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

5 Stars 10%

4 Stars 22%

3 Stars 27%

2 Stars 12%

1 Stars

Member Reviews ( 16 )

3e07045b-4e66-4389-a0fb-2127f3953f3f

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Carol111666

report Posted Oct. 23, 2012 3:17 PM

does it taste good i might make it for my sons Halloween party on Friday?

worldwarme1013

report Posted Oct. 7, 2012 7:42 PM

They were easy to make and mine didn't go flat but I had a hard time telling when they were done. I also had trouble making the ridges so they looked a little funny. Anyone have any tips on making the ridges?

cp0421

report Posted Nov. 1, 2011 2:10 PM

These are really cute -- I would agree with the previous poster -- don't add the pretzels until you take them out of the oven (I pushed in the pretzels after taking the cookies out during the '2 minute' cool down period before moving them to the cooling rack. I was unable to find the refrigerated PB dough in my store (odd because I do remember seeing the Holiday refrigerated dough before) and I use the dry mix from the baking aisle from Pillsbury instead ... skipped the egg, followed the directions on the pouch but added some flour until the dough was drier so it would stand up better.

pinkpixi23

report Posted Oct. 28, 2011 3:24 PM

Worked okay. Added a bit more flour (made at 5,000 ft elevation). Made more of a potato/oval shape rather than ball. Stood on baking sheet so that it was taller than wide to help with the spreading issues others had. Added pretzel stem after baking to prevent burning. Also made flat cookies with the sprinkles and added stem with mini choco chip eyes and mouth after baking

cbrantley78

report Posted Oct. 26, 2011 2:00 PM

I've been reading all the reviews prior to making this myself. I had an idea to share... roll the dough into a ball and place in a mini muffin pan w/ or w/o the paper. This may help it keep its shape. I'm going to try it out and let everyone know if it worked or not.