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Wednesday, September 21, 2016

Peanut Butter Pumpkin Cookies

Peanut Butter Pumpkin Cookies

The trick to these easy treats? Refrigerated cookie dough, colored sugar, and a bit of pretzel.
  • 60 min prep time
  • 60 min total time
  • 5 ingredients
  • 28 servings

1       roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
1       egg yolk
1/2    cup all-purpose flour
1/3    cup orange decorator sugar crystals
14     twisted butter-flavor pretzel sticks, broken in half
  • 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.
  • 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.
  • 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

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