Thursday, October 20, 2011

Pumpkin Snickerdoodle Cookies

Greetings friends! Okay, so I have one more pumpkin recipe for you this week... So far this week I've given you a breakfast recipe of pumpkin pancakes, a dinner recipe of pumpkin mac n' cheese, an "anytime" recipe of pumpkin biscuits, and now I present to you a dessert recipe of pumpkin snickerdoodle cookies! In my opinion, I've saved the best 'til last. These cookies were AMAZING. And they're easy too! I used my shortcut of the cake mix cookie trick. ;-)

Please note that there is an asterisk by the oil... I'm updating this recipe as of October 2013 to say that it's recommended that you mix the cake mix, egg, and pumpkin first and see if the mixture sticks together and is moist enough without being too sticky. If so, you may not need to add the oil at all. Please use your best judgment with this. Everyone's kitchen and ingredients differ slightly. Thanks. :)


-1 box (18.25 oz.) yellow cake mix
-1 egg
-1/2 cup canned pumpkin
*-1/4 to 1/3 cup vegetable oil (*see note above about oil)
-3 Tbsp. sugar
-1 tsp. cinnamon


Preheat oven to 375 degrees, and grease two large cookie sheets. In a large bowl, combine the first four ingredients (cake mix through vegetable oil). Start with about 1/4 cup of vegetable oil, but if the mixture doesn't feel like it's sticking together well or isn't quite moist enough, continue adding a bit more vegetable oil until it comes together nicely. In a small bowl, combine the sugar and cinnamon. Form the cookie dough into 1-inch balls, and then roll each ball in the cinnamon sugar mixture until it's well coated. Place on prepared cookie sheets, and bake for 9 to 11 minutes or until the cookie springs back if you touch it with your finger. Let sit for a couple minutes on the cookie sheet before removing to a cooling rack to cool completely.

For some reason I didn't think of this until after the fact, but you could definitely add cinnamon to the actual cookie dough too if you wanted to make them have even more cinnamon flavor. I'd say a teaspoon or so should do it!

I will say that these cookies were not super pumpkin-y, but the flavor was definitely there. The soft and chewy texture of these cookies is my favorite quality of them. Cake mix cookies come out great every time I make them!! And this new recipe is no exception. Next time you need a quick dessert, give these a try. You can whip up a batch in no time at all! And they'll be devoured in no time at all too. :)


  1. OHHHHHHHHHHH those look good - they're my 10 year old's favorite cookie - so thanks for a wonderful recipe!!
    Mary oxo

  2. And to think, I was really pretty sure that snickerdoodles couldn't get any better! Love.

  3. your place must smell SO good with all this pumpkin delicious-ness! :)

  4. I really enjoy snickerdoodles and this is such a great twist! I am planning to make these for Thanksgiving among the many desserts I plan to whip up :)

  5. Hmm, tried this recipe and even with just 1/4 cup oil the dough was so sticky that there was no hope of getting it into balls. I ended up adding 2/3 cup flour and refrigerating it for about 45 minutes, and even then it was pretty difficult. I used leftover canned pumpkin that had been in the fridge for about two days... maybe that was why?

    I don't know... it just seemed like too many wet ingredients with the oil AND the pumpkin. Any ideas what went wrong?

  6. Hi Katie! First of all, I'm really sorry they didn't turn out well for you! :( The proportions worked okay for me so I'm not sure what could have happened. I was thinking that maybe you could try it without any oil at all - the pumpkin and the egg might keep everything together okay on their own without making it as sticky. I don't think the 2-day old pumpkin was a problem. I've kept mine in the fridge for up to a week and it's still been okay. Like I said, I'm really sorry the recipe didn't work for you but hopefully you can give it another shot! Oh, one more thought - did you use a full 18.25 cake mix box or a smaller one?