Craving a cozy autumn treat? Pumpkin Spice Jello Cookies blend instant pumpkin spice pudding mix with white chocolate chips for a soft, chewy cookie bursting with fall flavors. This Fall Cookie Treat bakes in under 30 minutes, perfect for holiday gatherings or cozy nights. Enjoy these pumpkin Jello cookies for a delightful, seasonal bite!
Why You’ll Love Pumpkin Spice Jello Cookies
- Quick Baking: Pumpkin Spice Jello Cookies are ready in under 30 minutes, ideal for a Fall Cookie Treat.
- Cozy Flavors: Pumpkin spice and white chocolate create a warm, chewy spice cookies experience.
- Soft Texture: Pudding mix keeps these pumpkin Jello cookies irresistibly moist.
- Easy Ingredients: Pantry staples make this Fall Cookie Treat simple to whip up.
- Festive Appeal: Perfect for fall parties or gifting these chewy spice cookies.
Ingredients for Pumpkin Spice Jello Cookies
Here’s what you’ll need for these chewy spice cookies (makes ~24 cookies):
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 package (3.4 oz/96g) instant pumpkin spice pudding mix (dry)
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups (270g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
For the Mix-Ins and Topping:
-
2 cups (340g) white chocolate chips, plus extra for garnish
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Cookie scoop
- Wire rack
Ingredient Tips
- Pudding Mix: Instant pumpkin spice pudding mix adds flavor and chewiness to Pumpkin Spice Jello Cookies.
- White Chocolate: Enhances sweetness in this Fall Cookie Treat; butterscotch chips work too.
- Butter: Softened butter ensures a creamy base for these pumpkin Jello cookies.
- Pumpkin Pie Spice: Boosts the autumn vibe of these chewy spice cookies.
- Flour: Measure accurately for the perfect texture in this Fall Cookie Treat.
Directions for Pumpkin Spice Jello Cookies
Let’s bake these delicious Pumpkin Spice Jello Cookies!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking for these pumpkin Jello cookies.
Cream Butter and Sugars
In a mixing bowl, I beat 1 cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar with a hand mixer for 2–3 minutes until light and creamy, creating a tender base for this Fall Cookie Treat.
Add Wet Ingredients
I add a 3.4 oz package of dry pumpkin spice pudding mix, 2 eggs, and 1 tsp vanilla extract to the butter mixture, beating until smooth to infuse these chewy spice cookies with flavor.
Mix Dry Ingredients
In a separate bowl, I whisk 2¼ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp pumpkin pie spice to combine evenly, ensuring consistent rise and taste in these pumpkin Jello cookies.
Combine and Fold in Chips
I gently mix the dry ingredients into the wet mixture with a spatula until just combined, avoiding overmixing. I fold in 2 cups white chocolate chips for a sweet, creamy Pumpkin Spice Jello Cookies texture.
Shape and Garnish
I scoop 1–2 tbsp portions of dough, placing them 2 inches apart on the baking sheet. I press 3–4 extra white chocolate chips onto each dough ball for a bakery-style look in these chewy spice cookies.
Bake and Cool
I bake for 8–9 minutes until edges are set but centers are slightly soft. I cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely for perfect chewy spice cookies.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 8–9 minutes
- Total Time: 23–29 minutes
- Servings: ~24 cookies
- Calories: ~145–160 kcal per cookie
- Macros per Cookie: 17–18g carbs, 1–2g protein, 9–10g fat
Variations
Try these twists on these chewy spice cookies:
- Pudding Swap: Use vanilla pudding with extra pumpkin pie spice for a Fall Cookie Treat.
- Chip Swap: Try butterscotch or cinnamon chips for unique pumpkin Jello cookies.
- Butter Swap: Use coconut oil for a different Pumpkin Spice Jello Cookies flavor.
- Nut Add: Add chopped pecans for crunch in this Fall Cookie Treat.
- Spice Mix: Make your own spice blend with cinnamon and nutmeg for chewy spice cookies.
Serving Ideas:
- Pair with Layla Cooks’ apple cider for a cozy vibe.
- Serve with Layla Cooks’ hot chocolate recipes for a festive treat.
- Enjoy with Layla Cooks’ coffee for a warm pairing.
Storage
I store Pumpkin Spice Jello Cookies in an airtight container at room temperature for up to 1 week, adding a slice of bread to keep them soft. I freeze baked cookies or dough balls for up to 3 months, baking frozen dough with an extra 1–2 minutes for a fresh Fall Cookie Treat.
Serving Tips
- Presentation: Serve Pumpkin Spice Jello Cookies on a fall-themed platter for charm.
- Garnish: Add extra white chocolate chips for these chewy spice cookies’ appeal.
- Pairing: Enjoy with milk or Layla Cooks’ drink recipes to complement this Fall Cookie Treat.
- Portion Size: 1–2 cookies per person for a sweet treat.
- Occasions: Ideal for fall gatherings, holidays, or cozy snacks.
FAQs
What pudding mix should I use?
Instant pumpkin spice pudding mix ensures chewy Fall Cookie Treat texture.
Can I skip chilling the dough?
Chill for 30 minutes to prevent flat pumpkin Jello cookies.
Can I make it ahead?
Prep dough a day ahead for richer Pumpkin Spice Jello Cookies flavor.
What if I can’t find pumpkin spice pudding?
Use vanilla pudding with extra spice for chewy spice cookies.
Can I use other chips?
Butterscotch or nuts work in this Fall Cookie Treat.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Pumpkin Spice Jello Cookies are a soft, flavorful treat with cozy autumn spices and creamy white chocolate. This Fall Cookie Treat is quick, festive, and perfect for any fall occasion. Bake these pumpkin Jello cookies for a delightful, seasonal indulgence!
Pumpkin Spice Jello Cookies
Ingredients
For the Cookie Dough:
- 1 cup 226g unsalted butter, softened
- ¾ cup 150g packed brown sugar
- ¼ cup 50g granulated sugar
- 1 package 3.4 oz/96g instant pumpkin spice pudding mix (dry)
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups 270g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
For the Mix-Ins and Topping:
- 2 cups 340g white chocolate chips, plus extra for garnish
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking for these pumpkin Jello cookies.
Cream Butter and Sugars
- In a mixing bowl, I beat 1 cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar with a hand mixer for 2–3 minutes until light and creamy, creating a tender base for this Fall Cookie Treat.
Add Wet Ingredients
- I add a 3.4 oz package of dry pumpkin spice pudding mix, 2 eggs, and 1 tsp vanilla extract to the butter mixture, beating until smooth to infuse these chewy spice cookies with flavor.
Mix Dry Ingredients
- In a separate bowl, I whisk 2¼ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp pumpkin pie spice to combine evenly, ensuring consistent rise and taste in these pumpkin Jello cookies.
Combine and Fold in Chips
- I gently mix the dry ingredients into the wet mixture with a spatula until just combined, avoiding overmixing. I fold in 2 cups white chocolate chips for a sweet, creamy Pumpkin Spice Jello Cookies texture.
Shape and Garnish
- I scoop 1–2 tbsp portions of dough, placing them 2 inches apart on the baking sheet. I press 3–4 extra white chocolate chips onto each dough ball for a bakery-style look in these chewy spice cookies.
Bake and Cool
- I bake for 8–9 minutes until edges are set but centers are slightly soft. I cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely for perfect chewy spice cookies.
Notes
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