Pumpkin Pudding Cookies – 3 Ways

These pudding cookies are hands down the best pumpkin cookies we’ve ever had! THIS. IS. IT! It’s got the texture of a fluffy chocolate chip cookie but tastes like pumpkin. And best of all, we’re including three different ways to make it!

Years ago, my friend Krysta introduced me to a pudding in chocolate chip cookies recipe which we still obsess over to this day. When I saw pumpkin spice pudding mix hit the shelves of Walmart and Harmons this fall, I just knew I had to make a new version. The only problem was, which do I make?! I would normally shoot all three and do three different posts over the years, but this time I decided that since you all went nuts about it on instagram, I’d just get the recipe up ASAP!

You all know I can’t help myself when it comes to cookies! I have to try all kinds of different add-ins (kitchen sink cookies), toppings (peanut butter blossoms), stuffings (s’mores stuffed chocolate chip cookies) and techniques (lemon crinkle cookies).

We found 3 ways that we love these pumpkin pudding cookies – coated in cinnamon and sugar, loaded with chocolate chips, or stuffed with Rolos! We will detail each of those versions below.

Tips for the Best Pumpkin Pudding Cookies

Here are a few tips for the best pumpkin pudding cookies:

• You need 5.1 ounces of pudding but the pudding is only sold as 3.4 ounce boxes, so you’ll need to use 2 boxes and either weigh the powder into a bowl with a food scale, or just use about 1 1/2 boxes.
• If you go with the Rolos options, make sure there is a lot of dough on the bottom because the Rolos will seep out if there isn’t enough dough on the bottoms.
• If you make the chocolate chip version, save a few chocolate chips to place on top of each cookie. It makes them look so pretty and appetizing!

Ingredients for Pumpkin Pudding Cookies

These will just be your standard cookie ingredients here with the

Melt in Your Mouth Gluten-Free Monster Cookies [+Video]

Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

I’ve been on the hunt for a bomb monster cookie recipe and then I found one and adapted it very slightly and doubled it. It is from What Molly Made because literally no flourless peanut butter monster cookie recipe compares to hers.

Monster cookies are like an oatmeal cookie, m&m cookie, chocolate chip cookie and peanut butter cookie all smashed together in one. They are perfection! They are the best monster cookies!

What are Monster Cookies?

There are a few different stories out there for how this cookie got its name, but my favorite is that it’s a little bit of everything just like Frankenstein. A monster! These cookies can also be know as kitchen sink cookies because they have everything but the kitchen sink in them. They are super adaptable to whatever mix-ins you and your family love.

Ingredients for Monster Cookies

You won’t find any flour or dairy products (substitute the m&m’s) in this cookie recipe! This is for you, my gluten-free and dairy-free friends! Here is what you need:

• Eggs: give structure and rise to the cookies
• Peanut Butter: I prefer creamy, processed (not natural) peanut butter like Skippy or Jif.
• Brown Sugar: adds rich flavor and sweetness
• Sugar: more sweetness
• Vanilla Extract: enhances flavor
• Oats: old fashioned rolled oats adds so much texture and make sure they are certified gluten-free oats
• Baking Soda: gives rise and fluffiness
• Salt: enhances flavors and balances the sweetness
• Mini M&M’s (or milk chocolate chips): can use regular size too or holiday themed
  • NOTE: To make this recipe dairy-free, you’ll need to use a dairy-free candy or omit the m&m’s completely. Same story for the chocolate chips.
• Mini Semi Sweet Chocolate Chips: regular sized may be used
• Raisins: totally optional for those raisin haters out there

Keep scrolling to the recipe card down below for measurements for all the ingredients.

How to Make Gluten-Free Monster Cookies

Monster gluten-free cookies are so

Welcome to the weekend, my friends! It’s a lazy-ish Saturday for me and I’m looking forward to it. Yoga this morning (I still can’t believe how much I am enjoying it!), followed by brunch with the family, a bit of cleaning/organizing and laundry, a walk at some point, and hopefully a movie too. Days spent at home are often my favorite kind of day.

ON THE BLOGS THIS WEEK:  Chunks of tender chicken, crunchy dill pickles, fresh green onions, and parsley are tossed with a creamy, tangy, dill pickle dressing to make this unforgettable chicken salad. Served with crackers and chips, layered in a sandwich or a lettuce wrap, or eaten with a fork, Dill Pickle Chicken Salad is a big win for pickle lovers.

