Pillsbury Pumpkin Cookies Ingredients

Pillsbury Pumpkin Cookies Ingredients

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Pillsbury's Pumpkin Cookie Dough Can Be Eaten Raw, So We Won't Be
Pillsbury's Pumpkin Cookie Dough Can Be Eaten Raw, So We Won't Be from crafty.diply.com

As the leaves start to change color and the air turns crisp, it’s the perfect time to start baking some delicious pumpkin treats. If you’re looking for a quick and easy recipe that will satisfy your sweet tooth, look no further than Pillsbury pumpkin cookies. These cookies are soft, chewy, and bursting with pumpkin flavor. Plus, they’re so simple to make that even a beginner baker can whip them up in no time.

Ingredients:

  • 1 package Pillsbury pumpkin cookie mix
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg

Instructions:

  1. Preheat your oven to 375°F.
  2. Combine the cookie mix, softened butter, and egg in a large bowl.
  3. Stir until a soft dough forms.
  4. Drop rounded spoonfuls of dough onto an ungreased cookie sheet.
  5. Bake for 10-12 minutes or until the edges are golden brown.
  6. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

Nutritional Information:

Each cookie contains approximately:

  • 120 calories
  • 6g fat
  • 2.5g saturated fat
  • 15mg cholesterol
  • 90mg sodium
  • 16g carbohydrates
  • 0g fiber
  • 10g sugar
  • 1g protein
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Cooking Time:

Preparation time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-22 minutes

Equipment:

  • Mixing bowl
  • Spoon or electric mixer
  • Cookie sheet
  • Wire rack

Serving Suggestions:

These cookies are delicious on their own, but you can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream. They’re perfect for a Halloween or Thanksgiving dessert, or as a sweet treat to enjoy with a cup of coffee or tea.

Variations:

If you want to mix things up, try adding some chopped nuts or chocolate chips to the cookie dough before baking. You could also sprinkle some cinnamon sugar on top of the cookies before baking for an extra burst of flavor.

Substitutions:

If you don’t have unsalted butter on hand, you can use salted butter instead. Just be sure to reduce the amount of salt in the recipe accordingly. If you don’t have a cookie sheet, you can use a baking dish or muffin tin instead.

Storage:

These cookies will keep for up to 5 days in an airtight container at room temperature. You can also freeze them for up to 3 months.

Tips:

  • Be sure to use softened butter for easy mixing.
  • Don’t overmix the dough, as this can make the cookies tough.
  • For a more pumpkin-y flavor, try adding some pumpkin pie spice to the dough.

Notes:

If you’re looking for a gluten-free option, Pillsbury also offers a gluten-free pumpkin cookie mix.

Frequently Asked Questions:

Can I use margarine instead of butter?

Yes, you can use margarine instead of butter. Just be sure to choose a margarine that is labeled as a baking spread, as some margarines are not suitable for baking.

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Can I use an egg substitute?

Yes, you can use an egg substitute such as applesauce or flax eggs. Just be aware that this may affect the texture of the cookies.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for up to 3 months. Just be sure to wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer.

Final Thoughts:

Pillsbury pumpkin cookies are a delicious and easy fall treat that are sure to please. With only three ingredients and a short baking time, they’re the perfect choice for busy bakers who want to enjoy a taste of the season. So why not give them a try? Your taste buds will thank you!

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