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Soft Chewy 5-Ingredient Pumpkin Snickerdoodles

5-Ingredient Pumpkin Snickerdoodles - featured image

A quick and easy pumpkin cookie recipe using just five pantry staples. These cookies are soft in the center, chewy on the bite, and coated in classic cinnamon sugar, making them perfect for busy weeknights or fall gatherings.

Ingredients

Scale
  • 15.25 oz box Yellow or Vanilla Cake Mix
  • 15 oz can Pure Pumpkin Puree
  • 1/2 cup Vegetable Oil or Melted Butter
  • 2 Large Eggs
  • 1 tsp Pumpkin Pie Spice (optional)
  • 1/2 cup Granulated Sugar
  • 1 tsp Ground Cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, whisk the cake mix and pumpkin pie spice (if using) to distribute spices evenly.
  3. Add the pumpkin puree, eggs, and oil (or melted butter) to the dry ingredients.
  4. Mix with a fork or spatula until a thick, sticky dough forms. Do not overmix.
  5. In a small bowl, combine the granulated sugar and cinnamon for the coating.
  6. Scoop tablespoon-sized portions of dough and roll into balls. If sticky, wet hands slightly.
  7. Roll each dough ball in the cinnamon sugar mixture to coat completely.
  8. Place cookies on the prepared baking sheet, leaving 2 inches of space between each.
  9. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
  10. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

Ensure you use pure pumpkin puree, not pumpkin pie filling, to avoid altering the sweetness and texture. If the dough is too wet, add a tablespoon more cake mix; if too dry, add a teaspoon more pumpkin puree. For best results, do not overbake as the cookies continue to cook on the hot pan. Store with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, snickerdoodles, 5-ingredient recipe, easy baking, fall desserts, pumpkin puree cookies, soft cookies, quick dessert