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Peanut Butter Pumpkin Cookies

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By Pillsbury Kitchens
Updated Sep 17, 2020
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The trick to these easy treats? Refrigerated cookie dough, colored sugar, and a bit of pretzel.

Peanut Butter Pumpkin Cookies

  • Prep Time 60 min
  • Total 60 min
  • Ingredients 5
  • Servings 28
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG YOLK AND FLOUR.)
  • Step 
    2
    Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
  • Step 
    3
    Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

Nutrition

90 Calories
3 1/2g Total Fat
1g Protein
13g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
Calories from Fat
30
Total Fat
3 1/2g
6%
Saturated Fat
1g
5%
Trans Fat
1/2g
Cholesterol
10mg
3%
Sodium
80mg
3%
Potassium
0mg
0%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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