Copycat Pillsbury Pumpkin Slice n’ Bake Cookies
Serves 1
Directions
- 1Form what the creator calls the pumpkin log using chilled pumpkin cookie dough.
- 2Use a 1.5 inch pumpkin cookie cutter to cut small pumpkin cookies that will stick together in a large log.
- 3Use up any scraps of pumpkin cookie dough to ensure all of it is utilized.
- 4Freeze the pumpkin log and roll out the vanilla cookie dough.
- 5To maintain the integrity of the pumpkin, use any overlapping dough to protect the stem of the pumpkin log, forming a large stem.
- 6Wrap the pumpkin cookies in the rolled out vanilla cookie dough.
- 7Roll to ensure the cookie dough touches all crevices of the pumpkin cookies.
- 8Once chilled, slice and bake the cookies.
Ingredients
- flour
- vegan butter
- vanilla
- sea salt
- baking powder
- powdered sugar
Equipment
1.5 inch pumpkin cookie cutter
Tips
- Use Ann Clark and Whole Foods for vegan food coloring combinations.
- Utilize any overlapping dough to protect the stem of the pumpkin log when wrapping with vanilla cookie dough.
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