Pumpkin Snickerdoodle Cookies

By á-45241

Ingredients

• 1 pouch (1 lb 1.5 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

Preparation

Step 1

1
Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.

2
In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.

3
Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.