I have a confession: until recently I had never tried pudding cookies. They were new to me until I started following Nikki at Chef-In-Training about a year ago. I pinned several of her variations, and this pumpkin version caught my eye right away. The photos were gorgeous and tempting, and I wanted to try them immediately. I almost didn’t post this recipe because, while the cookies looked amazing, the pumpkin spice flavor wasn’t as bold as I expected. If you want a stronger pumpkin-spice profile, add a bit more pumpkin pie spice to taste.
That said, these cookies are soft, chewy, and sweet. The pudding mix keeps them moist and tender; they remind me a little of a pumpkin snickerdoodle. I’ll definitely make pudding cookies again — they’re a quick, fun twist on fall baking and perfect when you want something simple and comforting.
Pumpkin Streusel Pudding Cookies
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Ingredients
Cookie:
- ¾ cup (170 g) butter, (12 Tbsp) softened
- ¾ cup (150 g) light brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- 3.4 oz (96 g) box pumpkin spice instant pudding mix, (dry, do not prepare)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 ¼ cups (270 g) all-purpose flour, (stir, spoon & level)
- ½ tsp pumpkin pie spice
Streusel:
- 2 Tbsp butter, cold
- 2 Tbsp granulated sugar
- 2 Tbsp light brown sugar, gently packed
- 2 Tbsp all-purpose flour
- ¼ tsp ground cinnamon
Instructions
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Make the streusel topping by combining the granulated and brown sugars, flour, and cinnamon. Cut the cold butter into the dry ingredients until small crumbs form. Set aside.
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For the cookies: cream the softened butter, light brown sugar, and granulated sugar together in a stand mixer or with a hand mixer. Add the dry pumpkin spice instant pudding mix and beat until well combined.
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Add the eggs and vanilla, mixing until incorporated. Scrape down the bowl as needed.
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Add the flour, baking soda, and pumpkin pie spice. Beat until the dough is fully combined.
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Roll the dough into 1″ balls. Gently press some of the streusel onto the top of each ball. Place the cookies on a greased or parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes, until set around the edges but still soft in the center. Allow to cool slightly before serving.
Notes
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