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wildflowersandmasonjars:

Pumpkin Spice Snickerdoodles
INGREDIENTS
¾ cup butter, softened
¾ cup brown sugar
¼ cup sugar
1 (3.4 oz) box pumpkin spice instant pudding mix
2 eggs
1 tsp. vanilla
1 tsp. baking soda
½ tsp. cream of tartar
2 to 2¼ cups flour
CINNAMON-SUGAR COATING
½ cup sugar
1 tsp. cinnamon
INSTRUCTIONS
Preheat oven to 350 degrees F.
Stir together flour, cream of tartar and baking soda and set aside.
In a large bowl, cream butter, sugars and pudding mix together.
Add eggs and vanilla and mix well.
Add flour mixture slowly until well incorporated.
In a small bowl, combine sugar and cinnamon to form CINNAMON SUGAR COATING.
Roll Pumpkin Pudding Cookies into 1″ balls. Next roll into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a greased cookie sheet and repeat for remaining dough. (12 cookies per baking sheet)
Bake at 350 degrees F for 8-12 minutes.

wildflowersandmasonjars:

Pumpkin Spice Snickerdoodles

INGREDIENTS

  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 (3.4 oz) box pumpkin spice instant pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • ½ tsp. cream of tartar
  • 2 to 2¼ cups flour
CINNAMON-SUGAR COATING
  • ½ cup sugar
  • 1 tsp. cinnamon

INSTRUCTIONS

  • Preheat oven to 350 degrees F.
  • Stir together flour, cream of tartar and baking soda and set aside.
  • In a large bowl, cream butter, sugars and pudding mix together.
  • Add eggs and vanilla and mix well.
  • Add flour mixture slowly until well incorporated.
  • In a small bowl, combine sugar and cinnamon to form CINNAMON SUGAR COATING.
  • Roll Pumpkin Pudding Cookies into 1″ balls. Next roll into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a greased cookie sheet and repeat for remaining dough. (12 cookies per baking sheet)
  • Bake at 350 degrees F for 8-12 minutes.