I already know what you are thinking. Why are you making pumpkin cookies when you don’t like pumpkin?! I do like pumpkin, just not crazy about it. But I do love cookies. I know a lot of people that love pumpkin. These cookies might just convert me! They were awesome.
3/4 cup butter, softened
3/4 dark brown sugar, packed
1 small package of pumpkin spice instant pudding mix*
1 teaspoon pure vanilla extract
1 teaspoon baking soda
2 1/4 cup flour
1 bag of cinnamon chips*
1 bag of toffee bits
Preheat oven to 350 degrees. Combine butter and sugar together in a mixing bowl. Mix well. Add pudding mix and continue to blend until combined. Add eggs and vanilla, mix well. Add flour and baking soda and blend until combined. Stir in chips and toffee bits.
I used a small 1 inch scooper to drop cookie dough on a GREASED cookie sheet. I used Bakers Joy each time I baked cookies on my cookie sheet. Bake 8-10 minutes. Remove cookies immediately to cool on a wire rack. Store in a airtight container.
**Pudding mix is seasonal. I used a box I purchased last year. It can be found at grocery stores, K-Marts, Target and on Amazon. For some of us, the cinnamon chips are also seasonal. I picked up several bags last year for a dollar and kept them in my freezer. I am sure Amazon also carries these but your grocery store will too during the holiday season if they don’t carry them year round.
Recipe adapted from Chef In Training.