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Pumpkin Snickerdoodle Cookies

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Pumpkin Snickerdoodle Cookies
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 36
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Pumpkin added to a classic cinnamon-sugar cookie becomes a fall dessert favorite.

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
Butter, water and egg called for on cookie mix pouch
2
tablespoons Gold Medal™ all-purpose flour
1 1/2
teaspoons pumpkin pie spice
1/4
cup canned pumpkin (not pumpkin pie mix)
1
cup white vanilla baking chips

Directions

  • 1 Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
  • 2 In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.
  • 3 Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Tips  

For even baking, make sure cookies are the same shape and size.

You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Try dark chocolate chips for a new flavor twist!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
40
)
Daily Value
Total Fat
4 1/2g
7%
(
Saturated Fat
3g
15%
,
Trans Fat
0g
)
Cholesterol
10mg
4%
Sodium
70mg
3%
Potassium
60mg
2%
Total Carbohydrate
15g
5%
(
Dietary Fiber
0g
0%
,
Sugars
10g
)
Protein
1g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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