Throwing together a batch of these yummy pumpkin spice cookies is one of the best ways to usher in the fall weather. These little babies are some of my all-time favorite pumpkin cookies They’re soft, sweet fluffy, and sprinkled with white chocolate chips. Yuummm!
Warm rich pumpkin flavor, light airy cookie, sweet white chocolate chips….what’s not to love? I hope you’ll try more of my favorite pumpkin cookies like my pumpkin chocolate chip cookies, pumpkin oatmeal cookies, and frosted pumpkin sugar cookies! I promise your family will love them all ♥
Let’s bake these!
What I Love About This Recipe
- Soft, fluffy deliciousness
- Pudding in the mix
- Warm pumpkin flavor
- Ready in under 30 minutes
- One-bowl wonder
How To Make Pumpkin Spice Cookies Recipe
Following this pumpkin spice cookies recipe is so simple because everything basically goes into the same bowl.
You just add the ingredients in a specific order (creaming the butter and sugar of course), roll the little cookie balls, and then toss them in the oven. Voila! Cool and enjoy it.
- Preheat oven to 350°F.
- In a large mixing bowl add butter and both sugars and cream together.
- Add pudding mix, eggs, and vanilla and mix. Add flour and baking soda and mix until well combined. Stir in white chocolate chips until evenly distributed.
- Roll dough into 1-inch balls and place on a Silpat lined or greased cookie sheet.
- Bake in preheated oven for 8-12 minutes.
Pumpkin Spice Cookie Notes
- Mixing: When it comes to adding the flour and baking soda, it helps if you thoroughly combine the two together first. This helps evenly distribute the leavening agent and ensures you don’t have to mix as much.
- Overmixing strengthens the gluten in the flour and breaks the little air pockets created in the creaming process. That’ll give you tough chewy pumpkin cookies that don’t rise properly (although, remember these cookies don’t rise a lot). Instead, mix just enough to gently incorporate ingredients before rolling them into little cookie balls for the baking sheet.
Pumpkin Spice Cookies Ingredients
The instant pumpkin spice pudding mix is vital in this pumpkin spice cookie recipe, but I have only found it at Walmart. It’s often in the holiday section rather than with the other pudding mixes.
- Butter: Butter needs to be at room temperature. That can mean different things to different people but in this recipe, your butter should be between 65-68 degrees Fahrenheit. It’s really spreadable but can still hold its shape.
- Brown Sugar: Be sure to pack the brown sugar when you measure it. I prefer light brown sugar in these cookies.
- White Sugar:
- Pudding: The pudding mix is not prepared as a pudding. You simply add the dry powder straight from the box.
- The instant pumpkin spice pudding mix is vital in this pumpkin spice cookies recipe, but I have only found it at Walmart. It’s often in the holiday section rather than with the other pudding mixes. You do no
- Eggs: I use large eggs. They are best used at room temperature.
- Vanilla: Use pure vanilla not imitation for best results.
- Flour: All-purpose flour. I use the Gold Medal brand.
- Baking Soda: It’s recommended that you only keep baking soda for 18 months.
- Morsels: I use white chocolate chips. Feel free to change it up.
Storing + Freezing + Make-Ahead
- Storing: Storing your cookies is as easy as putting them in an airtight container. I like to toss a piece of bread in there to absorb moisture and help keep them fresh. These sweet little gems are fine on the counter, but they last longer in the fridge.
- How Long Can You Keep This In The Fridge? These will stay good in the fridge for at least 5 days.
- Can You Freeze Them? Yes!! You can freeze these cookies raw or after the cookies have been baked and cooled. I do have to admit that the texture isn’t quite the same when you freeze the baked cookies but they’re still really good.
- Make-Ahead Tips: I like to whip up a double batch of these and freeze the cookie dough balls so I can go to baking whenever the mood strikes me.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
You can pair these delightful pumpkin cookies with almost anything. I love them best with a tall glass of ice-cold milk! Tea and coffee are of course also delicious!
More Pumpkin Goodies
- Pumpkin Pie
- Pumpkin Lasagna
- Pumpkin Bundt Cake
- Pumpkin Pie Martini
- Pumpkin Parfait
- Pumpkin Pie Fudge
Pumpkin Spice Cookies
Pumpkin spice cookies are ridiculously delicious soft little nuggets of sweet happiness in warm shades of pumpkin spice dotted with white chocolate!
Servings: 18 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter at room temperature
- 3/4 cup brown sugar Packed
- 1/4 cup white sugar
- 1 (3.5-ounce) package instant pumpkin spice pudding
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350°F (177°C).
- In a large mixing bowl add butter (1 cup) and both sugars (3/4 cup brown sugar + 1/4 cup white sugar) and cream together. Add instant pumpkin spice pudding (1 package), eggs (2 large), and vanilla (1 teaspoon) and mix. Add flour (2 1/4 cups) and baking soda (1 teaspoon) and mix until well combined. Stir in white chocolate chips (2 cups) until evenly distributed.
- Roll dough into 1 inch balls and place on a Silpat lined or greased cookie sheet.
- Bake in preheated oven for 8-12 minutes.
Fans Also Made:
Notes
- Mixing: When it comes to adding the flour and baking soda, it helps if you thoroughly combine the two together first. This helps evenly distribute the leavening agent and ensures you don’t have to mix as much.
- Overmixing strengthens the gluten in the flour and breaks the little air pockets created in the creaming process. That’ll give you tough chewy pumpkin cookies that don’t rise properly (although, remember these cookies don’t rise a lot). Instead, mix just enough to gently incorporate ingredients before rolling them into little cookie balls for the baking sheet.
Nutrition
Serving: 1/18 of the recipe | Calories: 331kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 168mg | Potassium: 96mg | Sugar: 28g | Vitamin A: 350IU | Calcium: 56mg
DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!
© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
Simply delicious
I live in a small town, not near a Walmart. Since my store didn’t have the pumpkin spice pudding mix, can I substitute vanilla and add pumpkin pie spice and a little pumpkin?
I think that sounds like a great idea, Ava. You’ll probably have to play with the amount of pumpkin pie spice you add. I’d love to hear back from you and hear how the cookies come out. Good Luck!! <3
Where is the recipe?
I am not able to see the recipe…
Yum!!! So festive!
I Love This Recipe
Hey John Thanks!