These Pumpkin Cheesecake Pudding Cookies are not your average pumpkin cookie.
If you’ve ever had a pumpkin cookie then you know that they are cake-like in texture. Soft, moist and full of spice… nothing wrong with that! But… I wanted to make a pumpkin cookie that tasted like pumpkin, but had more of that chewy texture we all know and love from a classic chocolate chip cookie.
I’m fairly certain I nailed this recipe on the head!
And here’s the bonus… they’re super easy to make!
I took out the most painful part – waiting for the butter to soften to room temperature, and replaced it with quick melted butter. I did that for a reason (not just because I’m lazy). A cookie made with melted butter ends up more crisp-like, and spreads well when baked. A typical pumpkin cookie doesn’t spread, so if I whipped some soft butter and sugar together it would end up still very much cake-like.
Melted butter it is!
I also threw in a couple boxes of Instant Jello Pudding Mix (sugar free), which helped bring in the chewy factor.
We have melted butter to help crisp it up and pudding mix to make it chewy, throw in some pumpkin and it’s still pleasantly moist in the center! It’s basically the best of three worlds.
You could use a pumpkin spice pudding mix or a vanilla pudding mix, but I went with cheesecake, because… cheesecake.
When I scooped out the cookie dough for the first batch I didn’t push down the dough and waited to see what happened.
The cookies spread, but not that much.
For the next batch I gave the dough a gentle push down into a flatter cookie shape and let them bake. They came out perfect! A wonderfully light crisp to the outside edge, chewy and moist inside with a hint of pumpkin spice and white chocolate chips.
My family could not get enough of these, especially my husband. He’s not a very big sweets kind of guy, and he had 4 of these within 20 minutes!
I hope you try these delightful little cookies out this Fall!