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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.
These Pumpkin Snickerdoodles with Cinnamon Cips are pumpkin cookies that are nice and crispy (not cake-like), and my kids absolutely love them. They’re 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
- Pumpkin Pie Spiced Pumpkin Bread
- Honey Kissed Pumpkin Cake
- Pumpkin Sheet Cake with Browned Butter Cinnamon Icing
- Pumpkin Blossom Cake
- 4-Ingredient Pumpkin Blossom Cookies
- Pumpkin Whoopie Pies with Maple Cream Cheese Filling
- Pumpkin Scones
Specialty Ingredients – Pumpkin Snickerdoodles:
- JELL-O Pumpkin Spice Pudding Mix
- Cream of Tarter
- Pumpkin Pie Spice
- HERSHEY’S Cinnamon Chips
- Large Bowl
- Fine Mesh Strainer
- Stand Mixer OR Hand Mixer
- Cookie Sheets
- Silicone Baking Mat OR Parchment Paper
- Pie Plate
- 1 1/2 Tablespoon Cookie Scoop
- Wire Rack
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 it into balls, and freeze on a cookie sheet. Once the dough is frozen, transfer it to a Ziploc bag. The 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.
Pumpkin Snickerdoodles with Cinnamon Chips
- ¾ cup unsalted butter 1 ½ sticks, 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
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
MAKE 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.
MAKE SUGAR COATING:
- Add sugar and pumpkin pie spice to a pie plate. Mix with a fork to combine; set aside.
- 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.