Pumpkin Snickerdoodle Pudding Cookies

INGREDIENTS:

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

CINNAMON-SUGAR COATING:

1/2 cup sugar

1 tsp. cinnamon

DIRECTIONS:

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.

Recepie from Chef-In-Training