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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.