Pumpkin Snickerdoodle Cookies
Serves: 36
Source: Betty Crocker
Ingredients:
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
Instructions:
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.
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.
Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Tips:
To help ensure your pumpkin snickerdoodles bake evenly, use a cookie scoop so each cookie ball has the same amount of dough. When you are ready to bake your cookies, keep an eye on them to make sure they don’t overbake. Oven times vary!
Make sure to use a can of pumpkin puree and not a can of pumpkin pie filling. Pumpkin pie filling already has flavor and sweetener added while a can of pumpkin puree is just that, pumpkin.
Try dark chocolate baking chips instead of white chocolate for a delicious twist on these cookies.
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Serves: 36
Source: Betty Crocker
Ingredients:
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
Instructions:
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.
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.
Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Tips:
To help ensure your pumpkin snickerdoodles bake evenly, use a cookie scoop so each cookie ball has the same amount of dough. When you are ready to bake your cookies, keep an eye on them to make sure they don’t overbake. Oven times vary!
Make sure to use a can of pumpkin puree and not a can of pumpkin pie filling. Pumpkin pie filling already has flavor and sweetener added while a can of pumpkin puree is just that, pumpkin.
Try dark chocolate baking chips instead of white chocolate for a delicious twist on these cookies.
_._,_._,_
