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Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies Dessert
Pumpkin Snickerdoodle Cookies
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 36

We are convinced pumpkin is one of the best flavors to enjoy in the fall, so we couldn’t resist adding it to our favorite cinnamon-sugar cookie, snickerdoodles! This recipe for easy pumpkin snickerdoodles just couldn’t be simpler. Start with a package of Betty Crocker™ snickerdoodle cookie mix and prepare it like you normally would except add in extra flour and then pumpkin puree and pumpkin spices. Add in white vanilla baking chips for a little extra flair and you have the recipe for an amazing batch of cookies the whole family will enjoy. Welcome the autumn months with these delicious and soft pumpkin snickerdoodle cookies or just enjoy them anytime you need a cozy pumpkin-cinnamon treat, regardless of the season. MORE+ LESS-

Updated September 14, 2020
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
Butter, water and egg called for on cookie mix pouch
2
tablespoons Gold Medal™ all-purpose flour
1 1/2
teaspoons pumpkin pie spice
1/4
cup canned pumpkin (not pumpkin pie mix)
1
cup white vanilla baking chips

Steps

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  • 1
    Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
  • 2
    In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.
  • 3
    Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Expert Tips

  • To help ensure your pumpkin snickerdoodles bake evenly, use a cookie scoop so each cookie ball has the same amount of dough. When you are ready to bake your cookies, keep an eye on them to make sure they don’t overbake. Oven times vary!
  • Make sure to use a can of pumpkin puree and not a can of pumpkin pie filling. Pumpkin pie filling already has flavor and sweetener added while a can of pumpkin puree is just that, pumpkin.
  • Try dark chocolate baking chips instead of white chocolate for a delicious twist on these cookies.
  • Are you feeling inspired to add pumpkin to more sweet treats? Try our delicious recipe for Pumpkin Swirl Brownies or these amazingly indulgent Pumpkin Pecan Cheesecake Cookie Bars.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
70mg
3%
Potassium
60mg
2%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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