Love soft, chewy cookies? Keep this quick recipe for pumpkin pudding cookies handy.
The season for all things pumpkin starts earlier every year. And while pumpkin desserts such as pumpkin pie and pumpkin bread shine in the spotlight, what about cookies? It’s time to put pumpkin pudding cookies at the top of your fall baking list.
Adding a packet of pumpkin spice pudding to cookies makes them incredibly soft and chewy. It brings plenty of pumpkin and warm spice flavor to the mix, without creating a cakey cookie like typical pumpkin cookie recipes do. Make these flavorful pumpkin pudding cookies as-is, or add semisweet or white chocolate chips to dress them up even more.
Pumpkin Pudding Cookies Recipe
This recipe makes 14 cookies. Chilling the dough is key to creating the ideal soft, chewy texture for these cookies. Rolling the dough in the spiced sugar mixture enhances the pumpkin spice flavor.
Ingredients
Molly Allen for Taste of Home
- 1 stick unsalted butter, softened
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1 (3.4-ounce) box instant pumpkin spice pudding
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Spiced sugar topping:
- 1/4 cup white sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
Directions
Step 1: Cream the butter and sugars
Molly Allen for Taste of Home
In a mixing bowl, cream the butter and sugars until light and fluffy. Mix in the egg, vanilla extract and dry pudding mix.
Step 2: Finish the dough and chill
Molly Allen for Taste of Home
Mix in the flour, baking soda and salt to finish until just combined. Chill the dough in the fridge for 45 minutes.
Step 3: Roll and bake
Molly Allen for Taste of Home
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, combine the sugar, cinnamon, nutmeg and clove. Scoop tablespoon-sized pieces of dough and roll them into balls. Roll each in the spiced sugar mixture and place on the baking sheet.
Bake the cookies for 10 minutes. Remove the cookies from the oven and use the bottom of a small measuring cup to gently smooth the tops. Sprinkle with additional spiced sugar. Allow the cookies to begin cooling on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling completely.
How to Store Pumpkin Pudding Cookies
Molly Allen for Taste of Home
Want to keep cookies on hand for when a pumpkin spice craving strikes? These pumpkin pudding cookies can be stored in an airtight container. They’ll stay nice and soft at room temperature for 3 days.
To keep them even longer, store the cookies in an airtight container or put them in a plastic zip-close bag. Store in the freezer for up to two months.
Treats for People Who Love Pumpkin Spice 1 / 34 Pumpkin BarsPumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, AlabamaGet RecipeCraving even more pumpkin? Try out these store-bought pumpkin spice products. Taste of Home Frosted Pumpkin DoughnutsOur three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. —Connie Simon, Reed City, Michigan Go to Recipe Taste of Home Pumpkin Chocolate Chip TassiesThis pumpkin and chocolate cookie has a special feel that makes it perfect for a holiday dessert table. If you don’t have a pastry tip, use a freezer bag to pipe the buttercream into the cookie cup. It works well for me. —Laura Milanowski, Wauwatosa, Wisconsin Pumpkin TorteThis beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio Go to Recipe Pumpkin Ice Cream RollThis wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California Go to Recipe Pumpkin Swirl BreadThis combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan Go to Recipe Purple-Ribbon Pumpkin CakeI belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. —Debby Powers, Ponte Vedra Beach, Florida Go to Recipe Baked Pumpkin PuddingEven after your favorite turkey dinner, you'll find room for this perfect pudding dessert—a treat served hot or cold. Mildly spiced, it will leave you sweetly satisfied, but not overly full. —Gerri Saylor, Graniteville, South Carolina. Go to Recipe Taste of Home Spiced Pumpkin TiramisuI added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania Go to Recipe Layered Pumpkin DessertPretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta Go to Recipe Taste of Home Pumpkin Cheesecake PieIf you’re looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. —Sharon Crockett, La Palma, California Go to Recipe Pumpkin CheesecakeWhen I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois Go to Recipe Pumpkin Cake with Whipped Cinnamon FrostingMy mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia Go to Recipe Taste of Home Pumpkin Spice Cupcakes with Cream Cheese FrostingI discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado Go to Recipe Pumpkin CheesecakeWhen I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois Go to Recipe Taste of Home Pecan Pumpkin DessertI always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina Go to Recipe Pumpkin Cookies with Cream Cheese FrostingThese easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania Go to Recipe Taste of Home Pumpkin CharlotteMy mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. —Lorelle Edgcomb, Granville, Illinois Go to Recipe Taste of Home Pumpkin Shortbread DessertMy family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah Go to Recipe Taste of Home Pumpkin Spice CookiesThese big, soft spice cookies created by our staff have a sweet frosting that makes them an extra-special treat. Enjoy! —Taste of Home Test Kitchen Go to Recipe Taste of Home Praline Pumpkin TorteHomemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. —Esther Sinn, Princeton, Illinois Go to Recipe
Pumpkin Cheesecake with Sour Cream Frosting
