Pumpkin Cinnamon Rolls: A Southern Twist on a Fall Favorite

When cooler weather rolls in and the leaves start to change, it’s hard not to crave a warm, homemade treat straight from the oven.

These Pumpkin Cinnamon Rolls are just the kind of recipe that brings folks to the kitchen.

They’re soft, spiced just right, and filled with the cozy flavors we look forward to every fall.

Whether you’re serving them up at a holiday brunch or just want a quick homemade breakfast on the weekend, this is a recipe worth keeping on hand.

You may also like:

• Pumpkin Pancakes
• Pumpkin Spice Syrup
• Honey Bun Cake from Scratch
• Apple Fritter Loaf Cake
• Strawberry Rolls

Perfect for Fall Mornings and Holiday Gatherings

This easy pumpkin cinnamon roll recipe is a favorite for busy fall mornings, Thanksgiving breakfast, or even a Saturday brunch with family.

The addition of pumpkin puree in both the dough and frosting gives these rolls a richer flavor and makes them feel like a seasonal treat, without being complicated to make.

You don’t have to wait for a holiday to enjoy them—these are simple enough to whip up on a weekday morning if you’ve got some time and a warm cup of coffee waiting.

Why These Easy Pumpkin Cinnamon Rolls Stand Out

What makes these rolls stand out is how simple they are. Using self-rising flour cuts down on ingredients, and the dough comes together without a lot of fuss.

You’ll still get that soft, pillowy texture folks expect from homemade cinnamon rolls, but with the added flavor of pumpkin and warm spices like cinnamon and nutmeg.

It’s a great way to use up extra canned pumpkin you might have left over from another recipe.

How to Serve Pumpkin Cinnamon Rolls Beyond Breakfast

While these are perfect fresh out of the oven for breakfast or brunch, you can also get creative with how you serve them.

Try making a pan to share at a church potluck or office party. Wrap a few up in a box with parchment and twine for a thoughtful fall treat for a neighbor or friend.

You can even bake and freeze them ahead of time, then reheat in the oven when you’re ready to serve.

They also make a great dessert option—warm them up and top with a scoop of vanilla ice cream or drizzle a little extra cream cheese frosting on top before serving.

Easy Pumpkin Recipes for Beginners and Busy Cooks

If you’re looking for an easy fall breakfast idea or beginner-friendly pumpkin dessert recipe, these rolls are a great place to start.

No need for fancy mixers or specialty ingredients. Just a handful of pantry staples, a bit of time to let the dough rise, and a warm oven.

When and Where to Make These Pumpkin Cinnamon Rolls

These rolls are ideal for any fall or winter occasion, from Halloween breakfast spreads to Christmas morning.

You can make them in your own kitchen without any special equipment, and they’ll make the whole house smell like fall. The scent alone is enough to get everyone to the table.

Whether you’re baking for your family or hosting out-of-town guests, these pumpkin cinnamon rolls are a great way to start the day—or wrap up a cozy evening.

They’re simple, seasonal, and full of southern comfort, just like a good recipe should be.

Pumpkin Cinnamon Rolls with Frosting

• Prep time: 30 minutes
• Resting time: 30-40 minutes  
•  Servings: 18 small rolls

 Ingredients:

For the rolls:

• 1 cup milk
• 1tbs dry yeast
• 2 cups self-rising flour
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 2 eggs
• ½ cup Pumpkin puree
• 2 tbsp brown sugar
• 3 tbsp granulated sugar
• 1 stick melted butter

Frosting ingredients:

• 4 oz cream cheese ( half pack of 8oz Philadelphia cheese )
• ¼ cup powdered sugar
• ¼ cup pumpkin puree
• 2 tbsp milk

Directions:

To make the rolls:

Preheat oven to 320F.

Warm up milk (don’t make it to hot just lukewarm) mix it with dry yeast and granulated sugar until dissolved.

Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth.

Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes.

Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.

