Chocolate Pumpkin Chip Pudding Cookies
Hey everyone, it’s Rebecca from Living Better Together again and I’m so excited to be back here with Aniko sharing a delicious fall recipe with all of you! These cookies in particular are a fun twist on the well loved Pumpkin Chocolate Chip Cookies, they’re the reverse! Chocolate Pumpkin Chip Pudding Cookies!
When I noticed the Pumpkin Spice Chips for the first time at Target, I knew there was all kinds of awesome things I could make with them! Pudding cookies are one of my absolute favorite things to bake and they’re my husband’s favorite to eat! I had a few vacation days to burn from my day job a couple of weeks ago and decided to dive into my fall baking with these puppies. I also had a dentist appointment and thought to myself, “Would it be frowned upon to take cookies to the ladies at the dentist office”? Seeings as I was greeted with a huge hug and tons of thanks yous, I think I made the right choice!
These cookies are quite different in flavor. With pumpkin pie spice mixed into the dough itself, the chocolate has a smooth tone of spice that’s even more heightened with the pumpkin spice chips. They’re soft and chewy and downright perfect when paired with a glass of cold milk!
Want more pudding cookie recipes? Check these out:
Double Chocolate Chip Pudding Cookies
- ¾ cup Brown Sugar
- ¼ cup Sugar
- ½ cup (1 stick) Unsalted Butter (room temp)
- 1 - 3.4 oz Package Instant Chocolate Pudding
- 2 Eggs
- 1 Additional Egg Yolk
- 1 tsp Homemade Vanilla Extract
- 2½ cups All Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Pumpkin Pie Spice
- ¼ tsp Salt
- 1½ cups Pumpkin Spice Chips
- Cream butter and sugars together until smooth.
- Add pudding, eggs, additional egg yolk and vanilla. Beat for about one minute on medium speed.
- In a separate bowl, combine flour, baking soda, pumpkin pie spice and salt.
- Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
- Fold in pumpkin chips.
- Mold into a giant ball and wrap tightly in plastic wrap.
- Chill for at least two hours.
- Scoop 1½ tablespoon sized scoops onto a nonstick baking sheet about two inches apart. I use this kind of scoop.
- Bake at 350 F for 10-13 minutes.
- Cool on pan for a couple of minutes before transferring to a cooling rack.
Check out some other crazy awesome desserts from Rebecca
Thanks for reading!
Xoxo
