🎃 Pumpkin Pudding Cookies Soft, Spiced & Ready in 30 Minutes!

Close your eyes and breathe in the scent of a crisp October afternoon: crunchy leaves underfoot, a swirl of cinnamon in the air, and the first buttery bite of a cookie so soft it practically sighs.

These Pumpkin Pudding Cookies wrap that entire sweater-weather day into one melt-in-your-mouth treat pumpkin-spice pudding mix makes them cloud-soft, white-chocolate chips turn every bite into creamy sweetness, and they’re ready before the kettle whistles for hot cider.

No chill time, no fuss just scoop, bake, and watch them vanish from the Halloween platter or Thanksgiving dessert tray faster than you can say “trick-or-treat.” 🧡

🍂 Why You’ll Love These Cookies

These cookies are like a cozy hug on a crisp fall day!
🎃 Made with pumpkin spice pudding mix for unmatched softness
🍫 Loaded with melty white chocolate chips
⏱️ Quick and easy – no chill time needed
🧡 Perfect for Halloween parties, Thanksgiving dessert trays, or weekend baking
🧑‍🍳 Great beginner-friendly recipe with big flavor

🧰 Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Measuring cups & spoons
• Cookie scoop (1–2 tbsp)
• Parchment paper
• Baking sheets
• Wire cooling rack

✨ Key Ingredients

For the Cookies

• 1 cup butter, softened – Rich, creamy base
• ¾ cup brown sugar + ¼ cup granulated sugar – Moisture + sweetness
• 1 box (3.4 oz) pumpkin spice instant pudding mix (dry) – Makes the cookies extra soft
• 2 large eggs – Binds everything together
• 1 tsp vanilla extract – Adds depth and warmth
• 2¼ cups all-purpose flour – Classic cookie structure
• 1 tsp baking soda – Light lift
• 1 tsp pumpkin pie spice – Cozy and warm
• ½ tsp salt – Balances sweetness
• 2 cups white chocolate chips – Creamy, melty contrast

🍪 How to Make Pumpkin Pudding Cookies

🍁 Mix the Dough

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy.
3. Add pudding mix, vanilla extract, and eggs. Mix until smooth.
4. In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
5. Gradually add dry ingredients to wet. Stir until just combined.
6. Fold in white chocolate chips.

🍪 Scoop & Bake

7. Use a 1–2 tbsp cookie scoop to portion dough onto prepared baking sheets, spacing 2 inches apart.
8. Press a few extra white chocolate chips on top for that bakery look ✨
9. Bake for 8–9 minutes, until edges are set and bottoms are lightly golden.
   🔟 Cool for 2 minutes on tray, then transfer to a wire rack.

💡 Tips for Perfect Cookies

• Slightly underbake for that irresistibly soft, chewy center.
• Use a cookie scoop for consistent size and shape.
• Want to make them festive? Add fall sprinkles or candy eyes before baking.
• For a flavor twist, swap white chocolate chips with cinnamon or butterscotch chips!

👩‍🍳 Gemma’s Pro Tips

“This is my go-to cookie for Halloween or Thanksgiving dessert boards—guaranteed to disappear fast!”
“You can freeze the dough or the baked cookies. Just add 1–2 minutes if baking from frozen!”

🧊 Storage Tips

Room Temp: Store in an airtight container for up to 5 days
Fridge: Optional for longer freshness (up to 1 week)
Freezer:

• Baked cookies: Freeze for up to 3 months
• Cookie dough: Scoop, freeze on a tray, then transfer to a bag. Bake straight from frozen!

🍁 More Fall Cookies to Love

No-Bake Pumpkin Pie Cheesecake: The Perfect Fall Treat
Pumpkin Cheesecake Cookies: A Fall Delight
💚 Grinch Snowball Cookies – Buttery, Green & Full of Holiday Cheer!

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