Peanut Butter Pumpkin Cookies

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

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Servings 28

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( 36 ) Ratings

36 Ratings

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4 Stars 22%

3 Stars 27%

2 Stars 12%

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ingredients 5
Prep Time 60 min
Total Time 60 min

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

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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.

EXPERT TIPS

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Expert Tips

Look for decorator sugar crystals in the gourmet section of supermarkets or in cake-decorating supply stores.

Tint flaked coconut by tossing it with a drops of diluted green food color. Sprinkle the green coconut on a platter to represent grass, and arrange the pumpkins on top.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 90
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1g, 1% Trans Fat 1/2g 1/2% ),
Cholesterol: 10mg; 10%;
Sodium: 80mg; 80%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 0g 0% Sugars 8g 8% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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; 1/2 Fat;