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Pumpkin Snickerdoodle Cookies

Prep 60 min
Total 60 min
Ingredients 5
Servings 24

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

By Nicole Nared-Washington

September 20, 2016

Ingredients

rolls Pillsbury™ refrigerated sugar cookies

1/2

cup canned pumpkin (not pumpkin pie mix)

1/4

teaspoon pumpkin pie spice

tablespoons ground cinnamon

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 170
Calories from Fat: 60

% Daily Value

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;