Let Me Tell You About These Cozy Pumpkin Pudding Cookies

Alright, so here’s the honest truth—I was never the biggest pumpkin fan growing up, unless you count carving a jack-o'-lantern into oblivion (which ended up a mushy mess the morning after, by the way). But when my neighbor Wanda brought over a batch of these cookies that looked suspiciously like blobs but made the whole house smell like one of those expensive fall candles, well, I had to cave and ask for the recipe. And after some minor kitchen chaos, a few burnt edges, and a desperate last-minute pudding mix substitution, I sorta made these my own. Now they’re a tradition—my kids demand pumpkin pudding cookies as soon as someone mentions ‘autumn sweepstakes’ or the leaves on our maple even start considering blushing orange. Also, don’t be like me and try to make these after chasing a toddler all morning—give yourself a bit of peace if you can!

Why You'll Wanna Make These Cookies

I bake these whenever we need something fast (read: we forgot it was bake sale day), or on a random rainy Tuesday when everyone’s grumpy. My family basically fights over the last two cookies, especially if someone spots extra white chocolate chips peeking out. I used to get annoyed at how quickly they disappear—but they’re so quick to toss together, I don’t mind making a second batch. And if you’ve ever faced pumpkin cookies that turned out weirdly rubbery... trust me, the pudding mix fixes all that nonsense. (Last time I made these, though, I brainlessly grabbed banana pudding mix, which tasted... well, not bad, but maybe save that experiment for another day.)

What Goes In Pumpkin Pudding Cookies (with some wiggle room)

1 box (3.4 oz/96g) instant vanilla pudding mix — I use Jell-O, but any store brand really is fine, I promise
2 cups (240g) all-purpose flour (though once I ran out and used one cup AP flour, one cup oat flour—turned out hearty, kind of rustic!)
1 teaspoon baking soda
½ teaspoon salt (I always go a tad heavy here, unless someone’s watching)
1 teaspoon ground cinnamon (but add nutmeg or pumpkin spice if that’s your game)
1 stick (½ cup, or about 113g) unsalted butter, softened – but honestly, I’ve microwaved it a bit too long and it’s still worked out
¼ cup brown sugar, packed (or more for sweeter cookies—I tend to taste-test at this stage)
½ cup granulated sugar
1 large egg (sometimes I use 2 small if that’s all I have, nobody noticed)
1 teaspoon vanilla extract (my gran swore by Nielsen-Massey, but the cheap stuff is truly fine here)
1 cup canned pumpkin puree – I accidentally grabbed pumpkin pie filling once, which was... hmm, spicier.
1 ½ cups white chocolate chips (or milk chocolate, or nothing, or pecans—or, y’know, use whatever odds-n-ends are in the pantry)

How I Throw This Together (And You Should, Too)

Preheat the oven to 350°F (175°C). I’ve forgotten this step more times than I'd admit; won’t ruin anything, just means you eat cookies later.
Mix dry stuff. In a big-ish bowl, dump in the flour, instant pudding, baking soda, salt & your chosen spices. Whisk or just stir it about until it looks blended. If your toddler offers to help—expect a flour shower.
Cream butter and sugars. In another bowl, beat that softened butter, brown sugar, and granulated sugar until it’s all smooth-ish. You can use a stand mixer, a hand mixer, or, in a pinch, just a big ol’ wooden spoon. Your arm will get a workout. (This is usually when I sneak a finger of butter-sugar. Necessary, honestly.)
Add the egg and vanilla & pumpkin. Plop those in, mix until combined. It might look curdled or funky at this stage. Don’t panic—it pulls together, I swear.
Combine wet & dry. Add your dry mix bit by bit to the wet. Don’t overmix—stop when there’s just a ghost of flour left. If you see a stubborn flour pocket, just squish it in.
Stir in chocolate chips (or whatever add-ins). Actually, I find it works better if you dump in most, save a handful to press on top of each scoop before baking—makes ‘em look bakery fancy.
Scoop onto baking sheets. Regular spoons are fine, but use a cookie scoop if you have one for that “are these store-bought?” look. Space ‘em at least an inch or so apart.
Bake for 9-11 minutes. Top rack or bottom, I haven’t noticed much difference. They might look a tad underdone—that’s good! Let them cool on the sheet for 5 minutes (I know, it’s hard), then move to a rack.

Notes That (Hopefully) Save You Some Headaches

If the dough is super sticky, popping it in the fridge for 20 mins helps. But honestly, I can never wait that long.
Using parchment paper saves on cleanup—and if you don’t have it, just lightly grease the sheet. Sometimes cookies spread a tad more but who cares?
Leftover pumpkin? Add it to oatmeal the next day or toss in a smoothie (though I once tried it in coffee—don’t recommend unless you like weird flavors)

Variations I've Actually Bothered Trying

Chopped nuts: Pecans or walnuts—love ‘em. Kids pick them out, but hey, more for me.
Cranberries: Dried cranberries add a tart bite (in a good way). Resisted this for ages, but now it’s a favorite.
Gluten-Free: I swapped the flour for Bob’s Red Mill 1-to-1—still chewy, maybe just a bit softer.
Epic Fail: Trying to make these with Greek yogurt instead of butter. Just don’t. Came out more like muffin tops. But not the good kind.

About Equipment—I Use What I Have

You’ll want two bowls, a mixer (hand or stand, but a fork works if you’re feeling sporty), a baking sheet, and ideally parchment. If no cookie scoop, just use two spoons—I've even used an icecream scoop and it made massive cookies, practically lunch.

Storage Stuff (If They Last That Long)

Supposedly, these keep in an airtight container on the counter for 3-4 days. Though, honestly, in my house it never lasts more than a day. One time I stashed a few in the freezer—microwave ‘em 10-15 secs for that just-baked magic.

How We Serve 'Em (But You Do You)

We pile ‘em on a plate while they’re still warm and usually dunk in chai tea, or sometimes with a scoop of vanilla ice cream if dinner was light. My sister swears by having these for breakfast with coffee (who am I to judge?)

Hard-Earned Pro Tips

Don’t over-bake! I once left them in “just one more minute” and ended up with pumpkin rocks (not recommended for human consumption).
Actually, I find it works better if you use fresh pumpkin puree—but I rarely do, too much faff. Canned is grand.
If you skip the pudding mix, you’ll lose that soft, pillowy texture—I tried, didn’t love the result. But hey, you do you.

Questions I Get—Real Ones

Can I use pumpkin pie filling instead of puree?: You technically can, just reduce some of the extra sugar and spices, or expect a spicier, sweeter cookie. But some folks love it this way.
Can you freeze the dough?: Yup! Scoop it onto parchment, freeze until firm, then stash in a baggie. You can bake direct from frozen—just add a minute or two.
Why does my dough look so orange and sticky?: Total normal—pumpkin is basically orange mush. Chill the dough if it’s hard to handle. Or just embrace the mess.
Are these really chewy or more cakey?: Kind of both? They’re pillowy-soft inside, with just a hint of chew. Like, my favorite kind.

If you like nerding out about cookie tips, check Sally's Baking Addiction’s pumpkin cookie breakdown, and for measuring conversions, King Arthur’s weight chart saves my skin every time I swap measuring cups for scales (busy brain, you know?).

Now—promise me you’ll actually eat some warm out of the oven? That’s the proper way (at least according to everyone in my kitchen).

Pumpkin Pudding Cookies