Peanut Butter Pumpkin Cookies

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

  • prep time 60 min
  • total time 60 min
  • ingredients 5
  • servings 28

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
  • 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.
  • 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:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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