Menu

Pumpkin Snickerdoodle Cookies

  • Save Recipe
Pumpkin Snickerdoodle Cookies
  • Prep 60 min
  • Total 60 min
  • Ingredients 5
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Pumpkin spice season has arrived, and this easy twist on an everyday favorite will be your new favorite way to celebrate.
By Nicole Nared-Washington
Updated Apr 22, 2021

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray cookie sheets with cooking spray or line with cooking parchment paper.
  • 2
    Into large bowl, crumble 2 rolls Pillsbury™ refrigerated sugar cookies. Add 1/2 cup canned pumpkin and 1/4 teaspoon pumpkin pie spice; mix with hands or stir with spoon until well combined. Refrigerate 30 minutes.
  • 3
    Meanwhile, in small ramekin or bowl, stir together 2 tablespoons ground cinnamon and 2 tablespoons sugar.
  • 4
    Using cookie scoop, scoop out dough onto cookie sheets. Sprinkle each with cinnamon-sugar mixture.
  • 5
    Bake 8 to 10 minutes or until lightly browned.

Tips from the Pillsbury Kitchens

  • tip 1
    Simply adding canned pumpkin will make these cookies easy and comforting.

Nutrition Information

170 Calories, 7g Total Fat, 1g Protein, 26g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
125mg
5%
Potassium
15mg
0%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
16g
Protein
1g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 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 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved