A few weeks ago, I was at the grocery store and saw huge cans of 100% pure pumpkin. Last year, I couldn’t find it ANYWHERE here in Bahrain, so I bought a few right then and there.
The cans sat in my cabinet while I scoured the internet for a good recipe. I finally found one! Usually, the recipes I use are all over the internet, but this one had an interesting ingredient I had never seen before: Instant Pudding Mix…I wasn’t too sold on it, but I had 3 huge cans of pumpkin sitting in my cabinet and I was assured by my mom that there wasn’t going to be a shortage of pumpkin this year. So I decided to go for it.
1/4 cup butter, softened (1/2 stick)
1 cup white sugar
1/2 cup canned pumpkin puree
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp salt
1 tsp vanilla extract
1/2 box french vanilla instant pudding mix
2 tbsp milk
1 1/4 cups all-purpose flour
1 tsp baking powder
Preheat oven to 350 degrees.
In a large bowl, mix butter, sugar, pumpkin, egg, spices, salt, vanilla and milk. In a second bowl, mix together flour, baking powder and pudding mix until evenly distributed. Add the dry ingredients to the pumpkin mixture, stirring until smoothly incorporated. Spoon batter onto a greased baking sheet, using heaping tablespoons for portions.
Bake for 12 minutes, or until a knife inserted into a cookie comes out clean.
I got about 36 cookies out of the batch.