Every fall, I like to bake goodies using Jell-O’s Pumpkin Spice Pudding. Every fall, I’m frustrated when Walmart doesn’t carry it until later in October, and not for long.
This stuff is like a secret weapon if you love autumn flavors. Pudding mix of any kind creates extra softness and a lovely texture whether you’re making cookies or bundt cake; this version adds delicate pumpkin and spice flavors, plus a lovely shade of orange.
This cookie dough doesn’t need to be chilled. Just whip it together and bake. The resulting cookies are plump, soft, and downright pretty to behold. Oh yeah–another advantage of using pudding mix is that the cookies stay soft and fresh for upward of a week.
Other Bready or Not recipes featuring both pumpkin flavor and pudding mix:
– Pumpkin Pudding Snickerdoodle Cookies (pumpkin spice mix)
– Pumpkin and Pudding Mix Pound Cake (vanilla pudding mix)
Modified from Boys Ahoy.
Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter 2 sticks, room temperature
- 3/4 cup brown sugar packed
- 1/4 cup white sugar
- 3.4 oz Jell-O Instant Pumpkin Spice Pudding 1 box
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup pecans chopped
- 1 cup milk chocolate chips or semi-sweet chocolate chips
Instructions
- Preheat oven to 350-degrees.
- Combine flour and baking soda in a small bowl; set aside.
- In a large bowl, cream together butter and both sugars. Beat in pudding mix until blended, followed by the eggs and vanilla extract.
- Add the flour mixture. Stir in pecans and chocolate chips until just combined.
- Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 -10 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.
- OM NOM NOM!
