Pumpkin Spice Snickerdoodles
Pumpkin lovers and cookie fans alike will flip for these Pumpkin Spice Snickerdoodles! This cozy seasonal twist on the classic snickerdoodle features a crispy cinnamon-sugar coating and a soft, slightly chewy center. Pumpkin spice pudding mix adds a delicious blend of warm autumn spices and just the right touch of sweetness to every bite. Enjoy them fresh from the oven with a cup of coffee or a tall glass of milk for a little taste of fall. After all, pumpkin spice season only comes around once a year!.
Pumpkin Spice Snickerdoodles Recipe
Pumpkin spice season is far too short, if you ask me! That’s why I love finding new ways to enjoy those cozy fall flavors while they last. For these Pumpkin Spice Snickerdoodles, I combined two cookie favorites—chewy snickerdoodles and soft, tender pudding cookies, to create a fun seasonal treat. Pumpkin spice pudding mix adds a delicious blend of warm spices and sweetness, while a generous roll in cinnamon sugar gives each cookie that signature snickerdoodle finish.
These cookies are perfect for crisp fall afternoons, Halloween parties, Thanksgiving dessert trays, autumn bake sales, or a cozy weekend baking session with the family. They’re also a tasty addition to a holiday cookie exchange or a homemade treat to share with neighbors and friends. Serve them alongside a hot cup of coffee, chai tea, or apple cider, or keep it classic with a cold glass of milk.
Key ingredients to make simple Pumpkin Spice Snickerdoodle Cookies Recipe: (Scroll down for full recipe and quantities.)
- Pudding Mix – One package of instant pumpkin spice pudding mix give these snickerdoodles their signature flavor.
- Flour – All purpose flour forms the base of the cookie dough.
- Leavening – Baking soda plus salt to balance the flavor.
- Cream of Tarter – Cream of tarter gives snickerdoodles texture.
- Whole Eggs – Large eggs stabilize the cookie dough.
- Fats – A combination of butter and vegetable shortening for richness.
- Sugar – Granulated sugar (white sugar) and light brown sugar for sweetness.
- Spice – Ground cinnamon for the cinnamon sugar coating.
- Flavoring – Vanilla extract enhances the flavor.
Wondering Where to Find Pumpkin Spice Pudding Mix?
- Check the instant pudding and gelatin aisle at your local grocery store, usually near the vanilla and chocolate pudding boxes. It’s a seasonal product, so you may have the best luck finding it in late summer and fall.
- You can also check online retailers or the seasonal baking section of larger stores. If it’s nowhere to be found, don’t worry, availability varies by brand and store, so check the locations before shopping. Having this pudding mix on hand makes it easy to bring a little extra pumpkin spice magic to your favorite fall desserts!
How to Make Pumpkin Spice Snickerdoodles Recipe
- Wet Ingredients – Cream together the sugar, brown sugar, butter, shortening and vanilla extract, then add eggs.
- Sift Dry Ingredients – Use a whisk to sift together the flour, pudding mix, cream of tarter, baking soda and 1/4 teaspoon salt.
- Combine – Gradually add the flour mixture to the creamed mixture. Beat just until fully combined.
- Chill – Chill the dough.
- Heat Oven and Prepare the Pans – Preheat the oven line cookie sheets with parchment paper.
- Cinnamon Sugar Coating – Mix together the granulated sugar and cinnamon.
- Scoop Dough – Use a small ice cream scoop to divide the dough. Roll the cookie dough balls in the cinnamon-sugar mixture.
- Transfer to Pan – Place dough balls on prepared pan, flattening the centers slightly using the bottom of a glass.
- Oven – Bake per the recipe then cool in a wire rack.
Kitchen Equipment to Make Pumpkin Snickerdoodles
- Electric Mixer. You can use a stand mixer fitted with the paddle attachment or a hand mixer.
- Large bowl, medium bowl, small bowl.
- Measuring cups and measuring spoons.
- Baking sheet pans.
- Cookie scoops.
- Wire rack.
Recipe Variations, Tips and Substitutions
- Butter – You can use salted butter or unsalted butter in this cookie recipe. It’s important to allow ample time for the butter to soften to make it easier to cream the butter.
- Pumpkin Spice Pudding Mix – This can be found at some specialty stores and online retailers like Amazon. You can also ask your local grocery store if they can locate it for you. Many offer this service, just ask!
- Cream of Tarter – This is the secret ingredient that gives snickerdoodles the chewy texture that makes them unique. There’s not a substitute in this instance, it’s an essential ingredient.
- Pumpkin Pie Spice – Pumpkin pie spice is a combination of cinnamon, nutmeg, allspice, ginger and cloves. You can use it as an alternative for pudding mix in this pumpkin cookies, but it does lack the pumpkin flavor that the pudding mix gives. When doing so, use instant vanilla pudding mix and 1-2 teaspoons pumpkin pie spice.
