This pumpkin snickerdoodle recipe is so easy to make and perfect for fall. The cookies are made with a pudding mix, which makes them soft and chewy with crisp edges.
Table of Contents
Yup, Another Pumpkin Cookie!
Hi folks,
I know what you might be thinking, another pumpkin cookie recipe?! Yeah, yeah, yeah, I get it, pumpkin is a bit over-rated this time of year, but I promise these cookies will silance any nay-sayer!
Why I Love This Pumpkin Snickerdoodle Recipe:
- They’re crispy and not cake-like.
- They’re easy to make and packed with lots of autumn flavors.
- This recipe makes 48 cookies, perfect for parties, sharing, and bake sales!
Ingredients and Estimated Cost
Per Serving Cost: $0.37
Recipe Cost: $8.96
- ¾ cup unsalted butter 1 ½ sticks – $1.68
- ¾ cup dark brown sugar – $0.33
- ¾ cup granulated sugar – $0.28
- 4 oz box JELL-O Pumpkin Spice Instant Pudding Mix – $1.24
- 2 large eggs – $0.38
- 1 teaspoon pure vanilla extract – $0.33
- 1 teaspoon baking soda – $0.01
- ½ teaspoon cream of tartar – $0.14
- 2 cups all-purpose flour – $0.27
- 10 oz bag HERSHEY’S Cinnamon Chips – $2.94
- 1 teaspoon pumpkin pie spice – $0.36
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients. Prices updated September 2024.
How To Make Pumpkin Snickerdoodles
- In a medium bowl, sift together flour, cream of tartar, and baking soda.
- Add butter, sugars, and pudding mix to the bowl of a stand mixer fitted with a paddle attachment. 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.
- Make the sugar cookie coating by combining ½ cup of sugar and pumpkin pie spice in a pie plate.
- Use a 1 ½ Tablespoon cookie scoop to scoop batter. Roll into a ball, and roll into the sugar coating mixture until coated.
- Place balls on lined cookie sheets. Bake for 10-12 minutes at 350 degrees F or until set around the edges.
- Cool on cookie sheets for 5 minutes, then transfer to wire racks to cool completely.
*For complete recipe instructions, see the recipe card below.
Serving and Storage Tips
Store: These Pumpkin Snickerdoodles will keep covered in an air-tight container for up to 5 days.
Freeze Dough: Scoop the dough, form it into balls, and freeze the balls on a cookie sheet until frozen solid. Once the dough is frozen, transfer it to a Ziploc bag and freeze it for 6 months.
Thaw Dough: Once you are ready to bake the cookies, thaw the dough balls on cookie sheets at room temperature for about 30-45 minutes. Then, roll the dough balls in the sugar coating and bake according to the recipe below.
More Pumpkin Recipes:
- Pumpkin Bread With Pumpkin Pie Spice
- Pumpkin Whoopie Pies
- Pumpkin Dump Cake
- Pumpkin Layered Dessert
- Pumpkin Muffins With Honey
- Roasted Pumpkin Seeds
- Pumpkin Blossom Cookies
Save The Recipe
Enter your email below & we’ll send a link to this recipe to your inbox & you’ll subscribe for new recipes
Pumpkin Snickerdoodle
Equipment
- mixing bowls
- stand mixer or handheld mixer
- measuring cups and spoons
- pie plate
- cookie sheets
- silicone baking mats
- whisk
- 1 ½ Tablespoon cookie scoop
- wire racks
Ingredients
COOKIES:
- ¾ cup unsalted butter softened
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 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
Instructions
MAKE COOKIE DOUGH:
- Move oven racks to the upper-middle and lower-middle positions. Preheat the oven to 350°F.
- Spray two cookie sheets with nonstick cooking spray or line them with silicone baking mats or parchment paper; set aside.
- In a medium bowl, whisk together flour, cream of tartar, and baking soda.
- Add butter, sugars, and pudding mix to the bowl of a stand mixer fitted with a paddle attachment or to a large bowl using hand beaters. Mix on low until combined, then increase speed to medium and cream for one minute.
- Add eggs and vanilla, and mix on low until combined.
- Add in the flour mixture and mix on low until combined and no flour streaks are left. Fold in cinnamon chips.
MAKE SUGAR COATING:
- Add sugar and pumpkin pie spice to a pie plate. Mix with a fork to combine.
TO FINISH:
- Use a 1 ½ tablespoon cookie scoop to scoop the batter. Roll the dough into a ball and roll it into the sugar coating mixture. Repeat with the remaining dough.
- Place the dough balls on the prepared cookie sheets.
- Bake for 10-12 minutes or until set around the edges.
- Cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
Mmm I love snickerdoodles! I love your fall spin on it–gotta try it with pumpkin for sure!
These sound like the perfect fall treat, especially for a school lunch 🙂
I love pumpkin chocolate chip cookies but I haven’t tried pumpkin snickerdoodles. I need to give it a try.