It’s pumpkin season! I love pumpkin desserts, as you can probably tell from these recipe for pumpkin snickerdoodles, pumpkin doughnuts with marshmallow and graham cracker glaze, pumpkin doughnut holes, and pumpkin cinnamon buns with maple glaze. When I spotted pumpkin spice pudding mix at the supermarket, I scooped it up with a few ideas in mind.
If you see this pudding mix, pick some up! It’s a seasonal release and won’t be around for long! I have no intentions of actually using this as pudding because after the success I’ve had using pudding mix in my favorite chocolate chip cookies, I knew I needed to make a pumpkin spice version. I wanted to keep these cookies simple, I didn’t want to add chocolate chips to the mix because I think it would be too many competing flavors.
After mixing up a sugar cookie dough, I rolled the cookie dough into 2 tsp. sized balls and then rolled them in cinnamon sugar. I tried using pumpkin pie spice mixed with sugar, but the flavor was too subtle after baking. This recipe is so easy and bakes up perfectly. The cookies puff in the oven and then slightly settle after cooling. They are soft, spiced, and perfectly orange in color. These cookies have all the flavor you expect in a pumpkin treat without actually using any pumpkin; kinda cool. Here’s the dairy free, margarine free recipe! They freeze well too!
- ¾ cup oil
- 1½ cups sugar
- 3 eggs
- 2 tsp. vanilla
- 2½ cups flour
- 1 pkg. pumpkin spice pudding mix
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ cup sugar+1 Tbs. cinnamon
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment mix the oil and sugar until combined.
- Add in the eggs and vanilla and beat until combined.
- Add in the flour, pudding mix, baking soda, and salt and mix slowly until combined.
- In a small bowl mix the ¼ cup sugar with 1 Tbs. cinnamon.
- Scoop the cookie dough using a 2 tsp. sized cookie scoop and roll into a ball.
- Roll the ball in cinnamon sugar mixture and place on parchment lined cookie sheet.
- Bake at 350 degrees F for 8-10 minutes until the cookies are puffed and slightly cracked.
- Cool on wire rack.
- Cookies freeze well!