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:

M&M’s Pudding Cookies

Chunky Monkey Pudding Cookies

Double Chocolate Chip Pudding Cookies

Chocolate Pumpkin Chip Pudding Cookies

Soft and chewy chocolate pudding cookies with a int of spice and loaded with pumpkin spice chips!

Author: Rebecca

Recipe type: Dessert

Serves: 4 dozen

Ingredients

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

Instructions

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.