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.
Who doesn’t love a pumpkin dessert this time of year? Some of my other favorites are Pumpkin Crunch Cake, Pumpkin Pie Milkshake, and Pumpkin Spice Cupcakes!
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 I originally made this recipe about 8 years ago and then I could never find the pumpkin spice pudding mix again.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!
Ingredients
- Butter
- 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.
- Eggs
- Vanilla
- 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
Instructions
- 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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Pumpkin Pudding Snickerdoodles
Ingredients
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
Instructions
- 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: 1Amount Per Serving: Calories: 139Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 85mgCarbohydrates: 23gFiber: 1gSugar: 8gProtein: 2g
Giangi Townsend says
Soft and chewy and so full of flavor, thank you.
Sandra says
My kids couldn’t stop eating these cookies!!
Krystle says
I never buy pumpkin pudding but what a genius use for it. Stocking up this weekend to try these.
Beth says
Pudding cookies are the best. My son just loves them and this combination sounds out of this world good. I can’t wait to try it.
Beti | easyweeknightrecipes says
WOW! These pumpkin pudding snickerdoodles are amazing!! Everyone loved them!
Vikki says
So soft and tasty!
Erik says
Love the idea of working pudding into the cookies. So fun!
Ginny says
I just found a pumpkin spice pudding mix in my pantry and was like what do i do??? Thanks!!!!!
Haley says
Amanda, just wanted to let you know that we loved these! Super delicious. Making a batch for a potluck tomorrow! :)
Miss @ Miss in the Kitchen says
These look so good, I think I could eat the whole batch!
Consuelo @ Honey & Figs says
Pumpkin cookies are my favorite, I must add these to my baking list! They look delicious :)
Nutmeg Nanny says
Oh my goodness! Pumpkin pudding snickerdoodles, I adore this :)
Haley says
My fiance and I made these today. They are AMAZING. Also, to anyone who needs a substitute for cream of tartar, I just used self-rising flour and omitted the baking powder and cream of tartar and they were excellent!
Erin @ Dinners, Dishes, and Desserts says
I have been looking for this pudding since August. My Walmart has never had it. They have a whole section of pumpkin stuff, but this was never there :( Love these cookies though (sharing them on my FB page tomorrow!)
Kim Beaulieu says
My hubby would go nutty for these. They just looks so welcoming. Such a cool idea to use jello mix. I love that.
Averie @ Averie Cooks says
I still have not found that pudding mix! Not at Target or any of my groc stores -always sold out. Guess everyone loves it. LOL Need to try it and your cookies look perfect. Pinned to my pumpkin board :)
Tracey says
Pudding cookies are the best! I *just* saw pumpkin spice jello at my local grocery store but didn’t buy any. Totally kicking myself. Hopefully they’ll still have it when I go back next time because I need these cookies!
Cate @ Chez CateyLou says
These look so good! I still haven’t tried baking cookies with pudding mix. I hope I can find this pumpkin kind at my store, b/c these sound amazing!
Ruthy @ Omeletta says
I’ve been hearing how good pudding mix is in cookies but I have yet to try it! Does it just keep the super soft and a little chewy? I love snickerdoodles too, so this may have to be my first attempt at pudding cookie batter :)
amanda says
Yeah, super soft and chewy. And it keeps them soft for days! And it gives them delicious flavor, of course. :)
Stephanie says
These look delicious!
amanda says
Thank you! They definitely are! :)