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Peanut Butter Pumpkin Cookies

36 Ratings

15 Comments

Prep 60 min
Total 60 min
Ingredients 5
Servings 28

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

By Pillsbury Kitchens

Updated October 22, 2009

Make with

Pillsbury Cookie Dough

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies

egg yolk

1/2

cup all-purpose flour

1/3

cup orange decorator sugar crystals

twisted butter-flavor pretzel sticks, broken in half

Steps

Hide Images

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

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 Facts

Serving Size: 1 Cookie

Calories: 90
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 6%
Saturated Fat 1g 5% Trans Fat 1/2g
Cholesterol: 10mg; 3%
Sodium: 80mg; 3%
Potassium: 0mg; 0%
Total Carbohydrate: 13g; 4%
Dietary Fiber 0g 0% Sugars 8g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 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;