Get ready to experience a cookie revolution that combines the warm, cozy flavors of pumpkin with the irresistible decadence of chocolate chips! These aren't your ordinary cookies - they're a magical fusion of soft, cake-like texture and rich, seasonal goodness that will transform your baking game forever. Whether you're a pumpkin spice enthusiast or a chocolate lover, these extraordinary cookies are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup canned pumpkin
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 package vanilla pudding mix
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of canned pumpkin, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Use a whisk or electric mixer to blend the ingredients together until they are smooth and well combined.
- Add 1/2 cup of vegetable oil to the pumpkin mixture. Mix until fully incorporated.
- In a separate bowl, combine 1 package of vanilla pudding mix, 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cinnamon. Stir the dry ingredients together until evenly mixed.
- Gradually add the dry mixture to the wet pumpkin mixture, stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Pudding Mix Pumpkin Chocolate Chip Cookies with a glass of milk or your favorite beverage!
Tips
- Use fresh spices: Ensure your cinnamon is fresh for maximum flavor intensity.
- Don't overmix the dough: Gentle mixing prevents tough cookies.
- Use room temperature ingredients for better blending.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use a cookie scoop for uniform size and even baking.
- Store cookies in an airtight container to maintain moisture.
- For extra richness, try using dark chocolate chips.
- Let cookies cool completely to develop the best texture.
- Line your baking sheet to prevent sticking and ensure easy cleanup.
- For a festive touch, sprinkle a little sea salt on top before baking.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 0mg
