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Pumpkin Snickerdoodle Cookies

1 Ratings
1 Comments
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 36

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

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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