Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (softened)
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 3.4 ounces instant pumpkin spice pudding mix (dry)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups white chocolate chips

Instruction

  • Preheat the oven to 350°F
  • In a medium mixing bowl add the butter, brown sugar and sugar. Use a hand mixer to beat together until light and creamy. Add in the dry vanilla pudding mix, vanilla extract, and eggs and continue to mix until well incorporated.
  • In a separate bowl combine your flour, baking soda, pumpkin pie spice, and salt.
  • Add your dry ingredients to your wet ingredients and mix with a spoon until just combined. Add the white chocolate chips and stir.
  • Line a baking sheet with parchment paper and drop rounded cookie dough on the paper, about 1 to 2 tablespoons for each cookie. Space each ball out by about 2 inches.
  • Add about 3 to 4 extra white chocolate chips to the tops of each rounded tablespoon of cookie dough before putting them in the oven
  • This is the most important part: It is better to under cook these cookies just a bit so I suggest cooking each batch at 350°F for 8 to 9 minutes, or until you can see the bottoms are slightly brown. You definitely don't want to wait till these cookies are browned on the top or they will be overdone.
  • Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.