These Pumpkin Snickerdoodles are so easy to make and perfect for fall. They’re made with a pudding mix which makes them soft and chewy, plus they’re dotted with cinnamon chips.
Print

Pumpkin Snickerdoodles with Cinnamon Chips

These Pumpkin Snickerdoodles are so easy to make and perfect for fall. They’re made with a pudding mix which makes them soft and chewy, plus they’re dotted with cinnamon chips.
Course Dessert
Cuisine American
Keyword Cookies, pumpkin
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time: 45 minutes
Total Time 1 hour 17 minutes
Servings 24 people
Calories 209kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

COOKIES:

  • 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

SUGAR COATING:

Instructions

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.

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.

Notes

This recipe makes about 4 dozen cookies. 

Nutrition

Serving: 2cookies | Calories: 209kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 158mg | Potassium: 39mg | Fiber: 1g | Sugar: 25g | Vitamin A: 215IU | Calcium: 13mg | Iron: 0.6mg