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Pumpkin Snickerdoodle Cookies

  • Prep 60 min
  • Total 60 min
  • Ingredients 5
  • Servings 24
  • Pinterest
    117
  • Save
    194
  • Print
    527
  • Facebook
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    53

Pumpkin spice season has arrived, and this easy twist on an everyday favorite will be your new favorite way to celebrate. MORE+ LESS-

Nicole Nared
September 20, 2016

Ingredients

2
rolls Pillsbury™ refrigerated sugar cookies
1/2
cup canned pumpkin (not pumpkin pie mix)
1/4
teaspoon pumpkin pie spice
2
tablespoons ground cinnamon
2
tablespoons sugar

Steps

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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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