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Pumpkin Snickerdoodle cookies stacked on each other with a bite taken out of the top one.
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Pumpkin Snickerdoodle

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.
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 208kcal
Author Jillian Wade
Cost $8.96

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:

US Customary - Metric

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

This recipe makes about 4 dozen cookies. 

Nutrition

Serving: 2cookies | Calories: 208kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 101mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 212IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg