Mix together pumpkin spice peanut butter, vanilla pudding and the egg.
Use a small cookie scoop (mine was the 1 tablespoon size) to form balls.
Optional: Roll cookie dough balls in sparkling sprinkles.
Place on a cookie sheet covered with a silicone baking mat (or parchment paper).
Use a fork to make a crosshatch on each cookie. Or if you plan to add Hershey’s Kisses, leave them as a ball without the crosshatch on top.
Bake at 350 degrees for 12-15 minutes.
Optional: Press a Hershey's Kiss into the center of each cookie right after they come out of the oven.
Notes
If pumpkin spice peanut butter is not available in your area, replace it with creamy peanut butter and 1 teaspoon of pumpkin pie spice.
Recipe adapted from Picky Palate's Peanut Butter Pudding Cookies