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Soft Baked Pumpkin Snickerdoodle Cookies: Easy 4-Ingredient Recipe

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These soft baked pumpkin snickerdoodle cookies are made with just 4 ingredients and ready in 20 minutes. They are tender, pillowy, and coated in cinnamon sugar, making them the perfect fall dessert.

Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 1 can pumpkin puree (15 oz)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Optional: 1/2 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, combine the yellow cake mix and pumpkin pie spice. Stir until the spice is evenly distributed.
  3. Add the pumpkin puree and stir until a soft, cohesive dough forms. Do not overmix.
  4. In a small bowl, whisk together the granulated sugar and ground cinnamon.
  5. Using a cookie scoop or two spoons, portion out rounded tablespoons of dough. Roll each portion into a smooth ball between your palms.
  6. Roll each dough ball in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set and tops look dry but still soft.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  9. Optional: Dust with powdered sugar once fully cooled.

Notes

Make sure pumpkin puree is at room temperature. If dough is too sticky, chill for 15-20 minutes. Do not overmix the dough. Let cookies cool completely before storing to keep the coating crisp.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, 4 ingredient pumpkin cookies, easy pumpkin cookies, fall dessert

Find it online: https://lenatable.com/soft-baked-pumpkin-snickerdoodle-cookies-easy-4-ingredient-recipe/