Pumpkin Pudding Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Cream of tartar
  • 2 cups Flour
  • 1 (3.4 oz box Pumpkin spice instant pudding mix
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 3/4 cup Butter

Found on fakeginger.com

Description

Ingredients

• 3/4 cup (12 tablespoons) butter softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (3.4 oz) box pumpkin spice instant pudding mix
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 2 to 2 1/4 cups flour
• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions

• Preheat oven to 350F. Grease or line a cookie sheet.
• Sift 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.
• To make the cinnamon-sugar, combine sugar and cinnamon in a shallow bowl or plate.
• Roll cookies into 1″ balls. Roll each cookie into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a prepared cookie sheet and repeat for remaining dough.
• Bake at 350F for 10-12 minutes.