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3/4 cup butter softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) box pumpkin spice instant pudding mix
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. cream of tartar
2 to 2 1/4 cups flour
1/2 cup sugar
1 tsp. cinnamon
instructions
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.
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