2 ratings

Easy Pumpkin Snickerdoodles

Quick, easy, and wonderfully seasonal

Snickerdoodles are as fun to eat as they are to say. This autumnal twist on a classic cookie is so simple to make.

This recipe is courtesy of Krusteaz.


  • 1 package pumpkin bread mix, preferably Krusteaz Pumpkin Spice Quick Bread Mix
  • 1/2 Cup unsalted butter, softened
  • 1 large egg
  • 3/4 Cups white chocolate chips, optional
  • 1/2 Cup granulated sugar
  • 1 Teaspoon ground cinnamon


Preheat oven to 350 degrees F. Line two cookie sheets with silicone baking mats or parchment paper.

Using a hand or stand mixer add mix, egg, and butter, mix until blended. Dough will be thick. If desired, stir in white chocolate chips.

Blend together sugar and cinnamon in a small bowl. Scoop 2 tablespoon sized balls of dough and roll in cinnamon sugar mixture. Place on cookie sheets, 2 inches apart.

Bake 10–14 minutes or until slightly golden brown around the edges. Cool 10 minutes on cookie sheet before removing to cooling rack. Store in an airtight container.