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.