This Pumpkin Snickerdoodles recipe is so easy to make and perfect for fall. The cookies are made with a pudding mix which makes them soft and chewy, plus they’re dotted with cinnamon chips.
I have to admit, I love packing my daughter’s lunch for school! She’s in Kindergarten and I like to put a note in her lunchbox that includes some high frequency words she’s learning along with a special treat. I miss her dearly while she’s at school; she’s my little side kick and sous chef! I know these small gestures put a smile on her face when I’m not around. This week I’m packing her lunchbox with these Pumpkin Snickerdoodles with Cinnamon Chips. They’re a pumpkin cookie that’s nice and crispy (not cake like), and my family absolutely loves them!
These Pumpkin Snickerdoodles are so easy to make and pack in a lot of fall flavors like pumpkin, pumpkin pie spice, and cinnamon! ‘Tis the season, right?!
If you’re looking for more pumpkin recipes like these pumpkin snickerdoodles, then you must check out some of my favorites!
More Pumpkin Recipes:
- Pumpkin Cupcakes with Marshmallow Buttercream
- Honey Kissed Pumpkin Cake
- Pumpkin Sheet Cake with Browned Butter Cinnamon Icing
- Pumpkin Blossom Cake
- Pumpkin Spiced Bagels with Maple Walnut Cream Cheese
- 4-Ingredient Pumpkin Blossom Cookies
- Pumpkin Whoopie Pies with Maple Cream Cheese Filling
- Pumpkin Pie Spiced Pumpkin Bread
Specialty Ingredients – Pumpkin Snickerdoodles:
Cook’s Tools – Pumpkin Snickerdoodles Recipe
- Large Bowl
- Fine Mesh Sieve
- Stand Mixer OR Hand Mixer
- Cookie Sheets
- Silicone Baking Mat OR Parchment Paper
- Pie Plate
- Cookie Scoop
- Cookie Spatula
- Wire Rack
- Airtight Container (I use this one and this one)
Cook’s Note – Pumpkin Snickerdoodles Recipe
- These Pumpkin Snickerdoodles will keep, covered in an air-tight container, for up to 5 days.
- HOW TO FREEZE PUMPKIN SNICKERDOODLES DOUGH: Scoop the dough, form into balls, and freeze on a cookie sheet. Once the dough is frozen transfer it to a Ziploc bag. Dough will keep for up to 6 months in the freezer. Once you’re ready to bake the cookies, thaw the dough at room temperature for about 30-45 minutes, then roll it in the sugar coating and bake as directed.
- ¾ cup unsalted butter (1 ½ sticks), softened
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 (3.4 oz) box JELL-O Pumpkin Spice Instant Pudding Mix
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 2 cups all-purpose flour
- 10 oz bag HERSHEY’S Cinnamon Chips
- SUGAR COATING:
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- FOR COOKIE DOUGH: Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F. Spray 2 cookie sheets with nonstick cooking spray or line with silicone baking mats or parchment paper; set aside.
- Into a medium bowl sift together flour, cream of tartar and baking soda; set aside.
- In bowl of stand mixer fitted with a paddle attachment, or in large bowl using hand beaters, add butter, sugars and pudding mix. Mix on low until combined, then increase speed to medium and cream for 1 more minute. Add eggs and vanilla, mix on low until combined.
- Dump in flour mixture and mix on low until combined and no flour streaks are left. Fold in cinnamon chips.
- FOR SUGAR COATING: Add sugar and pumpkin pie spice to a pie plate. Mix with a fork to combine; set aside.
- TO FINISH: Use a 1 ½ Tablespoon cookie scoop to scoop batter. Roll into a ball, and roll into sugar coating mixture until coated. Repeat with remaining dough. Place balls on prepared cookie sheets. Bake 10-12 minutes, or until set around edges. Cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
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