Pumpkin Spice Jelly Cookies are a unique autumn cookie. They are delicious and super moist with the secret ingredient of pudding.
1 cup of softened butter
3/4 cup of brown sugar
1/4 cup of sugar
3.4 ounce box of instant pumpkin and spice mix for dry pudding
2 large eggs
1 teaspoon of vanilla
2 1/4 cups of flour
1 teaspoon baking soda
1/2 teaspoon of salt
1 teaspoon pumpkin pie spice
2 cups of white chocolate chips
Preheat the oven to 350 degrees F
In a medium mixing bowl add the butter, brown sugar and sugar. Use a hand blender to blend until light and creamy. Add the dry vanilla pudding mix, vanilla extract and eggs and continue to mix until well blended.
In a separate bowl, combine flour, baking soda, pumpkin pie spice and salt.
Add the dry ingredients to the wet ingredients and mix with a spoon until well combined. Add the semi-sweet chocolate chips and stir.
Line a baking sheet with parchment paper and place the rounded cookie dough on the paper, approximately 1-2 tablespoons per cookie. Space each ball about 5 centimeters.
Add 3 or 4 extra pieces of white chocolate to the top of each rounded tablespoon of cookie dough before putting them in the oven.
This is the most important part… It is better to bake these cookies just a little bit, so I suggest baking each batch at 350° for 8-9 minutes, or until you can see that the bottoms are slightly browned. You definitely don’t want to wait until these cookies are browned on top or they are over-baked.
Take them out of the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack.
These cookies should be a little under-baked. I usually bake each batch for 8 or 9 minutes, since these cookies are meant to be soft.