Halloween Pudding Cookies

Spooky cute Halloween cookies made from cake mix and instant pudding, tinted purple and orange, with candy eyes.

80 min Serves 36 Medium American

Our own summary of the original by Michele — the full post and photos live at cookcleanrepeat.com.

These Halloween Pudding Cookies come together quickly with a cake mix and instant pumpkin pudding. After chilling the dough, you scoop and bake them until golden, then press on candy eyes for a festive finish. They yield about 3 to 4 dozen cookies, perfect for parties or trick-or-treaters.

Ingredients

1 yellow or white cake mix

1-3.9-ounce box of Instant Pumpkin Pudding

2 large eggs

2 tablespoons vegetable oil

2 tablespoons heavy cream

½ teaspoon clear vanilla

Gel food coloring of your choice (we used purple and orange)

Sugar candy eye decorations

Directions

Set your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

In a medium mixing bowl, combine the cake mix with the instant pumpkin pudding powder and whisk them together thoroughly.

Add the eggs, vegetable oil, heavy cream, and clear vanilla to the dry mix. Use an electric mixer to beat until the batter is smooth and well blended.

Split the dough evenly into two separate bowls. Stir a few drops of gel food coloring into each bowl — one color per bowl — until the color is uniform.

Cover both bowls with plastic wrap and refrigerate for one hour.

Take the chilled dough out of the fridge. Using a 1-inch cookie scoop, drop scoops of dough onto the prepared baking sheet, placing them about 2 inches apart.

Bake in the preheated oven for 8 to 10 minutes, or until the edges just start to turn golden brown.

Remove the cookies from the oven and immediately transfer them to a wire rack. While still warm, press candy eyes into the tops. Let cool completely before serving.

This recipe yields 36 to 48 cookies, depending on how large you scoop them.