Pumpkin Chip Vanilla Pudding Cookies

Here's what you need

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup pumpkin puree (not pumpkin pie filling)

3/4 cup packed light brown sugar

1/4 cup granulated sugar

3.4 oz. package vanilla pudding mix

2 large eggs, at room temperature 

1 teaspoon vanilla extract

2 1/4 cups flour, sifted

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 cup pumpkin spice chips

Here's what you do

Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. 

In the bowl of a stand mixer fitted with a paddle attachment, add the butter, pumpkin puree, and the sugars. Beat on medium speed until light and fluffy, about 3 to 4 minutes. Add the pudding mix, eggs and vanilla extract, beating until smooth. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. With the mixer on low, slowly add the dry ingredients to the wet, scraping down the sides and bottom of the bowl as necessary. 

Stop the mixer and use a rubber spatula to mix the pumpkin chips into the batter. Scoop the batter onto the baking sheet using a large cookie scoop, keeping about an inch between each cookie. Bake for 12 to 14 minutes until the cookies are set but not yet starting to brown on the bottom. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. 

Cookies will last well-wrapped on the counter for 4 days or in the fridge up to a week.