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Pumpkin Snickerdoodle Cookies
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Delicious pumpkin snickerdoodle cookies made by enhancing a snickerdoodle mix with pumpkin puree, spices, and white vanilla chips. Perfect for fall or anytime you crave a cozy pumpkin-cinnamon treat.
Ingredients:
  • 1 pouch (17.9 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:
  • Preheat oven to 375°F. Open cookie mix and set aside cinnamon-sugar packet. In a large bowl, combine cookie mix with remaining ingredients until a soft dough forms. Chill dough in the refrigerator for 15 minutes.
  • Pour the cinnamon-sugar packet into a small bowl. Roll rounded teaspoonfuls of dough in the mixture until coated, then place 2 inches apart on ungreased cookie sheets.
  • Bake for 7 to 9 minutes until edges are just set. Let cool for 1 minute before transferring to a cooling rack. Store tightly covered.

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