Extra Soft Pumpkin-Chocolate Cheescake Cookies

This is a recipe I have been using for years. It makes a TON of cookies, so you may want to cut this in half. I change the pudding and chips to make many different combinations, but this is our favorite.

• Ready In: 27 mins
• Serves: 10-12
• Yields: 60 Cookies

Ingredients

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

Directions

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