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1/2
cup butter (no substitutes), softened
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1
cup packed brown sugar
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1
teaspoon pumpkin pie spice
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1/2
teaspoon baking soda
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1/4
teaspoon salt
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1/2
cup dairy sour cream
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1
egg
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1/2
teaspoon vanilla
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1
cup all-purpose flour
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1 3/4
cups whole wheat flour
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3
ounces yellow or red clear hard candy, finely crushed
1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, pumpkin pie spice, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in all-purpose flour and as much of the whole wheat flour as you can with the mixer. Stir in remaining whole wheat flour with a wooden spoon. Divide dough in half. Cover and chill about 3 hours or until easy to handle.
2. Roll each half of the dough on a lightly floured surface until 1/8 inch thick. Cut into 6-inch pumpkin shapes with a floured cookie cutter or a knife. Place cutouts on a foil-lined cookie sheet. Cut out eyes, mouths, or noses with hors doeuvre cutters or a sharp knife. Use dough scraps to make noses or eyebrows to attach. Score stem and vein marks with a knife. Fill each hole with crushed candy.
3. Bake in a 350 degree F oven for 6 to 8 minutes or until edges are very lightly browned. Cool on cookie sheet for 10 minutes. Peel off foil. Transfer to wire racks and cool. Makes about 10 cookies.
- Servings Per Recipe 10,
- Calories 326,
- Protein (gm) 5,
- Carbohydrate (gm) 50,
- Fat, total (gm) 13,
- Cholesterol (mg) 51,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 231,
- Percent Daily Values are based on a 2,000 calorie diet
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