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Pumpkin Bread Cookies are an easy cookie recipe that starts with a quick bread mix. They’re soft and chewy and taste like pumpkin bread in cookie form.
The Best Pumpkin Cookie Recipe
I used to always go and find these big boxes of pumpkin quick bread mix at Costco every fall and we’d live on pumpkin bread. One time I decided to try making cookies with the mix and it worked! They’re soft and chewy, perfectly spiced pumpkin cookies that taste like pumpkin bread!
Ingredients Needed
- Pumpkin Quick Bread Mix: You can use either Krusteaz or Pillsbury mix. I’ve tested this recipe with both.
- Butter: I use unsalted butter – make sure it’s softened.
- Cinnamon Sugar: I roll the cookie dough balls in cinnamon sugar before baking.
- Add-ins: I added white chocolate chips, but you could use semi-sweet chocolate, milk chocolate chips, or even chopped pecans or walnuts.
How to make Pumpkin Bread Cookies
- Mix quick bread mix, butter, and egg in a large bowl with a hand or a stand mixer until combined. Mixture will be thick. Mix in white chocolate chips, if using.
- Scoop 2 tablespoon sized balls of cookie dough using a cookie scoop.
- Roll the cookie dough balls in cinnamon sugar.
- Place on a baking sheet lined with silicone baking mats or parchment paper and bake until light golden brown.
Expert Tips
- Press the cookie dough balls lightly with your palm or a spatula before baking to help them flatten.
- The Pillsbury mix will not flatten as much as the Krusteaz mix.
Storing & Freezing
Store cookies in an airtight container at room temperature for several days. You can also place in freezer for several months.
Pumpkin Bread Cookies Recipe
Pumpkin White Chocolate Snickerdoodles – this easy cookie recipe starts with a QUICK BREAD mix if you can believe it! These are the BEST pumpkin snickerdoodles ever!
Total Time 30 minutes
Ingredients
- 1 15 ounce box Krusteaz Pumpkin Spice Quick Bread Mix
- 1/2 cup unsalted butter softened
- 1 large egg
- 3/4 cup white chocolate chips optional
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
- Mix quick bread mix, butter, and egg in a large bowl with a hand or a stand mixer until combined. Mixture will be thick. Mix in white chocolate chips, if using.
- Stir together sugar and cinnamon in a small bowl. Scoop 2 tablespoon sized balls of cookie dough and roll in the cinnamon sugar mixture. Place on cookie sheets, 2” apart.
- Bake for 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 or freeze for up to one month.
Recipe Video
Nutritional information not guaranteed to be accurate
Never thought I would end up printing an entire binder of “must make this” recipes from just your blog. But here I am 🤷♀️ Currently I have a pumpkin strudel coffee cake in the oven. Smells amazing!
So, if you are wondering if new people are still finding and making your recipes long after you posted them, I’m letting you know, yes, yes we are.
I’m so glad you love them!
5 stars!! I tried rating it in my review but I don’t think it worked
These are so tasty! Made them last night and they’re already almost gone! Perfectly chewy today. I had one for breakfast :p thanks for sharing recipe!
Snickerdoodles have a FLAVOR…cream of tarter has to be included. I don’t know how well that will work with the pumpkin spices in the mix. You are making a Pumpkin, White chocolate, sugar cookie.
I’ve made snickerdoodles without cream of tartar multiple times and they’re delicious. Cream of tartar isn’t a flavor, it’s a leavening agent.
Becca, I’m with ya! Our fam has always thought the cream of tartar also adds a unique flavor to snickerdoodles. It takes more than a sprinkle of cinnamon-sugar to taste like a snickerdoodle, IMHO.
I just made these and they are my favorite spice cookie so far! I had a different brand of boxed pumpkin quick bread in the cabinet, and it was only 14 oz. I added a little flour and a dash of pumpkin pie spice to make up for it, but I probably didn’t need it. The mixture is definitely thick, as the recipe says. I ended up adding maybe three tbsp of milk to thin it enough to turn it into a dough. The white chocolate chips are just the perfect little touch with these too. I used a 1” cookie scoop and baked them for 8-9 minutes and they came out perfect! 10/10. I’ll be making this again for sure!
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