Pumpkin Cheesecake Pudding Cookies
Try this Pumpkin Cheesecake Pudding Cookies recipe or contribute your own.
Try this Pumpkin Cheesecake Pudding Cookies recipe or contribute your own.
- Carbohydrate 63.7463465815328 g
- Cholesterol 72.8403333747913 mg
- Fat 34.7204696267393 g
- Fiber 0.633152235670044 g
- Protein 2.17523483346658 g
- Saturated Fat 21.6859127043435 g
- Serving Size 1 1 Serving (115g)
- Sodium 223.786377884808 mg
- Sugar 63.1131943458628 g
- Trans Fat 2.5585722955354 g
- Calories 562 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Combine the melted butter and sugars in the bowl of your stand mixer fitted with the paddle attachment (you can also do this in a regular mixing bowl with a hand mixer).
- Mix the butter and sugar together until the sugar is mostly dissolved, then add in the vanilla extract and pumpkin puree until combined.
- In a separate bowl whisk together the jello pudding mix (only the powder), flour, baking soda, salt and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients until fully combined and a thick dough forms.
- Add the chocolate chips and mix just until evenly distributed.
- Line a baking sheet with a silicone baking mat or with parchment paper, then place large (2 tbsp) scoops of cookie dough on the baking sheet and gently press the cookies down to about ½ inch thick. (I like to add extra white chocolate chips to the top right before baking, just gently press them into the dough).
- Bake for 12 to 15 minutes or until lightly golden brown around the edges.
- Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
- Enjoy!
Pumpkin Cheesecake Pudding Cookies: A Delightful Fall Treat
As a busy working mom, finding time to bake can feel like a luxury. But sometimes, the craving for something sweet and comforting hits, and you just need that little bit of indulgence to make the day a bit brighter. That's where these Pumpkin Cheesecake Pudding Cookies come in. They're not just quick and easy to make, they're also incredibly delicious – a perfect blend of pumpkin spice warmth and the creamy tang of cheesecake. Imagine the aroma of warm pumpkin spice filling your kitchen as these cookies bake, a comforting hug on a chilly evening. They are the perfect treat to savor with a cup of tea after a long day, or to share with friends and family during a cozy get-together. This recipe is my go-to for those moments when I need a little pick-me-up, and I’m confident it will become your go-to as well.
The beauty of this recipe lies in its simplicity. No complicated techniques, no obscure ingredients – just straightforward steps that even a baking novice can follow. I love how the pudding mix adds a creamy, cheesecake-like texture to the cookies without requiring the extra effort of making a full cheesecake. It's a clever shortcut that doesn't compromise on flavor. And the addition of white chocolate chips? Pure bliss! They melt beautifully in the oven, creating pockets of sweet, creamy goodness that perfectly complement the pumpkin spice. These cookies are not only easy to make but they're also incredibly versatile. You can easily adapt them to your liking. Want to add pecans or walnuts? Go for it! Feel like experimenting with different types of chocolate chips? Absolutely! This recipe is a blank canvas for your culinary creativity.
Why These Cookies Are My Go-To:
- Simplicity: The straightforward steps make it a perfect baking project for any skill level.
- Speed: From start to finish, these cookies come together relatively quickly, perfect for a weeknight treat.
- Flavor: The blend of pumpkin spice and cheesecake is a winning combination that everyone seems to love.
- Versatility: Easily customize them with your favorite nuts, spices, or chocolate chips.
- Crowd-Pleaser: These cookies always disappear quickly, making them ideal for sharing with friends and family.
So, the next time you're craving a delicious and easy-to-make treat, look no further than these Pumpkin Cheesecake Pudding Cookies. They're the perfect answer to your sweet tooth, guaranteed to bring a smile to your face and a warm feeling to your heart. Whether you're enjoying them with a warm beverage on a relaxing afternoon or sharing them with loved ones, these cookies are sure to become a new favorite in your kitchen. Happy baking!
Tips for Success:
- Don't overmix the dough. Overmixing can lead to tough cookies.
- Use good quality pumpkin puree for the best flavor.
- Let the cookies cool completely on a wire rack before storing to prevent them from becoming soggy.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
Variations:
- Spice it up: Add a pinch of cinnamon, nutmeg, or ginger to the dough for an extra warm flavor.
- Nutty goodness: Incorporate chopped pecans, walnuts, or even macadamia nuts to the cookie dough.
- Chocolate overload: Use a combination of milk chocolate, dark chocolate, and white chocolate chips for a delightful mix of flavors.
- Creamy swirl: Add a swirl of cream cheese frosting to the top of the cookies before baking.
