Extra Soft Pumpkin-Chocolate Cheescake Cookies

Name: Extra Soft Pumpkin-Chocolate Cheescake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ½ cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; 2 cups butter (softened); 1 ½ cups brown sugar (packed); ½ cup white sugar; 2 (3 1/2 ounce) packages instant pudding mix, cheesecake flavor; 4 eggs; 2 teaspoons vanilla extract; 1 (10 ounce) packagepumpkin spice toll house chips; 2 ½ cups semi-sweet chocolate chips; 2 cups chopped pecans (optional) or 2 cups walnuts (optional)

Servings: persons

4 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 cups butter (softened)
1 ½ cups brown sugar (packed)
½ cup white sugar
2 (3 1/2 ounce) packages instant pudding mix, cheesecake flavor
4 eggs
2 teaspoons vanilla extract
1 (10 ounce) packagepumpkin spice toll house chips
2 ½ cups semi-sweet chocolate chips
2 cups chopped pecans (optional) or 2 cups walnuts (optional)

1
Preheat oven to 350 degrees.
2
Sift the flour, baking soda and salt and set aside.
3
Using a large bowl, cream the butter, brown sugar and white sugar.
4
Add the pudding and mix well.
5
Add the eggs and vanilla and beat well.
6
Slowly add the flour mixture.
7
Do not overmix!
8
Just blend until all flour is incorporated.
9
Stir in pumpkin and chocolate chips.
10
Add nuts, if desired.
11
Drop cookies by spoonfuls onto un-greased cookie sheets.
12
(I find that using the non-stick tinfoil works really well with these!
13
).
14
Bake for 10-12 minutes or until edges are golden brown.
15
Might take longer if you like big cookies!

3029

kcal

Calories

191

Fat

283

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt, 2 cups butter (softened), and more.

Yes, Extra Soft Pumpkin-Chocolate Cheescake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!