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White Chocolate Pumpkin Cookies

White Chocolate Pumpkin Cookies

Sundays in the fall are meant for baking around my house.  And I had a blast making these White Chocolate Pumpkin Cookies with Doodle over the weekend.

White Chocolate Pumpkin Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

Yes, I used a cake mix.  And no, I’m not apologizing for it.  I mentioned when I made my Funfetti Cheesecake Cookies that cake mix cookies are one of my favorites.  They’re the best when I need a quick, easy, and super soft cookie.

Sorry, crunchy cookies just don’t do it for me. 😉

Last fall, I posted a White Chocolate Pumpkin Nog, which is one of my all-time favorite recipes.  In fact, the photos were published in the September issue of Where Women Cook magazine – quite a fabulous surprise, considering what my pictures looked like when I started this blog in 2011.

But I’ve been thinking about that nog ever since, and the flavor combination of white chocolate and pumpkin.

White Chocolate Pumpkin Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

If you want to know the truth, I think pumpkin pretty much goes with everything – but you certainly can’t go wrong adding a bit of white chocolate to the mix.  These cookies are just your standard cake mix cookies, with a box of white chocolate pudding mix added in.  And lots of white chocolate chips, for good measure.

Doodle and I mixed these up at halftime during the Chiefs game on Sunday, and we were munching on them by the time the third quarter started.  I planned to just add some extra white chocolate chips to the top, but Doodle spotted the bag of marshmallow creme pumpkins I’d purchased earlier in the weekend, and wanted to press some into the tops of the warm cookies.

White Chocolate Pumpkin Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

I have to admit, they were pretty good that way – I think I have a future blogger on my hands. 🙂

White Chocolate Pumpkin Cookies
 
Print
Serves: about 20 cookies
Ingredients
  • 1 box Pillsbury Pumpkin cake mix
  • 1 small box instant white chocolate pudding mix
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon pure vanilla
  • ¾ cup white baking chips, divided
  • Marshmallow Creme Pumpkins, if desired
Method
  1. Preheat oven to 350. 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 ½ cup of the white chips.
  3. Using a cookie scoop, drop dough by tablespoonfuls onto prepared cookie sheets 2 inches apart. Using the remaining ¼ 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.

23 Comments

    • Ashley
      Ashley on October 1, 2013 at 11:01 pm

      What can I say? I really do love it. 🙂

      Reply
    • Ashley
      Ashley on October 1, 2013 at 11:08 pm

      Thanks, Amy!

      Reply
  3. Adri
    Adri on October 1, 2013 at 9:36 am

    Those cookies look great, and I see no need for apologizing for using a cake mix. They re fast, good, and versatile. Congrats to you for making good use of a packaged product. I hate it when folks get all snooty about packaged foods. Good grief! If it works, then why not use it?! This is my first visit to your very beautiful site, having slipped over from Amy at Fearless Homemaker. I am so glad I stopped by!

    Reply
    • Ashley
      Ashley on October 1, 2013 at 11:10 pm

      Thank you so much for your sweet comment, Adri. I love baking from scratch, but I do also enjoy using shortcuts in the kitchen sometimes, too! 🙂 So glad you found me from Amy’s site – she’s such a sweetheart!

      Reply
    • Ashley
      Ashley on October 1, 2013 at 11:10 pm

      Aww, thanks, Trish!

      Reply
    • Ashley
      Ashley on October 1, 2013 at 11:12 pm

      I wish you’d come over and swipe these out of my kitchen, Elizabeth! 🙂

      Reply
  9. Jocelyn @ BruCrew Life
    Jocelyn @ BruCrew Life on October 4, 2013 at 12:04 am

    A girl after my own cake mix in a box heart!! 🙂 These cookies have my name written all over them!! I want!!

    Reply
  10. Anne Wells
    Anne Wells on October 9, 2013 at 7:44 am

    I need two really good and simple receipes for Thanksgiving.

    1. a really good cornbread dressing; and

    2. a really good and sim0ple sweet potato casserole.

    Do you have any receiptes for these?

    Thank you so much.
    Anne Wells

    Reply
  11. Trish
    Trish on October 9, 2013 at 2:32 pm

    I’ve actually never made cookies from a cake mix before, but I’m going to for sure give it a try now. I’m all about the soft fluffy cookies too 🙂

    Reply
  12. Robyn
    Robyn on October 13, 2013 at 1:45 pm

    Store didn’t have all of the ingredients so I substituted pumpkin cake mix with carrot cake mix and substituted white chocolate pudding mix with vanilla pudding mix. Turned out fabulous!

    Reply
  14. maestros chocolateros
    maestros chocolateros on March 25, 2014 at 7:27 am

    There are sugar-free chocolate chip cookies which
    use an equally sweet sugar substitute. But after all the pros and cons of chocolate everyone likes sweets and if the sweet is chocolate then
    nobody can refuse taking it. Cold refined chocolates
    won’t damage as many of the valuable components
    of chocolate because standard processing would likely.
    maestros chocolateros recently posted..maestros chocolaterosMy Profile

    Reply

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