Pumpkin-Shaped Sugar Cookies

An easy refrigerated cookie makes this Halloween season sweet!

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Servings 16

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ingredients 7
Prep Time 25 min
Total Time 40 min

Ingredients

1: roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies

1/4: cup all-purpose flour

1: cup vanilla creamy ready-to-spread frosting (from 1-lb container)

: Orange sugar

: Green decorating icing

: Black decorating icing

32: semisweet chocolate chips

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Directions

1 In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
2 Heat oven to 350°F. Cut dough into 16 (1/2-inch) slices. To make stem, at top of each slice, cut out small pie-shaped wedge. Push dough together where wedge was removed to reshape slice. On ungreased cookie sheet, place slices about 2 inches apart. Place wedge piece, pointed end out, to form pumpkin stem at top of each slice.
3 Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4 Spread frosting over cookies. Sprinkle generously with orange sugar. Frost stem of pumpkin with green decorating icing. Draw mouth and nose on cookies with black decorating icing; place 2 chocolate chips on each cookie for eyes.