Easy Pumpkin Snickerdoodles from a Mix
A boxed snickerdoodle mix gets pumpkin puree and pumpkin pie spice for soft, chewy fall cookies with almost no effort.
by Theo Lindqvist · June 3, 2026
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A good shortcut is still worth celebrating. Starting with a snickerdoodle mix saves measuring, and pumpkin with extra spice makes the result taste homemade.
The pumpkin adds moisture, so these cookies come out softer and chewier than a standard snickerdoodle. Think thick, pillowy cookies with a crackly cinnamon-sugar coating.
Why use only the yolk
The pumpkin already brings plenty of moisture. A whole egg would make the dough too wet and cakey. The yolk adds richness without thinning the dough.
Patience on the pan
The cookies will look underbaked when they come out. Let them rest on the warm pan so the centers can finish setting. Moving them too soon makes them fold or tear.
Easy Pumpkin Snickerdoodles from a Mix
You'll need
Let's make it
- Heat the oven to 350°F and line a baking sheet.
- Set the cinnamon sugar packet aside in a small bowl. Mix the rest of the cookie mix with the butter, pumpkin, egg yolk, vanilla and spice until a dough forms. Chill for 15 minutes.
- Scoop 2-tablespoon balls, roll them in the cinnamon sugar and press each one slightly flat.
- Bake for 11 to 13 minutes until just golden at the edges. The centers will look underdone.
- Leave on the pan for 15 minutes before moving to a rack. They firm up as they cool.