When dough is ready roll it out with a rolling pin making a rectangular flat shape.  

Spread pumpkin puree evenly onto it.

Mix cane sugar, cinnamon, and nutmeg in a small bowl.

Sprinkle it over the rolled dough.

Roll the dough to form a log.

Cut it into a 1 inch thick rolls.

Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it.

Bake for about 20 minutes or until golden brown.

To make frosting:

In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth.

If consistency is too thick 1 tbsp of water can be added. Pour the mixture evenly onto a freshly baked roll.

Leave it to set for 5-10 minutes.

Serve with a pinch of cinnamon on top!  

To make your pumpkin cinnamon rolls a little more moist, here are a few easy tips:

1. Don’t overbake – The biggest reason cinnamon rolls turn out dry is baking them too long. Start checking around the 18-minute mark and pull them when they’re just lightly golden on top.
2. Use whole milk – If you’re using a lower-fat milk, consider switching to whole milk. The extra fat adds moisture and richness to the dough.
3. Add a touch more pumpkin puree – You can increase the pumpkin puree in the dough by 1–2 tablespoons. Just don’t add too much or it may affect the dough structure.
4. Brush rolls with butter before and after baking – Brushing melted butter over the rolls before baking helps lock in moisture. After baking, brushing again gives them a soft, bakery-style finish.
5. Cover with foil while baking – If you notice the tops browning too quickly, loosely cover the pan with foil for the last 5–7 minutes to prevent them from drying out.
6. Use a pan with higher sides – A deeper baking dish helps keep steam in while baking, which can result in softer, moister rolls.
7. Frost while warm – Spread the cream cheese frosting on while the rolls are still slightly warm so it melts into the rolls and adds extra moisture.

Frequently Asked Questions About Pumpkin Cinnamon Rolls

Can I make pumpkin cinnamon rolls ahead of time?
Yes, you can prepare the rolls the night before, cover the pan tightly, and place them in the fridge. In the morning, let them sit at room temperature for about 30 minutes before baking. This is a great make-ahead breakfast idea for holidays like Thanksgiving or Christmas.

How do I store leftover pumpkin cinnamon rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in the microwave for 10–15 seconds or in the oven at 300°F for about 5–7 minutes.

Can I freeze homemade pumpkin cinnamon rolls?
Yes, you can freeze them after baking. Let them cool completely, then wrap each roll individually in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge and warm up in the oven before serving. Freezer-friendly pumpkin desserts are great for meal prepping.

Do I need self-rising flour for this pumpkin cinnamon roll recipe?
This recipe uses self-rising flour to keep things easy and beginner-friendly. If you don’t have any on hand, you can make your own using all-purpose flour, baking powder, and salt.

What kind of pumpkin puree should I use in pumpkin breakfast recipes?
Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices, which can affect the flavor and texture of the dough and frosting.

Can I use different spices in this fall cinnamon roll recipe?
Yes, you can adjust the spices to your liking. While cinnamon and nutmeg give the rolls that classic fall flavor, adding a little ground ginger or cloves can give them more depth if you like a spicier roll.

What makes these pumpkin cinnamon rolls soft and fluffy?
The warm milk and yeast help the dough rise properly, while the eggs and pumpkin puree add moisture. Kneading the dough just enough and allowing it to rise in a warm place are key steps to getting that soft, fluffy texture.

Is this pumpkin cinnamon roll recipe good for beginners?
Absolutely. It’s an easy homemade cinnamon roll recipe with pumpkin that doesn’t require any fancy tools. It’s a great fall baking recipe for beginners or anyone looking for simple comfort food ideas.

Can I make these pumpkin rolls without cream cheese frosting?
Yes, if you prefer a glaze, you can mix powdered sugar with a little milk and vanilla extract for a quick icing. But the pumpkin cream cheese frosting gives these rolls a rich and seasonal flavor.

