Pumpkin Snickerdoodle Pudding Cookies

• 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 chef-in-training.com

Description

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
• ½ cup sugar
• 1 tsp. cinnamon

Directions

• 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.