Preheat oven at 350-degrees.
In a large bowl, cream together the butter, brown sugar and white sugar.
Add the dry pumpkin spice instant pudding mix and beat until well combined. Next, mix in the eggs and vanilla.
In another bowl, combine the flour and baking soda. Slowly mix the dry ingredients into the butter-sugar mix.
Prepare the snickerdoodle topping in another bowl.
Form dough into small balls. Use a spoon to roll them around in the sugar and cinnamon. Place them on a greased or lined baking sheet. Bake for 8-10 minutes.
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