Simply place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking.

3. Can I make these cookies gluten-free?

Absolutely! You can use a gluten-free all-purpose flour blend to make these cookies gluten-free. Just be sure the blend contains xanthan gum to help the cookies maintain their structure. The texture may be slightly different, but the flavor will still be amazing.

4. Can I add nuts to the Pumpkin Pudding Cookies?

Yes, you can add chopped nuts like walnuts or pecans to the dough for an extra crunch and flavor boost. Simply fold them in along with the chocolate chips for a delightful variation.

Pumpkin Pudding Cookies – Best Fall Recipe

Name: Pumpkin Pudding Cookies
Prep time: 15 min
Cook time: PT-496606H25M
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 package (3.4 oz) instant vanilla pudding mix (dry mix only); 1/2 cup canned pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup semi-sweet or white chocolate chips (optional)

Description

These Pumpkin Pudding Cookies are a deliciously soft and chewy autumn treat. With the comforting flavors of pumpkin, cinnamon, and spices, and the added moisture of instant vanilla pudding mix, they offer a perfect balance of flavor and texture. Ideal for fall baking, they are sure to become a family favorite!

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 package (3.4 oz) instant vanilla pudding mix (dry mix only)
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup semi-sweet or white chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the dry vanilla pudding mix until well combined. Add the pumpkin puree, egg, and vanilla extract, and beat until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If desired, fold in the chocolate chips for added flavor.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm for a soft, chewy texture or store them in an airtight container for later enjoyment.

Notes

Do not overmix the dough to ensure the cookies remain soft.
For added texture, consider folding in chopped nuts like walnuts or pecans.
Ensure the butter is softened to room temperature for the best results.
To store, keep the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
Feel free to adjust the amount of spices to suit your taste preferences.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 14g
Sodium: 70mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg