Pumpkin Spice Pudding Cookies

Have you guys tried pudding cookies yet? I think I have tried almost every pudding flavor out there and these Pumpkin Spice Pudding Cookies might just be my favorite. Because really when is pumpkin not my favorite? Especially when cinnamon chips are involved. Everyone has their own idea about what makes the perfect cookie- thin, thick, soft, chewy or crispy. While they are all good in my book, I especially love soft cookies. And nothing guarantees soft cookies quite like a box of instant pudding mix. 

I recently started my Christmas baking list and lets just say that they are a lot of cookies to be made in the next two months. It will be hard to beat these Pumpkin Spice Pudding Cookies but I will certainly try. I know that pumpkin spice pudding mix can be hard to find in stores, but make sure to snatch it up if you see it and make these cookies of course!

Pumpkin Spice Pudding Cookies
Recipe adapted from Mint Chip Pudding Cookies 

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
1 package pumpkin spice instant pudding mix
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Pinch of ground nutmeg
1 1/2 cups cinnamon chips

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda, salt, ground cinnamon and ground nutmeg. Set aside.

In the bowl of a stand mixer, combine the butter, light brown sugar and granulated sugar. Beat until light and creamy, about 3-4 minutes. Add the eggs, one at a time, and mix until combined after each addition. Add the vanilla extract. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined.

Turn off the mixer. Add the cinnamon chips and gently fold into the cookie dough with a rubber spatula. Scoop cookie dough onto the prepared bakings sheets. Bake for 12-15 minutes or until golden brown around the edges. Allow to cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.