Are these rolls good for holiday brunch menus?
Yes, these are one of the best pumpkin recipes for Thanksgiving morning, fall brunch gatherings, or even Christmas breakfast. They’re easy to make ahead and serve warm with coffee, cider, or hot cocoa.

Pumpkin Cinnamon Rolls

Print

Ingredients

• 1 cup milk
• 1 tbs dry yeast
• 2 cups self-rising flour
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 2 eggs
• ½ cup Pumpkin puree
• 2 tbsp brown sugar
• 3 tbsp granulated sugar
• 1 stick melted butter
• Frosting ingredients:
• 4 oz Cream cheese ( half pack of 8oz Philadelphia cheese )
• ¼ cup powdered sugar
• ¼ cup pumpkin puree
• 2 tbsp milk

Instructions

Preheat oven to 320F. Warm up milk (don’t make it to hot just lukewarm) mix it with dry
yeast and granulated sugar until dissolved. Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth.

Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.

When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.  

Mix cane sugar, cinnamon, and nutmeg in a small bowl, sprinkle it over the rolled
dough. Roll the dough to form a log. Cut it into a 1inch thick rolls.

Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake
for about 20 minutes or until golden brown.

To make frosting

In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add
powdered sugar and continue mixing until smooth. If consistency is too thick 1
tbsp of water can be added. Pour the mixture evenly onto a freshly baked roll.
Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!  

Easy Lemon Drizzle Loaf Cake Recipe: A Southern Favorite for Any Occasion

If there’s one thing that never fails to please around here, it’s a simple lemon loaf cake.

There’s something about the bright citrus flavor mixed with a soft, moist texture that makes this one a crowd favorite.

Whether you’re looking for a quick dessert for Sunday supper or need something easy to bring to a potluck, this lemon loaf cake fits the bill.

You may also like:

• Lemon Blueberry Bundt Cake
• Frozen Lemonade Pie
• Slow Cooker Blueberry Lemon Dump Cake
• Strawberry Lemon Parfait
• Homemade Lemonade
• Strawberry Lemonade

Who Is This Lemon Loaf Cake For?

This easy lemon drizzle loaf cake recipe is for anyone who wants to whip up something sweet without spending hours in the kitchen.

Whether you’re a beginner baker or just need something fast and foolproof, this recipe delivers.

It’s perfect for busy folks who still want to bring a homemade touch to the table.

What Makes This Lemon Loaf Stand Out?

We’re not trying to reinvent the wheel here—just take something classic and make it as easy as it should be.

Using a boxed lemon loaf cake mix with a little fresh lemon juice gives you the flavor of something made from scratch, but with the convenience of a shortcut.

That tangy drizzle on top? It pulls the whole thing together without making things complicated.

When to Make This Lemon Drizzle Loaf Cake

This lemon loaf is a year-round kind of dessert, but it really shines in the spring and summer when lighter, citrusy treats feel just right.

That said, I’ve served it in the cooler months alongside a hot cup of coffee and had no complaints.

It also makes a great addition to holiday brunch spreads, church gatherings, baby showers, or just a lazy Saturday afternoon.

Where Does It Belong on the Table?

You can serve this lemon loaf cake just about anywhere. Slice it up for a quick dessert after dinner or cut it into small squares for a casual finger food-style treat at a get-together.

It also makes a great addition to a breakfast or brunch buffet—pair it with fresh berries and a dollop of whipped cream if you’re feeling a little fancy.

Why You’ll Keep Coming Back to This Recipe

The biggest reason to keep this one in your back pocket is how quick and dependable it is.

There’s no guesswork, no special equipment beyond a loaf pan, and no long list of ingredients.

It’s one of those recipes that looks like you went the extra mile—even when you didn’t.

That drizzle adds just enough of a finishing touch to make it feel homemade without extra effort.

