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Giant Glowing Pumpkin Cookies

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  2 reviews
No Image For Recipe
  • 60 min prep time
  • 1 hr 15 min total time
  • 5 ingredients
  • 10 servings
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Looking for a holiday dessert? Then check out these pumpkin face sugar cookies – a yummy Halloween treat.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2/3
cup all-purpose flour
2
teaspoons pumpkin pie spice
4
butterscotch hard disk candies, crushed
4
cinnamon hard disk candies, crushed

Steps

  • 1 Heat oven to 350°F. Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) In large bowl, break up cookie dough. Stir or knead in flour and pumpkin pie spice until well blended.
  • 2 On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough until needed. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. On cookie sheets, place shapes 2 inches apart. Cut out facial features from pumpkins.
  • 3 Meanwhile, in small bowl, mix crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.)
  • 4 Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 1 Heat oven to 350°F. Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) In large bowl, break up cookie dough. Stir or knead in flour and pumpkin pie spice until well blended.
  • 2 On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough until needed. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. On cookie sheets, place shapes 2 inches apart. Cut out facial features from pumpkins.
  • 3 Meanwhile, in small bowl, mix crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.)
  • 4 Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Expert Tips

Get cracking! To crush, place the unwrapped candies in a resealable freezer plastic bag. Set the bag on a towel to protect the work surface underneath. Strike the bag repeatedly with a hammer, rolling pin, meat mallet or heavy can of food until the candy is broken into small pieces.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
260
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
2 1/2g
12%
Trans Fat
2 1/2g
Cholesterol
15mg
5%
Sodium
130mg
5%
Total Carbohydrate
40g
13%
Dietary Fiber
0g
0%
Sugars
21g
21%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 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; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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