RECIPES: Pumpkin Spice Snickerdoodles

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Photo credit: Kylee's Kitchen


  • 1/2 cup butter, room temperature
  • 1/2 cup vegetable shortening
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 (3.4 oz) package instant vanilla pudding mix, dry and unprepared
  • 2 cups flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • 1 Tablespoon pumpkin pie spice


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl cream the butter, shortening and both sugars until light and fluffy (about 1 minute).
  3. Beat in the egg, vanilla and dry pudding mix.
  4. In a separate bowl combine the flour, cream of tartar and baking soda
  5. Add the dry ingredients to the creamed mixture and beat until just combined.
  6. In a small bowl, combine the remaining 1/4 cup of sugar & the cinnamon.
  7. Roll the dough into tablespoon-sized balls.
  8. Roll the balls into the cinnamon sugar mixture until well coated and then place the dough onto the baking sheets.
  9. Bake for 10 minutes.
  10. Remove from the oven and let cool completely on a wire rack.

Recipe courtesy of Kylee’s Kitchen