Pumpkin Snickerdoodle Pudding Cookies

After looking for weeks to find the Jell-o Pumpkin Spice Pudding Mix I was finally able to make these cookies that I've had in my list for probably closer to months. These cookies were really good but I was a little disappointed in that they didn't have a really strong pumpkin flavor like I was hoping but after talking to a coworker today I did realize these are labeled as pumpkin spice and not pumpkin so it's the spices that go into pumpkin pie and not the actual pumpkin, I'm thinking that next time I will just try snickerdoodle cookies with some pumpkin mixed in them. They are still really good and the double batch that I made Sunday is already completely gone (not bad for me being sick on Monday and not taking them to anyone). 

Pumpkin Snickerdoodle Pudding Cookies

Recipe Came From Chef In Training

Pumpkin Snickerdoodle Pudding Cookies

Ingredients

• ¾ cup butter, softened
• ¾ cup brown sugar
• ¼ cup sugar
• 1 (3.4 oz) box pumpkin spice instant pudding mix
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• ½ tsp. cream of tartar
• 2 to 2¼ cups flour

CINNAMON-SUGAR COATING

• ½ cup sugar
• 1 tsp. cinnamon

Instructions

1. Preheat oven to 350 degrees F.
2. Stir together flour, cream of tartar and baking soda and set aside.
3. In a large bowl, cream butter, sugars and pudding mix together.
4. Add eggs and vanilla and mix well.
5. Add flour mixture slowly until well incorporated.
6. In a small bowl, combine sugar and cinnamon to form CINNAMON SUGAR COATING.
7. 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)
8. Bake at 350 degrees F for 8-12 minutes.

Cinnamon Roll Cake

This was a delicious find. I don't think that it really tasted like a cinnamon roll, but it was still super yummy and wasn't very hard to make at all! 

Cinnamon Roll Cake

Recipe Came From Chef In Training

Cinnamon Roll Cake

INGREDIENTS

3 Cups flour

1/4 tsp. Salt

1 cup Sugar

4 tsp. Baking Powder

1 1/2 cups Milk

2 Eggs

2 tsp. Vanilla

1/2 cup Butter, melted

TOPPING

1 cup Butter, softened

1 cup Brown Sugar

2 Tbsp. Flour

1 Tbsp. Cinnamon

GLAZE

2 cups Powdered Sugar

5 Tbsp. Milk

1 tsp. Vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping

1. In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
2. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE

1. In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.