Soft Pumpkin Spice Chocolate Chip Cookies with Pudding Mix
Incredibly soft and chewy cookies that capture autumn's essence with warm pumpkin pie spices and melty dark chocolate chips. The secret ingredient is instant pudding mix, which creates an ultra-tender texture and intensifies the pumpkin spice flavor without adding moisture. Perfect for fall gatherings, Halloween parties, or cozy afternoons with coffee. The addition of chopped pecans provides a delightful crunch that complements the soft cookie base, while a sprinkle of sea salt enhances all the flavors.
Ingredients
- 1 ⅝ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra moisture
- 1 3.4 ounce box JELL-O instant pumpkin spice pudding mix
- 1 teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 cup dark chocolate chips
- ½ cup pecans, chopped
- sea salt
Instructions
- 1
Whisk together flour, pudding mix, baking soda, pumpkin pie spice and salt in a large bowl and set aside
- 2
Cream sugars and butter together using an electric mixer until light and fluffy
- 3
Add egg and vanilla and beat until well blended
- 4
Gradually add dry ingredients and mix on low just until combined
- 5
Fold in chocolate chips and pecans
- 6
Refrigerate dough for at least 30 minutes
- 7
Preheat oven to 325F and line cookie sheets with parchment paper or silicone baking mat
- 8
Roll cookie dough into 1 1/2-inch balls and place on prepared cookie sheet
- 9
Sprinkle each cookie with sea salt
- 10
Bake for 11-13 minutes or just until they are set
- 11
Remove from oven if you see edges turning brown
- 12
Cool on baking sheet for several minutes before moving to a wire rack
Tips
Chill the dough for at least 30 minutes to prevent spreading and ensure thick, chewy cookies
Don't overbake - remove when centers look slightly underdone as they'll continue cooking on the hot pan
Use room temperature egg and softened butter for best mixing and texture
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 2 days ahead and refrigerated, or shaped into balls and frozen for up to 3 months
Serve at room temperature with milk, coffee, or hot chocolate
Common Mistakes
Don't overbake to avoid dry cookies
Cream butter and sugars thoroughly to avoid dense texture
Chill dough to prevent excessive spreading
Substitutions
Gluten-Free Swaps
may need extra moisture
General Alternatives
will change texture significantly
FAQ
Can I freeze the cookie dough?
Yes, you can freeze shaped cookie balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
What if I don't have pudding mix?
Substitute with 1/3 cup pumpkin puree plus extra pumpkin pie spice, though texture will be different and less tender.
How long do these cookies stay fresh?
Store in an airtight container for up to one week at room temperature, or freeze baked cookies for up to 3 months.