Cinnamon Toast Crunch Pumpkin Cookies made with a cookie mix, canned pumpkin and Cinnamon Toast crunch cereal. Only 5 ingredients needed to make this delicious pumpkin cookie recipe!
The new Cinnamon Toast Crunch Cookie mix can be found at most major grocery stores and it is amazing! And the cookies are even better when you add pumpkin to them.
Cinnamon Toast Crunch Pumpkin Cookies
Pumpkin Cookies are always delicious, but the addition of Cinnamon Toast Crunch makes them even better. Combine a pouch of Cinnamon Toast Crunch Cookie Mix with butter, egg, canned pumpkin. Sprinkle some crushed Cinnamon Toast Crunch cereal on top and bake the cookies!
Ingredients in Cinnamon Toast Crunch Pumpkin Cookies
Cinnamon Toast Crunch Cookie Mix – You can find a pouch of Betty Crocker Cinnamon Toast Crunch cookie mix near all of the other baking mixes at the grocery store. If you can’t find this variety, you can use a snickerdoodle cookie mix. You’ll want to use a mix that is 12.6 ounces in weight.
Butter – You will need a third of a cup of butter, softened to room temperature.
Egg – One large egg will help to bind everything together.
Canned pumpkin – Just 1/3 cup of canned pumpkin will add all of the pumpkin flavor you need.
Cinnamon Toast Crunch Cereal – Crush up about 1/2 cup of the cereal into coarse crumbs and sprinkle them on top of the cookie before baking. I like to place the cereal in a Ziplock bag and then use a meat mallet or rolling pin to crush the cereal. I like bigger chunks so that there is a lot of crunch in the cookies.
*Note* If you can’t find the Cinnamon Toast Crunch Cookie mix, you can swap it out with a Snickerdoodle Cookie Mix instead.
How to make Cinnamon Toast Crunch Pumpkin Cookies
Preheat the oven to 350° F.
Mix cookie mix, egg, butter, and pumpkin in a medium-sized mixing bowl, and mix well until a dough is formed.
Line or spray the baking sheet, and place 1- inch balls of cookie dough evenly on the baking sheet.
Top each cookie with crushed Cinnamon Toast Crunch.
Bake for 10 minutes.
Remove cookies from the oven and let cookies cool completely before removing them from the baking sheet.
HOW DO YOU MAKE PERFECT PUMPKIN COOKIES?
Making pumpkin cookies is easy! Here are a few tips to getting perfect cookies every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.
My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.
WHY DO MY PUMPKIN COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?
If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!
Love pumpkin? Here are some of our favorite pumpkin cookie recipes!
- Pumpkin Snickerdoodle Cookie Bars
- Pumpkin Cheesecake Ginger Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Iced Pumpkin Cookies
- Iced Cinnamon Pumpkin Cookies
- Apple Pumpkin Oatmeal Cookies
- No Bake Pumpkin Cookies
- Pumpkin Chocolate Chip Cookies
- Glazed Pumpkin Cookies
- Pumpkin Snickerdoodles
- Pumpkin Pudding Cookies
- Pumpkin Spice Snickerdoodle Cookies
Cinnamon Toast Crunch Pumpkin Cookies made with a cookie mix, canned pumpkin and Cinnamon Toast crunch cereal. Only 5 ingredients needed to make this delicious pumpkin cookie recipe!
School just started yesterday for the 2022-2023 school year. This year I have a senior. How in the world did that happen? I’m going to try to just enjoy every minute I have left with this amazing girl at home and not think too much about how much we are all going to miss her next year. The kids are in 12th, 11th, 7th and 6th grade this year. My first year in about 12 years without a kid in elementary school. No worries though…my 3 year old will start preschool next week. 😉
Meghan says
These were easy. I’m always looking for nut-free cookies. The cinnamon toast crunch sugar is so good. 🙂