Easy M&M Pumpkin Pudding Cookies with milk are a great after school snack for fall days. They also make a great midnight snack when you can't sleep.
Especially after I made these peanut butter pudding cookies, and then I have seen so many yummy combinations online lately. I have had pudding on the brain dreaming up combinations for a while now. I hope you are ready for pudding cookie mania!!!
What was I supposed to do when I saw the box of pumpkin pudding at the grocery store? Make pudding and eat it?
Of course not. My first thought was to make it into yummy cookies because if you have not tried pudding cookies, then you are missing out. They are soft and chewy and basically addicting, no matter what the flavor. It is my favorite way to make cookies right now, along with the cake mix cookies.
Yes, I may have bought a few different pudding flavors, and yes, I may have made 3-4 different kinds in the last 2 months. You need to try these vanilla pudding cookies and these chocolate mint pudding cookies.
I'm just warning you there is a pudding obsession happening here, so be prepared. I promise to spread them out though, so the obsession isn't quite so recognizable!!!
Soft, chewy M&M pumpkin pudding cookies made with fall colored candies are a must make this month!!!
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- 1 cup butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 - 3.4 ounce box instant pumpkin spice pudding
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 ¼ cups flour
- 1 ½ cups fall colored M&M candies
- ½ cup miniature chocolate chips
- Preheat the oven to 375 degrees. Set out some baking sheets.
- In a mixing bowl, beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
- Sift together the flour, baking soda, pumpkin pie spice, pudding mix and salt. Slowly add to the butter mixture.
- Stir in the M&M's and chocolate chips by hand.
- Use a teaspoon to scoop the dough onto a baking sheet. Bake for 8-9 minutes. They will appear undone, but they will set up while cooling.
- Let cool on baking sheet for a few minutes before removing to a wire rack. Store in a sealed container. Makes about 48 cookies.
*If you cannot find the pumpkin pudding, use vanilla pudding with an extra teaspoon of pumpkin pie spice added.
More fun cookies that you need to make for your cookie jar: