Super Easy Pumpkinickerdoodles

Between the crafting and the crazy busyness that are my Mondays, I thought I'd share a very simple cookie of my own recipe.

It really is so simple, and so good, you'd never guess it originates with a cake mix. ;) Of course, that's not to say you can't use a homemade cake mix base or basic sugar cookie base...but then they would just be Pumpkinickerdoodles, and not SUPER EASY Pumpkinickerdoodles. And today is all about super easy. Trust me. It's Monday.

Super Easy Pumpkinickerdoodles
1 box of cake mix (preferably French Vanilla, though white or yellow work)
1 cup of pumpkin puree
1/4 cup of butter, softened
1 egg
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice

About 2/3 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. cloves

Dump cake mix into a large mixing bowl. Add in the ginger, nutmeg, and allspice. Stir to combine. Add egg, butter, and pumpkin puree. Mix until moistened and incorporated. Using an electric mixer makes this easy, though you can certainly combine by hand.


In a separate, small bowl, combine sugar, cinnamon and cloves. Drop dough by rounded teaspoons into sugar mixture, and coat well, forming into a ball. Dough will be sticky, but will hold shape. Place on a greased or prepared cookie sheet (I use parchment paper). Don't flatten, just put the ball of yummy goodness on the cookie sheet as is. Bake at 350 degrees F for 8-13 minutes. They should be moist but not doughy/gooey. With the color, it's hard to tell if they're very lightly brown around the edges, but if you can tell, that's a good indication of doneness. They should be slightly moist and soft, so don't overbake. I actually scrape a bit of cookie off the top of one to test. And there you have it...a delicious holiday twist on the classic snickerdoodle that is easy and fun to boot.


This is a good Christmas cookie because it's quick and easy, but it can also be made ahead and frozen. The cookies do okay frozen, but for best results freeze the dough balls after you've rolled them in the sugar mixture. I just stick them in the freezer for about half an hour, on something flat, so they firm up. Then I wrap them well and put them back into the freezer until they are needed. That way, when it comes down to baking day you have one less bowl to dirty. If company comes over for some eggnog and caroling, you can pop them in and have fresh-baked cookies at your disposal.