I have to admit, I have enjoyed all the cookie recipes that have been posted the past year or two that use a cake mix or instant pudding. Don’t get me wrong, I am all for making cookies from scratch, but it is also quite nice to cut down on the ingredient list.
These Pumpkin & White Chocolate Chip Cookies were found over at Kitchen Meets Girl. After having made several different cake mix cookie recipes, I think a key thing to note is not to over bake the cookies. This keeps them soft and chewy. Many thanks to Kitchen Meets Girl for this recipe.
Pumpkin & White Chocolate Chip Cookies
Makes 20-24 cookies
- 1 box Pillsbury Pumpkin cake mix
- 1 small box instant white chocolate pudding mix
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon pure vanilla
- 3/4 cup white baking chips, divided
- Marshmallow Creme Pumpkins, if using
1. Preheat oven to 350-f degrees. Line a cookie sheet with parchment paper or a Silpat.
2. In a large bowl, combine the cake mix, pudding mix, vegetable oil, eggs and vanilla until a dough forms. Stir in 1/2 cup of the white chips.
3. Using a cookie scoop, drop dough by tablespoonfuls onto prepared cookie sheets 2 inches apart. Using the remaining 1/4 cup white chips, press a few chips onto the tops of each cookie. If you’re using the marshmallow creme pumpkins, don’t worry about adding any extra chips to the top.
4. Bake for 8 to 10 minutes, or until cookies just start to lightly brown. The centers will still be very soft – that’s okay! Cool for 2 minutes, then remove from cookie sheet to wire rack.
5. If desired, press a marshmallow creme pumpkin into the tops of your warm cookies.
Recipe from Kitchen Meets Girl.