Okay, so, confession time! Every fall, I make a Costco run *specifically* for their pumpkin quick bread mix. I know, I know, it’s a little crazy, but I just can’t help myself! But this year, I thought, “Hey, why not try something different?” That’s how these ridiculously easy pumpkin bread cookies were born! They’re seriously the best way to get your pumpkin spice fix, and they’re a total breeze to make using that trusty quick bread mix. Seriously, if you’re looking for a super simple and delicious fall treat, you HAVE to try these!
Why You’ll Love These Pumpkin Bread Cookies
Okay, so why should you make these? Let me tell you! They are SO easy – seriously, almost foolproof. Plus, they scream “FALL!”, with that amazing pumpkin spice flavor we all crave. And the best part? They’re perfectly soft and chewy. Trust me, you’ll be obsessed!
Ingredients for Your Pumpkin Bread Cookies
Alright, let’s gather our goodies! You’ll need one 15-ounce box of Krusteaz Pumpkin Spice Quick Bread Mix – that’s the magic ingredient! Grab half a cup of unsalted butter, and make sure it’s nice and soft. One large egg, three-quarters of a cup of white chocolate chips (these are totally optional, but trust me, they’re amazing!), half a cup of granulated sugar, and one teaspoon of ground ground cinnamon. Easy peasy!
How to Make Pumpkin Bread Cookies: Step-by-Step
Okay, friend, let’s get baking! I promise, this is SO simple. Just follow these steps, and you’ll have amazing pumpkin bread cookies in no time. Don’t worry if you mess up a little – that’s half the fun!
Preparing the Dough for Pumpkin Bread Cookies
First, grab a big bowl – you know, the one you always use! Dump in the whole box of that Krusteaz pumpkin spice quick bread mix. Then, add your softened butter and that one egg. Now, get your hand mixer (or stand mixer) going and mix it all together until it’s just combined. It’s gonna be a pretty thick dough, so don’t worry if it looks a little…rustic! If you’re using white chocolate chips, now’s the time to stir them in!
Shaping and Coating Your Pumpkin Bread Cookies
In a small bowl, mix together your granulated sugar and cinnamon. This is gonna be our yummy coating! Now, scoop out about two tablespoons of dough – I like to use a cookie scoop, but a spoon works just fine. Roll each little ball of dough in that cinnamon-sugar mixture until it’s totally coated. It’s like giving them a little spa treatment before they bake!
Baking Your Pumpkin Bread Cookies to Perfection
Make sure your oven is preheated to 350°F – that’s super important! Line your cookie sheets with silicone mats or parchment paper. This will save you from a sticky situation later. Place those cinnamon-sugar coated dough balls on the sheets, leaving about two inches between each one. Bake ’em for 10-14 minutes, or until they’re slightly golden brown around the edges. Let them cool on the cookie sheet for about 10 minutes before moving them to a cooling rack. And that’s it! You did it!
Tips for the Best Pumpkin Bread Cookies
Okay, listen up, because I’m about to give you the *real* secrets to pumpkin bread cookie perfection! First, and this is HUGE: don’t overbake them! Seriously, a minute or two makes a big difference. You want them soft and chewy, not crunchy hockey pucks. Also, using room temperature butter is key – it makes the dough come together so much easier. And here’s a trick I love: if you want a firmer cookie, chill the dough in the fridge for about 30 minutes before baking. Trust me, it’s worth the wait! You’ll get bakery-worthy pumpkin bread cookies every single time!
Pumpkin Bread Cookie Variations
Wanna get a little wild? I’m all about it! These pumpkin bread cookies are like a blank canvas for your fall baking dreams. Instead of white chocolate chips, try semi-sweet, dark, or even butterscotch! Ooh, or how about a mix? Chopped walnuts or pecans would add a nice crunch. And if you’re feeling extra fancy, a dash of nutmeg or cloves in the cinnamon-sugar coating will kick up the spice factor even more. My favorite part is experimenting – don’t be afraid to get creative and make these pumpkin bread cookies your own! You can’t mess them up, I promise!
Storing Your Delicious Pumpkin Bread Cookies
Alright, you’ve made these amazing pumpkin bread cookies… now what? Easy! Just pop them into an airtight container. They’ll stay soft and yummy for days… if they last that long! Wanna keep ’em even longer? Freeze ’em! They’re good in the freezer for up to a month. Just thaw them out when you’re ready for a pumpkin spice treat!
Frequently Asked Questions About Pumpkin Bread Cookies
Got questions? I’ve got answers! Here are a few things people always ask me about these pumpkin bread cookies. Don’t be shy – baking should be fun!
Can I use a different brand of quick bread mix? Sure thing! I usually use Krusteaz because it’s what I can find easily, but any pumpkin spice quick bread mix should work just fine. You might need to adjust the baking time slightly, so just keep an eye on them!
Can I make these cookies without white chocolate chips? Absolutely! They’re totally optional. The pumpkin spice flavor really shines through even without them. You could even add some chopped nuts instead, if you’re feeling nutty (haha, get it?).
How do I prevent the cookies from spreading too much? Ah, the dreaded cookie spread! The biggest trick is to make sure your butter isn’t *too* soft. It should be softened, but not melted. Also, chilling the dough for 30 minutes before baking can help. And don’t overcrowd your cookie sheets!
Nutritional Information for Pumpkin Bread Cookies
Okay, so, quick disclaimer: I can’t give you exact nutrition info because it totally depends on the brands you use. Just keep in mind that it’s an estimate!
Enjoyed This Pumpkin Bread Cookies Recipe?
Yay! I hope you loved these easy pumpkin bread cookies! If you did, please leave a comment below and give the recipe a rating – it really helps other bakers find it! Happy fall baking!
Print
Unbelievably Easy Pumpkin Bread Cookies: Just 6 Items
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy pumpkin bread cookies using a quick bread mix. Perfect for fall baking.
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.
Notes
- Store in an airtight container.
- Freeze for up to one month.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
