pb pumpkin cookies
These Peanut Butter Pumpkin Cookies from Pillsbury don’t actually have any pumpkin in them, they are just shaped like cute tiny pumpkins. Using pre-made peanut butter cookie dough makes it quick. They offer the suggestion of sprinkling green tinted coconut on a platter and putting the little pumpkins on top. I thought that would be a fun centerpiece for the Thanksgiving table!
Peanut Butter Pumpkin Cookies
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.
Look for decorator sugar crystals in the gourmet section of supermarkets or in cake-decorating supply stores.
Tint flaked coconut by tossing it with a drops of diluted green food color. Sprinkle the green coconut on a platter to represent grass, and arrange the pumpkins on top.