How to Serve It Up

• Classic Style: Just slice and serve. It’s soft, moist, and full of lemon flavor all on its own.
• With Fruit: Add fresh blueberries or strawberries on the side for a pop of color and sweetness.
• With Ice Cream: A scoop of vanilla or lemon sorbet on the side turns it into a simple dessert for dinner guests.
• For Gifting: Wrap it up in parchment and twine for a thoughtful homemade treat for neighbors, teachers, or friends.

If you’re searching for an easy lemon loaf cake recipe with cake mix, this one checks all the boxes.

It’s fast, foolproof, and full of bright flavor. Whether you’re hosting company or just need something to satisfy a sweet tooth, this lemon drizzle loaf cake is always a good idea.

Don’t forget to bookmark this one—you’ll be coming back to it more than you think.

Lemon Drizzle Loaf Cake

Ingredients:

• 1 box of lemon cake mix (I recommend Betty Crocker)
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water

For the lemon drizzle:

• 1 cup of powdered sugar
• 1–2 tbsp. fresh lemon juice
• Pinch of salt

Equipment: loaf pan

Directions:

Preheat your oven to the temperature specified on the lemon cake mix box.

Grease and flour a loaf pan, ensuring all sides are well coated. In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water.

Mix well until all ingredients are fully incorporated and the batter is smooth.

Transfer the mixture into the loaf pan, levelling it out smoothly.

Place the loaf pan in the preheated oven and bake according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean.

While the cake is cooling, prepare the lemon frosting mix according to the instructions on the box. Ensure it is smooth and creamy. Whisk until the mixture is smooth and free of lumps. 

Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.

Carefully transfer the cake onto a wire rack to cool completely. Once the cake has cooled, place it on a serving plate or platter. 

Using a spoon, drizzle the lemon drizzle mixture over the top of the cake, allowing it to drip down the sides. Let the drizzle set for a few minutes before slicing and serving.

Enjoy your delicious Lemon Loaf Cake!

Lemon Drizzle Loaf Cake FAQs

Can I use lemon cake mix to make a loaf cake?
Yes, you can absolutely use a box of lemon cake mix to make a loaf cake. It’s a great shortcut that still gives you a moist, flavorful result with less effort. Just make sure to use a standard loaf pan and follow the adjusted measurements in this recipe.

What size loaf pan should I use?
A standard 9×5-inch loaf pan works best for this lemon loaf cake recipe. Be sure to grease and flour the pan so the cake doesn’t stick.

How do I know when the lemon loaf cake is done baking?
Bake the cake according to the time on the box, but always check by inserting a toothpick in the center. If it comes out clean, the cake is done. If there’s batter on it, let it bake a few more minutes.

How do I make the lemon drizzle glaze?
To make the lemon glaze, mix 1 cup of powdered sugar with 1–2 tablespoons of fresh lemon juice and a pinch of salt. Start with 1 tablespoon of juice, then add more if needed to reach a pourable consistency. Drizzle it over the cooled cake so it sets up nicely.

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, especially in the drizzle. But if bottled is all you have, it’ll still work in a pinch.

Do I need to refrigerate the lemon loaf cake?
You don’t need to refrigerate it right away. Store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 5 days or freeze it for up to 2 months.

Can I add anything to this lemon loaf cake recipe?
Absolutely. Fold in ½ cup of blueberries or white chocolate chips before baking for a twist. Just be sure to lightly coat add-ins in flour before mixing them into the batter to prevent sinking.

Why did my lemon loaf cake sink in the middle?
This can happen if the oven wasn’t fully preheated, if the batter was overmixed, or if it was underbaked. Always preheat the oven, mix just until combined, and test doneness with a toothpick.

Can I double this recipe?
Yes, but it’s best to bake in two separate loaf pans rather than one large one. This ensures even baking.

Lemon Drizzle Loaf Cake

Print

Ingredients

• 1 box of lemon cake mix (I recommend Betty Crocker)
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 cup of powdered sugar
• 1–2 tbsp. fresh lemon juice
• Pinch of salt

Instructions

Preheat your oven to the temperature specified on the lemon loaf cake mix box.

