Pumpkin Spice Snickerdoodle Pudding Mix Cookies (No Cream of Tartar)

ByAllyssa

If you love snickerdoodles but crave something warmer and more seasonal, these pumpkin spice snickerdoodle pudding mix cookies are for you. Made without cream of tartar, they feature a soft, bakery-style base flavored with pumpkin spice and studded with creamy white chocolate chips for a cozy fall twist.

Instead of the tangy, cake-like texture of traditional snickerdoodles, these cookies bake up with lightly crisp edges and thick, soft centers. The pudding mix adds moisture and structure, while the pumpkin spice and vanilla chips create a rich, comforting flavor that tastes like autumn in every bite.

Why These Pumpkin Snickerdoodle Cookies Work Without Cream of Tartar

This recipe uses brown sugar and instant pudding mix to create a soft, chewy texture without the need for cream of tartar. The pudding mix locks in moisture while keeping the dough sturdy enough to hold the white chocolate chips. Chilling the dough controls spreading, and baking just until the centers look slightly underdone ensures thick, tender cookies with a warm, bakery-style crumb.

Baker’s Tips

  • If pumpkin spice pudding mix is hard to find, use vanilla pudding mix plus pumpkin pie spice. Combine 1 box vanilla instant pudding mix with 2–2½ teaspoons pumpkin pie spice for a similar flavor and texture.
  • Use pumpkin spice pudding mix for the best flavor. It gives the cookies warm spice and extra moisture for a soft, bakery-style texture.
  • Chill the dough before baking. This prevents spreading and keeps the cookies thick and soft.
  • Roll generously in cinnamon sugar. A thick coating creates the classic snickerdoodle crackle and flavor contrast.
  • Use room-temperature butter. This helps the dough cream properly and gives a smoother texture.

Pumpkin Spice Snickerdoodle Pudding Mix Cookies (No Cream of Tartar)

Bakery-style pumpkin spice snickerdoodles with a soft, chewy texture and creamy white chocolate chips, made without cream of tartar.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 Cookies
Course: Dessert
Ingredients Method

Ingredients
  

  • ¼ cup sugar
  • ¾ cup brown sugar
  • 1 box instant pumpkin spice pudding mix 3 oz – see FAQs
  • 1 cup butter unsalted
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 ½ cups AP flour
  • 1 cup white chocolate chips
  • cinnamon-sugar (for rolling) ½ cup sugar & 3-4 TBSP cinnamon (1 part cinnamon to 4 parts sugar by volume)

Method
 

  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, sugar, brown sugar, and pudding mix on medium speed for 2 minutes, until light and fluffy.
  3. Beat in the vanilla and eggs until fully incorporated.
  4. Add the baking soda, salt, and flour. Mix just until combined. Do not overmix.
  5. Fold in the white chocolate chips.
  6. Scoop dough into 3-tablespoon balls and roll each in the cinnamon-sugar mixture until well coated.
  7. Refrigerate for 30 minutes to prevent spreading and create thicker cookies.
  8. Bake for 10–12 minutes, until edges are lightly golden and centers look slightly underbaked.
  9. Allow cookies to cool on the pan for 5 minutes before transferring to a rack.

Pumpkin Spice Snickerdoodle FAQs

What if I can’t find pumpkin spice pudding mix?

You can substitute 1 box of vanilla instant pudding mix plus 2 to 2½ teaspoons pumpkin pie spice for a similar flavor and texture. Measure carefully to avoid making the cookies too bitter.

How can I make my own pumpkin spice seasoning?

To make your own pumpkin pie spice, combine:
1½ teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves or allspice
Use the full amount in place of the pumpkin spice pudding mix.

Can I add pumpkin purée to these cookies?

It’s not recommended. Pumpkin purée adds a lot of moisture and will make the dough too wet, causing the cookies to spread and bake up cakey instead of soft and chewy. For pumpkin flavor, use pumpkin spice pudding mix or the vanilla-and-spice substitute instead.

Do I need cream of tartar?

No. This recipe skips cream of tartar entirely. Instead of a tangy, cake-like texture, these snickerdoodles bake up softer and richer with a more tender, chewy center.

Are these traditional snickerdoodles?

These are a bakery-style take on the classic snickerdoodle. They keep the signature cinnamon-sugar coating and flavor but have a different texture than traditional sugar-cookie-based versions.

Do I need to chill the dough before baking?

For best results, yes. Chilling prevents excessive spreading and helps the cookies stay thick. If short on time, you can bake immediately, but the cookies will be thinner.

Variations

  • For a coffee-flavored twist, try my Pumpkin Spice Latte Cookies
  • If you prefer the traditional cinnamon-sugar flavor without pumpkin spice, try my bakery-style snickerdoodle pudding mix cookies for a classic soft and chewy version.

Storage & Freezing

  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • Dough can be refrigerated for up to 3 days.
  • Dough balls or baked cookies can be frozen for up to 3 months.

Similar Posts