- Canned Pumpkin – Pure pumpkin puree won’t work in this recipe, it would add too much moisture.
- Pumpkin Pie Cookies – You might also like to try these Pumpkin Pie Cookies.
Storage and Leftovers
- Make-Ahead Tip – This cookie dough can be made and popped into the refrigerator until you’re ready to bake a fresh batch of cookies. It will store chilled in an airtight container for up to one week.
- Leftovers – Store baked Pumpkin Spice Snickerdoodles in an airtight container at room temperature for up to 4 days.
- Freezing Baked Cookies – You can freeze baked cookies for up to 2 months. 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.
- Freezing Cookie Dough – You can also freeze this Pumpkin Spice Cookie dough for up to 3 months. I highly recommend dividing into balls of dough using a scoop then arrange on a parchment paper lined baking sheet and into the freezer to flash freeze. Once frozen solid, place dough balls into an airtight container and store frozen for up to 3 months.
- Thawing Dough – Thaw dough in the fridge overnight, or on the counter for 30 minutes, then roll in the cinnamon sugar coating and bake.
More Cookie Recipes to Make
- These chewy Molasses Cookies are a taste of nostalgia.
- You may have everything you need to make a double batch these Soft Peanut Butter Cookies.
- Cranberry Orange White Chocolate Chip Cookies melt in your mouth.
- Snickerdoodle Cookie Bars will make you feel warm and fuzzy inside.
- Fudgy Dark Chocolate Mint Brownie Cookies.
- Candy Corn Sugar Cookie Bars are a fun fall treat to make.
- These Pecan Pie Thumbprint Cookies are like a two bite Pecan Pie.
- Chewy Brown Sugar Snickerdoodle Blondies from The Food Charlatan.
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Helpful Kitchen Items:
Pumpkin Spice Snickerdoodles
These Pumpkin Spice Snickerdoodles are soft, chewy, and coated in cinnamon sugar. Made with pumpkin spice pudding mix, they’re an easy fall treat perfect for sharing!
Servings: 48 cookies
Calories: 112kcal
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup butter softened 2 sticks
- 1/4 cup vegetable shortening room temperature
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1 3.4 oz box pumpkin spice instant pudding mix
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- In a large bowl using an electric mixer, cream together the sugar, brown sugar, butter, shortening and vanilla for 2 minutes on medium-high speed 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 use a whisk to 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 30 minutes- 1 hour.
- Bake: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- In a shallow dish stir together 1/2 cup sugar and cinnamon.
- Use a small scoop to divide into 1 1/2 tablespoons of 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 until lightly golden brown. Cool on the pan for 2 minutes then remove to a wire rack.
- Store in an airtight container at room temperature for 3-4 days.
Notes
- Butter – You can use salted butter or unsalted butter in this cookie recipe. It’s important to allow ample time for the butter to soften to make it easier to cream the butter.
- Pumpkin Spice Pudding Mix – This can be found at some specialty stores and online retailers like Amazon. You can also ask your local grocery store if they can locate it for you. Many offer this service, just ask!
- Cream of Tarter – This is the secret ingredient that gives snickerdoodles the chewy texture that makes them unique. There’s not a substitute in this instance, it’s an essential ingredient.
- Pumpkin Pie Spice – Pumpkin pie spice is a combination of cinnamon, nutmeg, allspice, ginger and cloves. You can use it as an alternative for pudding mix in this pumpkin cookies, but it does lack the pumpkin flavor that the pudding mix gives. When doing so, use instant vanilla pudding mix and 1-2 teaspoons pumpkin pie spice.
- Canned Pumpkin – Pure pumpkin puree won’t work in this recipe, it would add too much moisture.
- Pumpkin Pie Cookies – You might also like to try these Pumpkin Pie Cookies.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 17mg | Fiber: 1g | Sugar: 9g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I can’t keep up with the early orders for Thanksgiving and Christmas! They are amazing!
That’s so great to hear, thanks!
Let me start by saying I must be the only person one the planet that does not like Snickerdoodles. That being said I needed something to take to a Halloween Trunk or Treat party and opted for these. Most normal people love Snickerdoodles and I have many friends who live for pumpkin spice season. They were definitely a hit and I shared your recipe link with multiple friends.
I’m so happy you enjoyed these, thanks!
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!
Can I substitute the shortening for butter?
Yes, you could.
Hi
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!
Linda
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.
Thank you!
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!!!
Hi Lisa, in Canada, we don’t have it either. I used vanilla pudding with some pumpkin spice, plus I have Watkins Pumpkin extract. Hope that helps!
Also, you could use butterscotch pudding mix, adding spices etc…
Hi Melissa,
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?
Thank you!
Nancy Belardo
Hi Nancy, you can use all butter but, it will change the texture.