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Peanut Butter Pumpkin Cookies

The trick to these easy treats? Refrigerated cookie dough, colored sugar, and a bit of pretzel.

Prep Time:

1 Hr

Total Time:

1 Hr

Makes:

28 cookies

(13)

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(5)

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RECIPE TIPS REVIEWS (5) NUTRITIONAL INFO

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1	egg yolk
1/2	cup all-purpose flour
1/3	cup orange decorator sugar crystals
14	twisted butter-flavor pretzel sticks, broken in half

DIRECTIONS

1.	Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed.
2.	Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
3.	Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
High Altitude (3500-6500 ft): No change.

High Altitude (3500-6500 ft):

No change.

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