So here are my awesome pumpkin pie cookies. They taste like amazing little pieces of pumpkin cake, they’re so moist they stick to your fingers, and they have a whopping dose of vitamin A from the pumpkin. For a dessert, they’re actually pretty good for you.
And I will add a soft-cookie secret: instant pudding mix. I don’t know how it happens (because as far as I can tell, instant pudding is just sugar and cornstarch), but adding a few tablespoons of pudding mix makes the softest, greatest cookies. I usually like flatter, less cake-like cookies personally, but when I’m doing big, soft cookies, this is the way to go.
So if you don’t feel like making a full pumpkin pie, these are a unique, easy alternative to satisfy your pumpkin cravings till next year.
1/4 cup butter, softened (1/2 stick)
1 cup white sugar
1/2 cup canned pumpkin puree
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 tsp vanilla extract
1/2 box french vanilla instant pudding mix
2 tbsp milk
1 1/4 cups all-purpose flour
1 tsp baking powder
Preheat oven to 350 degrees.
In a large bowl, mix butter, sugar, pumpkin, egg, spices, salt, vanilla and milk. In a second bowl, mix together flour, baking powder and pudding mix until evenly distributed. Add the dry ingredients to the pumpkin mixture, stirring until smoothly incorporated. Spoon batter onto a greased baking sheet, using heaping tablespoons for portions.
Bake for 10 minutes, or until a knife inserted into a cookie comes out clean.
Makes about 20 cookies.