Some days, it’s fun to look into your pantry, pull out ingredients that have been laying around for a while, and create your own recipe by mixing it all together.
I haven’t made sugar cookies in a while, and since pumpkin is in season, I wondered what would happen when I added pumpkin puree to an existing cookie mix.
I was hoping for a more biscuit-like consistency, but these fluffy cookies turned out quite delicious. No added sugar was necessary, since I used a sugar cookie mix, and the pumpkin puree gave the cookies a nice seasonal orange tint.
Total Time: 25 minutes
Yield: 7 cookies
Ingredients
- 1/2 cup sugar cookie mix
- 1 1/2 tablespoon egg beaters or 1 egg
- 2 tablespoon pumpkin puree
- 1 teaspoon unsalted butter
- 1 tablespoon all-purpose flour
Directions
- Preheat oven to 350 F.
- In a medium-sized bowl, stir the cookie mix, butter, egg and pumpkin puree.
- Add all-purpose flour to make the mix less sticky.
- Using a spatula and spoon, put 7 dollops of dough onto a baking sheet.
- Place cookies in oven for 13 minutes.
- The cookies should be fluffy but not too soft in the middle and golden brown on the bottom.
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Nutrition Facts
- One Serving: 16g
- Calories: 41
- Fat: 1g
- Cholesterol: 1mg
- Sodium: 29mg
- Potassium: 16mg
- Carbohydrates: 8g
- Fiber: 0g
- Sugar: 4g
- Protein: 1g
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Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.
