INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1
cup vanilla creamy ready-to-spread frosting (from 1-lb container)
32
semisweet chocolate chips
DIRECTIONS
1
Heat oven to 350°F. Cut cookie dough into 16 (1/2 inch) rounds. To make stem, at top of each round, cut out small pie-shaped wedge. Push dough together where wedge was removed to reshape round. On ungreased cookie sheet, place rounds about 2 inches apart. Place wedge piece, pointed end out, to form pumpkin stem at top of each round.
2
Bake 12 to14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
3
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.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!