The softest, most delicious pumpkin cookies! Pumpkin Pudding Snickerdoodles are made with pumpkin spice pudding to keep them chewy and are rolled in cinnamon sugar before baking.
This post originally published October 10, 2013. Updated September 29, 2021.
Pumpkin Pudding Snickerdoodles are my favorite pumpkin cookies ever. I originally made this recipe about 8 years ago and then I could never find the pumpkin spice pudding mix again.
Every year I would get comments on this post asking WHERE DO I GET THE PUDDING MIX?!
I still can’t find that particular one but my Walmart had another brand the other day and I snatched it up.
Pumpkin pudding mix just makes the most delicious pumpkin cookies. They’re soft and chewy and the cinnamon sugar on the outside gives them just a hint of a crunch.
If you happen to see pumpkin spice pudding mix at your store, you have to buy it and give these cookies a try!
- Brown sugar – these snickerdoodles use more brown sugar than white so they stay extra soft
- Granulated sugar
- Pumpkin spice instant pudding mix – this is a seasonal item that I’ve only ever found at Walmart in their fall baking section. If you see it, grab 5 of them be cause they disappear quickly! Or you can order it on Amazon.
- Baking soda
- Cream of tartar – cream of tartar is used in snickerdoodles to make the cookies a bit chewier than they would be otherwise
- All-purpose flour
- Cinnamon – the cookies get rolled in cinnamon sugar before baking
- Combine dry ingredients. Sift together flour, cream of tartar and baking soda and set aside.
- Combine wet ingredients. In a large bowl, cream butter, sugars and pudding mix together. Add eggs and vanilla and mix well.
- Add dry ingredients to wet ingredients. Add flour mixture slowly until well incorporated.
- Make cinnamon sugar. Combine sugar and cinnamon in a shallow bowl or plate.
- Shape cookies. Roll cookies into 1″ balls. Roll each cookie into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a prepared cookie sheet and repeat for remaining dough.
- Bake. Bake at 350F for 10-12 minutes.
How Long Are They Good For?
Pudding cookies are good for about 4 days at room temperature. Make sure to store them in an airtight container to keep them fresh for as long as possible.
You can keep them fresh a day or 2 longer by storing them in the fridge but it will suck some of the moisture out of them. They’re soft enough that they should be fine for a day or 2 though.
Can You Freeze Pudding Cookies?
You can freeze these cookies for up to 3 months. Let them cool completely and then put them in a freezer ziploc bag.
When you are ready to enjoy them, just let them sit at room temperature for several hours. If you prefer warm cookies, pop them in the oven or toaster oven at very low heat for a couple minutes.
Tips and Tricks
- White chocolate and pumpkin is one of my favorite combinations! Add 1 cup of white chocolate chips if you love it, too.
- These cookies are orange because of the pudding mix so they’re not going to turn golden brown like a normal cookie – you want to pull them out of the oven before they start to brown
More Pudding Cookies
- Peanut Butter Chocolate Chunk Pudding Cookies
- Butterscotch Pudding Cookies
- Sweet and Salty Pudding Cookies
- M&Ms Chocolate Chip Pudding Cookies
- Chocolate Chip Pudding Cookies
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For the cookies:
- ¾ cup 12 tablespoons butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 3.4 oz box pumpkin spice instant pudding mix
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 2 to 2 ¼ cups flour
For the cinnamon-sugar:
- ½ cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 350F. Grease or line a cookie sheet.
- Sift together flour, cream of tartar and baking soda and set aside.
- In a large bowl, cream butter, sugars and pudding mix together. Add eggs and vanilla and mix well.
- Add flour mixture slowly until well incorporated.
- To make the cinnamon-sugar, combine sugar and cinnamon in a shallow bowl or plate.
- Roll cookies into 1″ balls. Roll each cookie into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a prepared cookie sheet and repeat for remaining dough.
- Bake at 350F for 10-12 minutes.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 85mgCarbohydrates: 23gFiber: 1gSugar: 8gProtein: 2g