Pumpkin Snickerdoodle Cookies

Pumpkin added to a classic cinnamon-sugar cookie becomes a fall dessert favorite. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix

Butter, water and egg called for on cookie mix pouch

tablespoons Gold Medal™ all-purpose flour

1 1/2

teaspoons pumpkin pie spice

1/4

cup canned pumpkin (not pumpkin pie mix)

cup white vanilla baking chips

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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.

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!