Fans of pumpkin and cookies will flip for this seasonal autumn spin on snickerdoodles. These Pumpkin Spice Snickerdoodles have a crispy cinnamon sugar exterior and the dough is flavored with pumpkin spice pudding mix making them soft and slightly chewy on the inside. The pumpkin spice pudding mix adds just the right balance of sugar and spice. Serve them with a cup of java or a tall glass of milk and enjoy a taste of autumn, while they last.
Pumpkin Spice Snickerdoodles Recipe
I was once asked what my favorite spice was. I thought to myself, I could no sooner choose a favorite child I love them all in different ways and in an endless variety of dishes. I must say though, when it comes to baking warm, spicy cinnamon is absolutely at the top of my list of favorites. I think it's due to the fact we associate it with so many comforting cakes, cookies and confections. Just the smell inspires cozy thoughts of warm apple pie and freshly baked cinnamon rolls. It's one of those spices that warms you from the inside out.
Pumpkin Spice Snickerdoodles
In the fall seasonal flavors of cookies, coffee creamers, prepared cakes, bagels, breads and beyond begin to make their appearance on store shelves. It's fun to take advantage and enjoy them in every conceivable way. So, for these cookies I combined snickerdoodles and pudding cookies to make this pumpkin spice version. The pairing is a match made in cookie heaven. You may also like to try my Spicy Buttered Rum Pecans and Chewy Brown Sugar Snickerdoodle Blondies from The Food Charlatan.
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Helpful Kitchen Items:
Pumpkin Spice Snickerdoodles
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 cup butter softened 2 sticks
- ¼ cup vegetable shortening room temperature
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1 3.4 oz box pumpkin spice instant pudding mix
- 2 teaspoon cream of tarter
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 teaspoon ground cinnamon
- In a medium size mixing bowl using an electric mixer, cream together the sugar, brown sugar, butter, shortening and vanilla for 2 minutes or until light and fluffy.
- Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed.
- In a separate bowl sift together the flour, pudding mix, cream of tarter, baking soda and salt.
- Lower the speed of the mixer and gradually add the dry ingredients to the creamed mixture. Beat just until fully combined. Cover and chill for 1 hour or overnight..
- To bake: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- In a shallow dish mix together the granulated sugar and cinnamon.
- Use a 2 oz ice cream scoop to divide the dough. Shape into a ball and roll in the cinnamon sugar.
- Place onto the baking sheet at least 2-inches apart. Flatten the centers slightly using the bottom of a glass.
- Bake for 10-12 minutes. Cool on the pan for 5 minutes then remove to a cooling rack.
- Store tightly sealed at room temperature.
- You can freeze baked cookies for up to 3 or 4 weeks. When doing so, cool completely then place into the freezer in a single layer on a pan to freeze. Place frozen cookies into an airtight freezer safe container to store.
- For these cookies, you can also freeze rounds of unbaked dough before baking. Freeze on a pan until solid then place into an airtight container to store for up to 3 months. Thaw dough in the fridge overnight, or on the counter for 30 minutes, then roll in the cinnamon sugar coating and bake.
Thanks for the recipe! I already shared my thoughts in the comments section on Pinterest, but the kids (and adults!) at work loved these so much that I wanted to leave a review here as well. Great flavor, great texture, great cookie all around. To anyone who’s hesitating to try cookies with pudding mix in them: Don’t be a kitchen snob; just try them. You won’t regret it.
Ok for those of you that don’t have cream of tarter, I looked for a substitute online and this is what you can do:
Instead of the 2 teaspoons cream of tarter and 1 teaspoon of baking soda,
You can substitute 3 teaspoons of baking powder.
( 2 tsp cream of tarter & 1 tsp baking soda is equal to the fluffing properties of 3 teaspoons of baking powder)
I found this information online and I’ll make these now and report back how they turned out! Yay!
Jennifer Torres Ortiz
Can I substitute the shortening for butter?
Yes, you could.
I was just going to make these but I don’t have cream of tarter. What does the cream of tarter do for the cookies? And would it change then very much if I didn’t use it? Thank you. They look delicious!
Hi Linda, cream of tarter gives these a chewy texture. I highly recommend you use it.
I used a 2oz (4 tablespoon scoop) and it didn’t make 48 cookies like the recipe states. Is there something else that we should use to get yield the 48 cookies?
You should be able to yield that amount of cookies when using a 2 ounce scoop, the instructions and the amount in the recipe is correct. That said, there could always be variables to the yield to any batch of cookie dough especially if perhaps the scoop was bigger than you think or you didn't flatten the dough in the scoop when dividing it. Since you didn't actually say how many you got next time, make them smaller and be mindful of how you're scooping the dough to make a larger amount.
Hello! I would like to make a batch of these for when 6-8 hungry men come to help harvest my husband''s crops. I like to make as much food ahead as I can to save time, can these cookies be frozen? Thank you, they sound GREAT, I can't wait to make them!
Hi Bonnie, how nice of you! You can freeze baked cookies for up to 3 or 4 weeks. When doing so, cool completely then place into the freezer in a single layer on a pan to freeze. Place frozen cookies into an airtight freezer safe container to store. For these cookies, you can also freeze rounds of unbaked dough before baking. Freeze on a pan until solid then place into an airtight container to store for up to 3 months. Thaw dough in the fridge overnight, or on the counter for 30 minutes, then roll in the cinnamon sugar coating and bake.
I have looked in several stores all over town and NO one has pumpkin spice instant pudding mix. Had my heart set on making these for my daughter's Halloween birthday party. It's not actually going to be until next Sunday , Nov. 4 so might you have any suggestions about a substitution for the pudding mix? Thanks!
Ah what a shame. I can find it at my local Walmart and Kroger. The pumpkin pudding mix is imperative to the flavor of these cookies.
I was thinking a box of vanilla pudding with pumpkin pie spice would yield the same flavor profile. I’m going to give it a try!
I think that's a fantastic substitute yes!
Did this work? How much pumpkin pie spice did you use?
Can veg margarine,like Imperial be used
Also where can I find the pumpkin instant pudding
And could I use pumpkin pie spices and vanilla instant pudding
If I can’t find the pumpkin instant pudding
You probably could adapt using margarine, if you prefer it. The pudding mix is usually found at Walmart or Kroger depending on where you are. Yes, you could like adapt with vanilla pudding and pumpkin pie spice but, it wouldn't have actual pumpkin flavor.
Amazon has it - you just have to buy a few boxes at a time. 😉
I just bought a brand from Walmart , in the store, and the name My-T-Fine BATCH Limited holiday edition Pumpkin Spice instant pudding 2.97 oz package @ $1.50 a box.
Oh great, I'm glad other brands are coming out with this, thanks!
The cookies came out great! But I didn’t have shortening so I substituted all butter. I didn’t have cream of tarter but there was a conversion on the internet.I let the dough sit on the counter for one hour before making the balls and placing on the cookie sheet. They puffed up very little when I baked the first batch bit by the time I baked the last batch , about one hour later, they puffed up perfectly! Made sandwiches out of them with cream cheese and vanilla frosting! Everyone loved them!!!
I would love to make the Pumpkin Snickerdoodles for Halloween. I don’t want to buy a whole package of Crisco as I will never use it. Any substitution you can suggest?
Hi Nancy, you can use all butter but, it will change the texture.