Pumpkin Pudding Snickerdoodles

from Chef in Training


For the cookies:

  • 3/4 cup 12 tablespoons butter softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 3.4 oz box pumpkin spice instant pudding mix
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 to 2 1/4 cups flour

For the cinnamon-sugar:

  • 1/2 cup sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 350F. Grease or line a cookie sheet.
  2. Sift together flour, cream of tartar and baking soda and set aside.
  3. In a large bowl, cream butter, sugars and pudding mix together. Add eggs and vanilla and mix well.
  4. Add flour mixture slowly until well incorporated.
  5. To make the cinnamon-sugar, combine sugar and cinnamon in a shallow bowl or plate.
  6. 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.
  7. Bake at 350F for 10-12 minutes.