Best Pumpkin Spice Chocolate Chip Cookie Recipe

Make the best Pumpkin Spice Chocolate Chip cookie recipe ever! Cookies bake up beautifully and can be made ahead.  A special ingredient includes Pumpkin Spice instant Pudding and Pie mix. If you can’t find the pudding and pie mix, use pumpkin spices in the recipe.  This mix is only found in the fall so consider picking up a couple of extra packages to make these cookies through out the season.  Make a double batch of these cookies for they will be eaten by the hands full.

Mixing the batter is simple like a basic chocolate chip recipe with a fall flavor.  To get a deeper pumpkin flavor  add  2 tablespoons of canned pumpkin but increase the flour by 2 tablespoons to make sure batter is balanced.

Tips on baking these cookies

1. Measure flour using dry measuring cup, avoid scooping the flour in the cup but rather spoon flour and level off for best accurate measure.
2. Mix all the dry ingredients together in a small bowl with the pudding mix, then add these dry ingredients to the wet ones.
3. Use an ice cream scoop to get evenly sized cookies.
4. If you have coarse sea salt, sprinkle on top of the cookies right after they come out of the oven. Delicious!

Other Ideas you might like to try: 

Home Made Marshmallow Recipe 

Home Made  Pumpkin Spice Graham Crackers 

Best Pumpkin Spice Chocolate Chip Cookie Recipe

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Soft pumpkin chocolate chip cookies easy and quick to make using instant pudding and pie mix and pumpkin pie spice.

• Author: Liz Bushong
• Prep Time: 20 minutes
• Cook Time: 7-10 minutes
• Total Time: 30 minutes
• Yield: 2 dozen 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

1– ounce package Vanilla Instant Pudding and Pie mix dry packet 2–1/2 cups all purpose flour 2 teaspoons baking soda 2 teaspoons ground pumpkin pie spice 1/2 teaspoon salt 12 tablespoons butter, room temperature 1/2 cup granulated sugar 1 cup packed brown sugar 2 eggs 1 tablespoon honey 2 cups chocolate chips 1 cup chopped toasted pecans 1/2 t

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Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment lined paper. Set aside.
2. In mixing bowl fitted with beater attachment, cream butter and sugars together until light and fluffy.
3. Add eggs and honey beat together until smooth.
4. In separate bowl, mix flour, baking soda, salt, pumpkin pie spice, hand whisk, then add to cookie batter.
5. Stir in chocolate chips and pecans as not to break the chips.
6. Scoop 1 tablespoon cookie dough with ice cream scoop and place on parchment lined baking sheet or roll dough into 1″ round balls.
7. Bake cookies at 350° F for 7-10 minutes.

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