Butterscotch Pumpkin Pudding Cookies

Butterscotch Pumpkin Pudding Cookies are a soft and sweet treat packed with butterscotch morsels, pumpkin spice flavor, and chewy goodness in every bite. These pumpkin spice pudding cookies are made with simple ingredients, come together in under 30 minutes, and can be enjoyed all year long!

Prep Time15

Cook Time10

Total Time25

Course: Cookies, Dessert

Cuisine: American

Keyword: Butterscotch Pumpkin Pudding Cookies

Servings: cookies

Calories: 139kcal

Author: Jessica & Nellie

Ingredients

½ cup Butter softened
1 cup Brown sugar
3.4 ounce Box Pumpkin Spice Jell-O pudding mix
½ cup Pumpkin puree
2 Eggs
1 tsp Vanilla extract
1 ½ tsp Baking soda
¼ tsp Salt
2 cups Flour
1 cup Butterscotch morsels
½ cup Chopped walnuts *optional

Instructions

Prep: Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or silicon mat or spray with non-stick cookign spray, set aside.
Cookie Dough: Cream the butter, sugar, pudding, pumpkin, eggs and vanilla together.
Add the baking soda, flour and salt and mix thoroughly. I use a KitchenAid mixer, but a hand mixer or simply a wooden spoon would work well too!
Add in the butterscotch morsels and the nuts. Mix to combine.
Bake: Scoop 1" rounds of cookie dough onto the prepared cookie sheet.
Bake at 350 degrees for 10-12 minutes. Let cool on pan before transferring to a rack to cool completely. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

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