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