Pumpkin Snickerdoodles with Cinnamon Chips

This Pumpkin Snickerdoodles recipe is so easy to make and perfect for fall.

These are made with a pudding mix which makes them soft and chewy, plus they’re dotted with cinnamon chips.

Ingredients

– Unsalted butter  – Dark brown sugar – Granulated sugar – Pumpkin Spice Instant Pudding Mix – Eggs  – Pure vanilla extract – Baking soda – Cream of tartar – All-purpose flour – HERSHEY’S Cinnamon Chips

TOTAL PREP TIME: 1h 17m

TOTAL NO. OF SERVINGS: 24

NOTE: These Pumpkin Snickerdoodles will keep covered in an air-tight container for up to 5 days.

Step-by-step instructions!

Follow our easy instructions for success!

Preheat oven to 350 degrees F. Into a medium bowl sift together flour, cream of tartar and baking soda; set aside.

1

In a bowl of stand mixer fitted with a paddle attachment, or in large bowl using hand beaters, add butter, sugars and pudding mix.

2

Mix on low until combined, then increase speed to medium and cream for 1 more minute.

3

Add eggs and vanilla, mix on low until combined.

4

Dump in flour mixture and mix on low until combined and no flour streaks are left. Fold in cinnamon chips.

5

Swipe up for full recipe!