Thursday, September 14, 2017

Pumpkin Snickerdoodle Cookies




1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
*Butter, water and egg called for on cookie mix pouch

2 tablespoons Gold Medal™ all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1/4 cup canned pumpkin (not pumpkin pie mix)

1 cup white vanilla baking chips


1.  Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes. 


2.  In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets. 

3.  Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. 

Expert Tips:
  • For even baking, make sure cookies are the same shape and size.
  • You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
  • Try dark chocolate chips for a new flavor twist!

No comments:

Post a Comment