Grease and flour a loaf pan, ensuring all sides are well coated.

In a large mixing bowl, combine the lemon loaf cake mix, eggs, vegetable oil, and water.

Mix well until all ingredients are fully incorporated and the batter is smooth.

Transfer the mixture into the bread tin, levelling it out smoothly.

Place the loaf pan in the preheated oven and bake according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean.

While the cake is cooling, prepare the lemon frosting mix according to the instructions on the box.

Ensure it is smooth and creamy. Whisk until the mixture is smooth and free of lumps. 

Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.

Carefully transfer the cake onto a wire rack to cool completely.

Once the cake has cooled, place it on a serving plate or platter. 

Using a spoon, drizzle the lemon drizzle mixture over the top of the cake, allowing it to drip down the sides.

Let the drizzle set for a few minutes before slicing and serving.

Banana Pudding Cookies: A Southern Twist on a Classic Dessert

If you’re from the South—or just spent any time around a Southern family potluck—you know banana pudding isn’t just a dessert. It’s the dessert.

But every now and then, you need something a little easier to share than a pan of pudding layered with Nilla Wafers and sliced bananas.

That’s where these banana pudding cookies with white chocolate chips come in.

You may also like:

• Banana Pudding Cheesecake Ice Cream
• Banana Nut Muffins
• Banana Oat Pancakes
• Banana Bread with Pecans and Walnuts
• Instant Pot Caramel Pecan Banana Bread
• Strawberry Banana Cake
• Strawberry Banana Oat Muffins

What Are Banana Pudding Cookies?

Think of all the flavors you love about traditional banana pudding—ripe banana, vanilla, creamy sweetness—and roll that into a soft, chewy cookie.

These cookies are made with a banana pudding mix, which gives them that classic flavor without needing to pull out a trifle dish.

Add a mashed banana and a handful of white chocolate chips, and you’ve got a rich, moist cookie that’s every bit as satisfying as a bowl of pudding.

Who Will Love These Cookies?

These are perfect for banana pudding fans who want something portable, no-fuss, and still full of flavor.

Kids love the soft texture and sweet taste, and grown folks appreciate how these cookies manage to be both nostalgic and new.

If you’re cooking for a crowd, these are a good way to bring something familiar but unexpected to the table.

When to Make Banana Pudding Cookies

These are great for everything from family gatherings to bake sales, church potlucks, tailgates, and school functions.

They’re also a smart way to use up a ripe banana when you’ve already made your share of banana bread.

Around the holidays, swap out the chocolate chip cookies for these instead. They freeze well too, so they’re perfect for making ahead.

Where to Serve Them

Any place you’d serve banana pudding, you can serve these cookies. And since they’re handheld, they’re even easier to pass around at picnics, birthday parties, or baby showers.

Wrap them up in a cellophane bag with a ribbon, and you’ve got a great homemade gift.

Why You Should Try This Recipe

Banana pudding cookies offer a shortcut to that old-fashioned flavor we love down here, without the need for a spoon.

You’re not just baking a cookie—you’re pulling together comfort and tradition in one bite. It’s a sweet way to keep Southern food traditions alive in a new form.

How to Serve Banana Pudding Cookies

These are great straight out of the oven, cooled, or even chilled in the fridge. Want to take it up a notch?

Sandwich a couple of cookies with vanilla ice cream in the middle for a banana pudding cookie ice cream sandwich.

You can even crumble them over vanilla pudding or a scoop of banana ice cream for a little extra crunch.

🍌 Creative Ways to Use or Serve Banana Pudding Cookies

Banana Pudding Cookie Ice Cream Sandwiches
Sandwich vanilla or banana ice cream between two cookies for a quick frozen treat.

Mini Banana Pudding Cookie Trifles
Layer crumbled cookies with whipped cream and sliced bananas in small mason jars or dessert cups.

