If you’re craving soft, chewy, melt-in-your-mouth cookies with cozy fall flavors, then these Pumpkin Pudding Cookies are exactly what you need! Made with pumpkin spice pudding mix and real pumpkin puree, these cookies are moist, flavorful, and stay soft for days.
Whether you’re baking for a fall party, Thanksgiving dessert table, or just a cozy afternoon snack, this recipe is a must-have in your autumn baking rotation.
🎃 What Are Pumpkin Pudding Cookies?
Pumpkin pudding cookies are a soft-baked cookie made with instant pumpkin spice pudding mix (or vanilla pudding + pumpkin pie spice) and real pumpkin puree. The pudding mix gives the cookies a unique chewy texture, while the pumpkin brings that classic fall warmth and moisture.
Think of them as a mash-up of soft sugar cookies and pumpkin spice cake – with the added bonus of no chilling required!
🛒 Ingredients for Pumpkin Pudding Cookies
Here’s everything you need to make these irresistibly soft pumpkin cookies:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 (3.4 oz) box pumpkin spice instant pudding mix (or substitute with vanilla + spices)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (if not using pumpkin spice pudding)
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
Optional Add-Ins:
- 1 cup white chocolate chips
- 1/2 cup chopped pecans or walnuts
- 1/2 cup butterscotch chips or semi-sweet chocolate chips
- Extra cinnamon sugar for topping
🍪 How to Make Pumpkin Pudding Cookies
These cookies come together quickly – no chilling required!
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, pumpkin spice pudding mix, baking soda, and salt.
🔁 If you’re substituting vanilla pudding, add 1 tsp pumpkin pie spice and 1 tsp cinnamon to the dry mix.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Step 4: Add Pumpkin, Egg & Vanilla
Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
Step 5: Combine Wet & Dry
Gradually add the dry ingredients into the wet mixture. Mix just until incorporated – don’t overmix!
Step 6: Fold in Add-Ins
Gently stir in your desired mix-ins: white chocolate chips, chopped nuts, or a combo!
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded dough balls onto your prepared baking sheet, spacing them about 2 inches apart.
💡 For a pretty finish, press a few extra chips on top of each cookie dough ball before baking.
Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked (they’ll continue to set as they cool).
Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
🧊 Storage & Freezing
Storage:
- Store in an airtight container at room temperature for up to 5 days.
- They stay soft for days thanks to the pudding!
Freezing:
- You can freeze baked cookies or unbaked dough balls.
- To freeze dough: scoop onto a tray, freeze until solid, then transfer to a zip-top freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.
🌟 Why You’ll Love These Cookies
- ✅ Super soft and chewy
- ✅ No chill time needed
- ✅ Packed with real pumpkin flavor
- ✅ Perfect balance of spices
- ✅ Stay fresh for days
- ✅ Easy to customize with mix-ins
🍂 Tips for the Best Pumpkin Pudding Cookies
- Don’t overmix the dough – just mix until the flour disappears.
- Use pumpkin puree, not pumpkin pie filling.
- Pumpkin spice pudding mix adds flavor, but vanilla with spices works just as well.
- Underbake slightly for ultra-soft centers.
- Add-ins make it fun – try white chocolate, toffee bits, or cinnamon chips.
🧁 Variations to Try
Looking to switch things up? Here are some fun twists:
- Pumpkin Snickerdoodle Pudding Cookies: Roll dough balls in cinnamon sugar before baking.
- Chocolate Pumpkin Pudding Cookies: Use chocolate pudding mix and add dark chocolate chips.
- Maple Pumpkin Cookies: Add 1/2 tsp maple extract for an extra cozy flavor.
- Pumpkin Oatmeal Pudding Cookies: Mix in 1/2 cup quick oats and 1/2 cup raisins for a chewy texture.
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- Soft pumpkin cookies
- Fall cookie ideas
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📌 Serving Suggestions
These cookies are perfect for:
- Fall bake sales
- Thanksgiving dessert tables
- After-school snacks
- Pumpkin-themed parties
- Holiday cookie platters
Pair them with a hot drink like:
- Pumpkin spice latte ☕
- Hot apple cider 🍎
- Chai tea
- Warm milk with cinnamon
🧾 Nutritional Information (Approx. per cookie)
- Calories: 140
- Fat: 6g
- Carbs: 20g
- Sugar: 12g
- Protein: 1g
(Will vary depending on add-ins and size)
❓ FAQ – Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes! Just make sure it’s not too watery. Blot with paper towels if needed.
What if I can’t find pumpkin spice pudding mix?
Use vanilla instant pudding mix and add 1–2 tsp pumpkin pie spice.
Can I make these gluten-free?
Yes – substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Do I have to chill the dough?
Nope! One of the best parts of this recipe is no chilling required – just mix and bake.
Can I make these dairy-free?
Use plant-based butter and skip or sub dairy-free white chocolate chips.
🎉 Final Thoughts
If you’re looking for the ultimate fall cookie, you can’t go wrong with these Pumpkin Pudding Cookies. They’re pillowy soft, warmly spiced, and filled with cozy pumpkin flavor that screams autumn.
Best of all? They’re ridiculously easy to make and impossible to stop eating!
Print
Pumpkin Pudding Cookies – Soft, Chewy, and Perfect for Fall 🍪🎃
Ingredients
• 1 package (3.4oz) instant vanilla pudding mix • ½ cup butter, softened • ½ cup brown sugar • ¼ cup granulated sugar • 1 egg • ½ cup pumpkin puree • 1 tsp vanilla extract • 1½ cups all-purpose flour • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp baking soda • ¼ tsp salt
Instructions
- Preheat oven to 350°F
- Line baking sheets with parchment paper
- In large bowl, cream pudding mix, butter, and both sugars
- Add egg, pumpkin, and vanilla, beat well
- Combine flour, spices, baking soda, and salt
- Gradually add flour mixture to wet ingredients
- Drop rounded tablespoons onto baking sheets
- Bake 10-12 minutes until edges are set
- Cool on baking sheets 5 minutes
- Transfer to wire racks to cool completely
PREP TIME & NUTRITION: Prep Time: 15 mins, Cook Time: 12 mins, Total Time: 27 mins, Servings: 24, Calories: 110, Net Carbs: 18g, Fats: 5g, Protein: 2g