This recipe happened by accident. I was trying to make my favorite chocolate chip cookies for my sisters birthday. They happen to be her favorite too. The recipe calls for a package of vanilla pudding mix. I started putting the recipe together and went to the pantry to grab a pudding mix from my stash…my empty stash! I was all out of vanilla-my options were lemon or pumpkin spice pudding mix. If I were baking for my mom, I would have grabbed lemon. My sister is not a lemon fan though, so I went for the pumpkin and hoped for the best.
Yum! They taste like my soft chocolate chip cookies, but with a hint of pumpkin spice. It’s nice for once to not be overwhelmed by pumpkin especially this time of year. Even I need a break. And I’ve posted pumpkin a lot! See pumpkin cinnamon buns, pumpkin spice pudding cookies, pumpkin doughnuts, pumpkin doughnut holes, and pumpkin snickerdoodles (my first ever post-I’ve come a long way). Anyway, these cookies were gone so quickly! My sister was so happy and had a great birthday weekend, thanks to this dairy-free cookie recipe.
- 1 cup (2 sticks) margarine
- ¾ cup brown sugar
- ¼ cup sugar
- 1 tsp, vanilla extract
- 2 eggs
- 2¼ cups flour
- 1 package pumpkin spice pudding mix
- 1 tsp. baking soda
- ¾ tsp. salt
- 12 oz. semi-sweet chocolate chips
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- In the bowl on an electric stand mixer fitted with the paddle attachment, beat the margarine with the sugars and vanilla extract until smooth.
- Add in the eggs, one at a time, and mix until combined.
- Mix in the flour, pudding mix, baking soda, and salt, and mix until combined.
- Add in the chocolate chips and mix just until combined, trying not to break up the chips.
- Using a 1½ Tbs. size cookie scoop or spoon, scoop cookie dough onto parchment lined cookie sheet and bake for 8-11 minutes until edges are lightly browned. Remove from oven and let cookies cool on baking sheet to firm up a bit. Enjoy!