Pack in School Lunches
A soft, homemade cookie with real banana makes a sweet surprise in a lunchbox.

Serve at a Southern Potluck or Church Gathering
These cookies travel well and offer a twist on a classic Southern dessert.

Holiday Cookie Trays
Add a few to your holiday dessert platters for something unexpected among the usual favorites.

Crumbled Over Pudding or Ice Cream
Use cookie crumbles as a topping for banana pudding, vanilla pudding, or even frozen yogurt.

After-School Snack for Kids
Pair a cookie with a glass of milk or chocolate milk for a quick and satisfying snack.

Gift Bags or Party Favors
Wrap two or three in clear treat bags and tie with ribbon for party favors or thank-you gifts.

Game Day Dessert Table
These are easy to grab and eat—perfect for tailgating or home-viewing spreads.

Freeze for Later
Make a double batch, freeze half, and enjoy fresh-tasting cookies anytime you need a quick treat.

Banana Pudding Cookies

Yield: 18 cookies

Ingredients:

• 1 package of banana pudding Jello mix
• 1 ripe banana, mashed
• 1 cup brown sugar
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• ½ cup white chocolate chips
• 2 cups flour
• 1/2 cup butter, softened

Directions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter and brown sugar until light and fluffy.

Add in the mashed banana, eggs, and vanilla extract. Mix well.

In a separate bowl, combine the flour, banana pudding Jello mix, and baking soda.

Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

Fold in the white chocolate chips.

Put some vegetable oil on your hands and form small balls, place them on a baking sheet about an inch apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Banana Pudding Cookies!

Frequently Asked Questions about Banana Pudding Cookies

1. Can I use instant banana pudding mix in cookies?
Yes, instant banana pudding mix works perfectly in this cookie recipe. It adds flavor and helps make the cookies soft and chewy.

2. Do I need to prepare the pudding before adding it to the cookie dough?
No, you’ll add the dry pudding mix directly into the dough with the flour and baking soda. Don’t make the pudding according to the box instructions.

3. Can I freeze banana pudding cookie dough?
Absolutely. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, just add a minute or two to the baking time.

4. How long do banana pudding cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay soft and fresh for up to 5 days. You can also refrigerate them for up to a week.

5. Can I use banana extract instead of a ripe banana?
For the best flavor and texture, a ripe mashed banana is recommended. However, if you’re out of bananas, you can add a teaspoon of banana extract along with the pudding mix and adjust the flour slightly to compensate.

6. What can I substitute for white chocolate chips?
You can use milk chocolate, butterscotch chips, or even crushed vanilla wafers for a more classic banana pudding flavor twist.

7. Do these cookies taste like banana bread?
They’re softer and more cookie-like than banana bread, but you’ll get that familiar banana flavor, especially from the pudding mix and mashed banana.

8. Can I make these cookies without pudding mix?
The pudding mix is a key ingredient that gives the cookies their soft texture and signature flavor. Without it, the cookies will have a different taste and consistency.

9. How do I keep banana pudding cookies from spreading too much?
Make sure your butter is softened, not melted. Also, chilling the dough for 20–30 minutes before baking can help control spreading.

10. Can I make these cookies gluten-free?
Yes, you can try using a 1:1 gluten-free flour blend. Just be aware that texture may vary slightly depending on the brand used.

Banana Pudding Cookies

Print

Ingredients

• 1 package of banana pudding jello mix
• 1 ripe banana, mashed
• 1 cup brown sugar
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• ½ cup white chocolate chips
• 2 cups flour
• 1/2 cup butter, softened

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter and brown sugar until light and fluffy.

Add in the mashed banana, eggs, and vanilla extract. Mix well.

In a separate bowl, combine the flour, banana pudding Jello mix, and baking soda.

Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

Fold in the white chocolate chips.

Put some vegetable  oil on your hands and form small balls, place them on a baking sheet about an inch apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Banana Pudding Cookies!