Print Recipe

Bready or Not: Pumpkin Pudding Snickerdoodle Cookies

Course: Dessert
Keyword: cookies, pumpkin, snickerdoodle
Author: Beth Cato

Ingredients

Cookie Dough:

  • 3/4 cup butter softened
  • 3/4 cup brown sugar packed
  • 1/4 cup sugar
  • 1 small box pumpkin spice instant pudding mix dry
  • 2 eggs room temperature
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2 1/4 cups flour

Topping:

  • 1/4 cup sugar
  • 2 Tablespoons cinnamon

Instructions

  • 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.

OM NOM NOM!