How to Make Pumpkin Pudding Cookies

How to Make Pumpkin Pudding Cookies

Love soft, chewy cookies? Keep this quick recipe for pumpkin pudding cookies handy.

The season for all things pumpkin starts earlier every year. And while pumpkin desserts such as pumpkin pie and pumpkin bread shine in the spotlight, what about cookies? It’s time to put pumpkin pudding cookies at the top of your fall baking list.

Adding a packet of pumpkin spice pudding to cookies makes them incredibly soft and chewy. It brings plenty of pumpkin and warm spice flavor to the mix, without creating a cakey cookie like typical pumpkin cookie recipes do. Make these flavorful pumpkin pudding cookies as-is, or add semisweet or white chocolate chips to dress them up even more.

Pumpkin Pudding Cookies Recipe
This recipe makes 14 cookies. Chilling the dough is key to creating the ideal soft, chewy texture for these cookies. Rolling the dough in the spiced sugar mixture enhances the pumpkin spice flavor.


Molly Allen for Taste of Home

1 stick unsalted butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon pure vanilla extract
1 (3.4-ounce) box instant pumpkin spice pudding
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Spiced sugar topping:

1/4 cup white sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove

Step 1: Cream the butter and sugars

Molly Allen for Taste of Home

In a mixing bowl, cream the butter and sugars until light and fluffy. Mix in the egg, vanilla extract and dry pudding mix.

Step 2: Finish the dough and chill

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Mix in the flour, baking soda and salt to finish until just combined. Chill the dough in the fridge for 45 minutes.

Step 3: Roll and bake

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Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a small bowl, combine the sugar, cinnamon, nutmeg and clove. Scoop tablespoon-sized pieces of dough and roll them into balls. Roll each in the spiced sugar mixture and place on the baking sheet.

Bake the cookies for 10 minutes. Remove the cookies from the oven and use the bottom of a small measuring cup to gently smooth the tops. Sprinkle with additional spiced sugar. Allow the cookies to begin cooling on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling completely.

How to Store Pumpkin Pudding Cookies

Molly Allen for Taste of Home

Want to keep cookies on hand for when a pumpkin spice craving strikes? These pumpkin pudding cookies can be stored in an airtight container. They’ll stay nice and soft at room temperature for 3 days.

To keep them even longer, store the cookies in an airtight container or put them in a plastic zip-close bag. Store in the freezer for up to two months.

Treats for People Who Love Pumpkin Spice

Pumpkin Bars
Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama
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Craving even more pumpkin? Try out these store-bought pumpkin spice products.

Frosted Pumpkin DoughnutsOur three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. —Connie Simon, Reed City, Michigan

Pumpkin Cupcakes with Spiced FrostingMy aunt makes the most delicious pumpkin pies for Thanksgiving. But my kids prefer cupcakes for dessert, so I created these for all the youngsters at our holiday table! —Aimee Shugarman, Liberty Township, Ohio

Pumpkin Chocolate Chip TassiesThis pumpkin and chocolate cookie has a special feel that makes it perfect for a holiday dessert table. If you don’t have a pastry tip, use a freezer bag to pipe the buttercream into the cookie cup. It works well for me. —Laura Milanowski, Wauwatosa, Wisconsin

Iced Pumpkin CookiesMy 2-year-old son, Joshua, especially likes testing—or should I say consuming—these chunky cookies! —Johna Nilson, Vista, California

Pumpkin TorteThis beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio

Pecan Pumpkin Pie PinwheelsThese pie-like cookie spirals are a pretty way to bring pumpkin flavor to dessert any time of the year.—Kathy Yarosh, Apopka, Florida

Pumpkin Ice Cream RollThis wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California

Pumpkin Swirl BreadThis combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan

Pumpkin Pie Cupcakes with Whipped CreamI combined my two loves, cupcakes and pie, into one amazing treat. These pumpkin cupcakes have a piecrust bottom and a snow white topping. —Julie Herrera-Lemler, Rochester, Minnesota

Purple-Ribbon Pumpkin CakeI belong to a Christmas village collectors’ club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It’s one of my family’s favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. —Debby Powers, Ponte Vedra Beach, Florida

Baked Pumpkin PuddingEven after you favorite turkey dinner, you’ll find room for this perfect pudding dessert—a treat served hot or cold. Mildly spiced, it will leave you sweetly satisfied, but not overly full, assures Gerri Saylor from Graniteville, South Carolina.

Pumpkin Cookies with Penuche FrostingThese caramel-frosted pumpkin cookies are as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin. —Priscilla Anderson, Salt Lake City, Utah

Pumpkin Cheesecake with Sour Cream FrostingInstead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It’s one less thing you’ll have to make on the big day. —Dorothy Smith, El Dorado, Arkansas

Pumpkin Spice CupcakesI make these flavorful pumpkin cupcakes each Halloween, but they’re wonderful year-round. —Amber Butzer, Gladstone, Oregon

Spiced Pumpkin TiramisuI added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania

Autumn Pumpkin CupcakesThese little pumpkin cupcakes are capped with cream cheese frosting and drizzled with a homemade salted caramel sauce. I like to make the caramel sauce in advance and keep it in the fridge till dessert. —Wendy Rusch, Trego, Wisconsin

Layered Pumpkin DessertPretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it’s especially nice with a big holiday meal. There’s never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta

Pumpkin Cheesecake PieIf you’re looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. —Sharon Crockett, La Palma, California

Pumpkin CheesecakeWhen I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois

Sweet Potato Mini CakesWhenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. —Joyce Larson, New Market, Iowa

Pumpkin Cake with Whipped Cinnamon FrostingMy mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia

Honey-Date Pumpkin CookiesJust in time for harvest, here are some delicious drop cookies, plump with dates, pumpkins and nuts. The old-fashioned cream cheese frosting will remind you of Grandma’s kitchen.—Eunice Stoen, Decorah, IA

Pumpkin Spice Cupcakes with Cream Cheese FrostingI discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado

Pecan Pumpkin DessertI always make this treat for Thanksgiving. A friend gave me the recipe, and I’ve since shared it with many others. —Sue Williams, Mount Holly, North Carolina

Pumpkin Cookies with Cream Cheese FrostingThese easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania

Pumpkin Pie CupcakesMy family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves—the shining stars in this dessert. —Melissa Story, Trego, Wisconsin

Pumpkin Chip Cream PieThis creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. —Maria Regakis, Somerville, Massachusetts

Pumpkin CharlotteMy mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it’s a big hit.
—Lorelle Edgcomb, Granville, Illinois

Pumpkin Shortbread DessertMy family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah

Pumpkin Bars with Browned Butter FrostingIt wouldn’t be fall without pumpkin bars, and I think everyone has a favorite version. I based this recipe on one of my grandmother’s, so sweet memories are baked into every batch. —Mary Wilhelm, Sparta, Wisconsin

Pumpkin Spice CookiesThese big, soft spice cookies created by our staff have a sweet frosting that makes them an extra-special treat. Enjoy! —Taste of Home Test Kitchen

Praline Pumpkin TorteHomemade pralines, big poufs of whipped cream and spiced cake make this torte
decadent to the last bite. It’s perfect for an autumn day. —Esther Sinn, Princeton, Illinois

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