If you like your cookies crisp and crunchy, walk away now; this recipe is not for you. Sometime a few years ago, Justin found something that said that putting pudding mix in cookie dough will make the cookies turn out more cake-like. Doing that resulted in some of my favorite chocolate chip cookies ever. No matter how long you store them, they're still wonderfully soft.
The other night Justin felt like having dessert and settled on cookies, but we were low on supplies. No chocolate chips. No nuts. Nothing fun. We did, however, have 4 boxes of pumpkin pudding mix. (Justin stocks up when it's available in the fall.) Add in some pumpkin pie spice, and voila, pumpkin pudding cookies. He says they have a nice, strong pumpkin flavor, even though the only pumpkin flavor in them comes from the pudding mix. For a little extra goodness, you could shape the dough into balls and roll them in cinnamon before baking to give them a snickerdoodle kind of feel.
Ingredients
1 c butter, softened
1/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tsp vanilla extract
1 pkg instant, pumpkin-flavored pudding mix
1 tsp baking powder
2 1/4 c flour
1/4-1/2 tsp pumpkin pie spice
Directions
Cream together butter, sugar, and brown sugar. Add eggs one at a time, mixing dough well after each. Add remaining ingredients and mix thoroughly. Drop cookies by rounded spoonful onto a cookie sheet. Bake 10-12 minutes at 350 F. Store in an airtight container.
Servings: 12
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