Fresh, juicy peaches are tossed with cinnamon sugar and then baked inside a buttery, flaky crust to make this easy Peach Galette. You only need six ingredients to make it and it never fails to impress.

Creamy Orange Sherbet is an old-fashioned frozen treat that I always associate with trips to visit my grandmother when I was a child. She loved sherbet and it was often found in her freezer.

A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Air Fryer French Bread Pizza takes this beloved comfort food to new heights – and it’s easy enough to make for a quick weekday lunch.

These Banana Split Pancakes are on our meal plan again this weekend. I love serving pancakes with an abundance of fruit alongside them, so this particular stack of pancakes thrills me.

Have you tried this Sweet Kale Salad? It’s a much-loved Costco copycat recipe. It starts with shredded kale, thinly sliced Brussels sprouts, and a generous handful of broccoli matchsticks. The greens are topped with sweet cranberries and salty pepitas before being tossed in a tangy sweet poppyseed dressing. (While describing this salad to a friend yesterday, I realized it’s been too long since I made it. So, I’ll be picking up some kale, broccoli, and Brussels this weekend!)

What I’m CRAVING: I have 3 words for you, friends. Sausage. Gravy. Casserole. Oh, my word. Classic biscuits and gravy married to the ease of a casserole? YES! This looks and sounds incredible.

My FAVORITE THINGS this week are these pens. I mentioned them here a couple of times last year and I still LOVE them. They’re unbelievably cheap and truly the best pen I’ve

Chocolate Chip Pumpkin Cupcakes with Cream Cheese Frosting

It’s that time of year where we need all things pumpkin because everything pumpkin is delicious. These chocolate chip pumpkin cupcakes are tender and perfectly spiced with the most luscious cream cheese frosting!

My dear friend Lisa makes the most spectacular chocolate chip pumpkin cupcakes and always gifts me some every fall. She’s the type of human being that you want in your corner. Not because she makes dang good cupcakes, not because she’s a fighter (which she is after battling cancer), and not even because of some special talent or anything. She’s the lifelong, loyal, completely genuine woman that all women should strive to be.

When we first moved and were so lost and bummed that we couldn’t (and still haven’t) found a home to settle into she showed up with another friend bearing these cupcakes as a reminder that I and my family are seen and loved even when we don’t live by each other. I just cried when I opened the door. I love her and I think she makes the best pumpkin cupcakes ever so I had no choice but to share them with all of you.

They are perfectly balanced with flavor, texture and the frosting is literally the icing on top. Best. Pumpkin. Cupcake. I promise.

What You Need to Make Pumpkin Chocolate Chip Cupcakes

Grab a can of pumpkin from the grocery store and I’m willing to bet you have the rest of the ingredients already! Here is everything you will need:

For the Cupcakes

• Wet Ingredients: Eggs, Sugar, Pumpkin, Water and Oil
• Dry Ingredients: Flour, Baking Soda, Baking Powder, Salt. Ground Cloves and Cinnamon
• Mini Chocolate Chips

For the Frosting

• Cream Cheese: I’ve had the best results with full fat Philadelphia brand cream cheese.
• Butter: Make sure it is softened to room temperature.
• Powdered Sugar: Adds the sweetness and structure to the frosting.
• Vanilla Extract: Adds flavor
• Milk: Helps the frosting be a little more creamy.

The details and measurements for each ingredient can be found down at the end of the post.

How to Make Chocolate Chip Pumpkin Cupcakes

You’re just a few steps away from the most delicious pumpkin cupcakes of your life! Here is a step-by-step guide to making the cupcakes:

1. Prep: Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
2. Combine: Start by mixing the eggs and sugar together until well combined. Then add the rest of the wet ingredients and blend thoroughly.
3. Mix: Add all the dry ingredients into the bowl with the wet ingredients and mix until just combined. Then fold in the mini chocolate chips.
4. Bake: Fill the cupcake liners in the muffin pan 2/3 full and then bake the cupcakes for 17-19

Weekly Menu Plan – Sep. 23 to Sep. 29

Do you feel autumn rolling in? It brings me so much joy! We are bringing you a week full of cozy dinner meals with this weekly menu plan!

Monday: Creamy Zucchini Sausage Casserole

Tuesday: Cashew Chicken

Wednesday: Easy Beef Ragu Pasta

Thursday: Chicken Pot Pie

Friday: LEFTOVERS

Saturday: Taco Casserole

Sunday: Flank Steak

READ: Weekly Menu Plan – Sep. 23 to Sep. 29