Pumpkin Snickerdoodle Cookies
Nicole Nared-Washington
Updated Apr 22, 2021
Pumpkin spice season has arrived, and this easy twist on an everyday favorite will be your new favorite way to celebrate.
Pumpkin Snickerdoodle Cookies
- Prep Time 60 min
- Total 60 min
- Ingredients 5
- Servings 24
Ingredients
- 2 rolls (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons ground cinnamon
- 2 tablespoons sugar
Instructions
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Step1Heat oven to 350°F. Spray cookie sheets with cooking spray or line with cooking parchment paper.
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Step2Into 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.
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Step3Meanwhile, in small ramekin or bowl, stir together 2 tablespoons ground cinnamon and 2 tablespoons sugar.
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Step4Using cookie scoop, scoop out dough onto cookie sheets. Sprinkle each with cinnamon-sugar mixture.
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Step5Bake 8 to 10 minutes or until lightly browned.
Nutrition
170
Calories
7g
Total Fat
1g
Protein
26g
Total Carbohydrate
16g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 170
- Calories from Fat
- 60
- 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;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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