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Pumpkin Spice Snickerdoodles Recipe

Pumpkin Spice Snickerdoodles

Course Cookies, Dessert
Cuisine American
Keyword pumpkin-spice-snickerdoodles
Prep Time 20 minutes
Cook Time 12 minutes
Cooling time 1 hour
Total Time 32 minutes
Servings 48 cookies
Calories 112kcal
Author Melissa Sperka


  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 cup butter softened 2 sticks
  • ¼ 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
  • ¼ tsp salt
  • ½ cup granulated sugar
  • 2 tsp 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.


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