Pumpkin-Shaped Sugar Cookies

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  • 25 min prep time
  • 40 min total time
  • 7 ingredients
  • 16 servings

Ingredients

1
roll Pillsbury™ 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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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