Pumpkin Snickerdoodle Pudding …

The Jell-o Pumpkin Spice instant pudding mix has hit the shelves at my local Walmart and I have been grabbing at it every chance I get. These Pumpkin Streusel Pudding Cookies and Pumpkin Chocolate Chip Pudding Cookies were such a hit last year that I decided it was time to make a new kind for this year.

Let me introduce you to the Pumpkin SNICKERDOODLE Pudding Cookie. It is fabulous. If you love cinnamon and sugar, if you love soft cookies, if you love pumpkin spice… then you are going to LOVE these cookies!

Pumpkin Snickerdoodle Pudding Cookies from chef-in-training.com ...These cookies are AMAZING! They are the perfect cookie for fall!

Pumpkin Snickerdoodle Pudding Cookies
 
These cookies are AMAZING! They are the perfect cookie for fall!
Recipe type: Dessert
Serves: 36 cookies
Ingredients
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 (3.4 oz) box pumpkin spice instant pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • ½ tsp. cream of tartar
  • 2 to 2¼ cups flour
CINNAMON-SUGAR COATING
  • ½ cup sugar
  • 1 tsp. cinnamon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Stir together flour, cream of tartar and baking soda and set aside.
  3. In a large bowl, cream butter, sugars and pudding mix together.
  4. Add eggs and vanilla and mix well.
  5. Add flour mixture slowly until well incorporated.
  6. In a small bowl, combine sugar and cinnamon to form CINNAMON SUGAR COATING.
  7. Roll Pumpkin Pudding Cookies into 1″ balls. Next roll into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a greased cookie sheet and repeat for remaining dough. (12 cookies per baking sheet)
  8. Bake at 350 degrees F for 8-12 minutes.

Enjoy!


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Comments

  1. Averie @Averie Cooks

    I love snickerdoodles and you achieved the PERFECT texture on these! And with pumpkin flavor. GREAT job on these! Pumpkin puree is hard to work with texture-wise in cookies. Great call on the pudding mix :)

  2. Leslie

    What a yummy idea to incorporate two classic fall ingredients into a chewy cookie! This recipe looks easy but different enough to stand out. I need to whip up,a batch myself!
    Blessings,
    Leslie

  3. Cait

    Do you just use all purpose flour? Also, do we use baking powder or baking soda.. Step two says to use baking soda, not powder. I just want to be sure since these look so yummy!

    • Chef in Training

      I just use all purpose flour :) SOrry about the mistake… it uses baking SODA :) fixed that now. Also notice it is 1/2 cup sugar now vs 1/4 in the CINNAMON SUGAR COATING :) Thanks for catching the baking soda mistake! I appreciate it!

  4. Kaylene

    Haha- I recently discovered all your pudding cookie variations and was just wondering if (and hoping that) you would make a pumpkin version! Happy day :) You rock!

  5. Jack

    These cookies look so yummy! I can’t to try them!!! But sadly the walmart where i live does not have the pumpkin spice pudding and neither does any other local grocery stores :-( Could i possibly to a vanilla pudding and then add pumpkin pie spice to it?

    • Chef in Training

      yes you definitely can! it may take a teaspoon or two, play with the measurements to get the flavor right where you want it :)

      • dawn

        Our walmart didn’t have them on the normal pudding shelves but did have them in the center aisle where they have featured baking stuff. just a thought.

  6. Mary

    Just made these tonight. I made a few adjustments based on what I had on hand, I thought I had all of these ingredients!
    I used 1/2 cup unsalted butter and 1/2 cup vegetable shortening. I discovered last minute that I didn’t have cream of tarter so I substituted 2 teaspoons of baking powder *skipped the baking soda all together.
    I added about 1/2 teaspoon salt and used the 2 1/4 cups all purpose flour and baked for 12 1/2 minutes.
    Despite my lack of all of the ingredients, these came out of the oven beautiful! They came out thicker than a traditional snicker doodle cookie, then again I always use a #30 scooper. Taste test: Husband thought these were great. I told him he could have 1, he ate 4. Now they’re hidden from him as I’m taking them to a party tomorrow!
    I liked the flavor as well, but I think the pumpkin pudding isn’t as “pumpkin spice” as I expected and wanted.
    I’m definitely keeping this recipe and will make again soon, but I think ill add 1/2 to 1 teaspoon of pumpkin pie spice. Thanks for the recipe, its a keeper for sure!

  7. Veronica

    These were very good. My 3 year old had so much fun rolling these in the cinnamon-sugar! I used dark brown sugar and 2 1/4 cups flour; the dough was very sticky, but fine after rolling. Mine needed to be baked for 7 minutes or they got too hard when they cooled. (I live at 500ft above sea level in a humid climate.) Thanks for the great recipe!

  8. Paula B.

    Found these on Pinterest as I was searching for some “fall flavor”, they look amazing and so easy. Who doesn’t love a snickerdoodle, and now with pumpkin, oh my! Had to stop by and leave a comment, thank you!

    • Chef in Training

      Sorry about that. Still updating all the recipe with the print feature. This one is updated now :) The print button can be found in the recipe box.