Rural Housewife
  • HOME
    • My Story
    • Contact Me
  • BLOG
  • PROJECTS
    • Crafts & Gifts
    • Dehydrating
    • Holidays >
      • Christmas
      • Halloween
      • Mother's Day
      • Valentine's Day
    • Photography
    • White Crosses
  • RECIPES
    • Baked Goods
    • Breakfast
    • Chocolate Monday's
    • Dinner
    • Gluten Free
    • Granola
    • Make Ahead Meals
    • Mexican Favorites
    • Slow Cooker Friday's
    • Sugar Free
  • RESOURCES
    • Canning
    • Dehydrating
    • Gardening
    • Meal Planning
    • Winter Gardening
  • HOME
    • My Story
    • Contact Me
  • BLOG
  • PROJECTS
    • Crafts & Gifts
    • Dehydrating
    • Holidays >
      • Christmas
      • Halloween
      • Mother's Day
      • Valentine's Day
    • Photography
    • White Crosses
  • RECIPES
    • Baked Goods
    • Breakfast
    • Chocolate Monday's
    • Dinner
    • Gluten Free
    • Granola
    • Make Ahead Meals
    • Mexican Favorites
    • Slow Cooker Friday's
    • Sugar Free
  • RESOURCES
    • Canning
    • Dehydrating
    • Gardening
    • Meal Planning
    • Winter Gardening

Blog

Pumpkin Spice Pudding Sprinkle Cookies

8/25/2014

0 Comments

 
Picture
INGREDIENTS
2 1/4 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup diced pumpkin spice kisses (optional)
3/4 cup plus 2 Tbsp unsalted butter, softened (or Crisco)
1 1/4 cups granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 (3.5 oz) pkg instant pumpkin spice pudding mix
2/3 cup rainbow sprinkles, plus more for topping

DIRECTIONS
  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, and salt. If you are adding the kisses, add them to the flour mixture, combine and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar. Mix in egg, egg yolk, and vanilla extract. Stir in pumpkin spice pudding mix.
  3. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in 2/3 cup sprinkles.
  4. Scoop dough out 2 Tbsp of cookie dough and shape into balls. Drop onto parchment paper lined baking sheets, spacing cookies 2-inches apart. Gently press a few more sprinkles into tops. Bake in preheated oven 9 - 10 minutes.
  5. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.
0 Comments



Leave a Reply.

    Picture

    Categories

    All
    365 Days Of Thanks
    Adventures
    Appetizers / Side Dishes
    Baked Goods
    Being A Wife
    Bread
    Breakfast
    Budget Fun
    Canning
    Chocolate
    Chocolate Mondays
    Christmas
    Cookies
    Craft Nights
    Crafts
    Dairy Free
    Dehydrator
    Dinner
    D I Y
    E-BOOKS
    Experiments
    Farm Girl
    Furniture
    Gluten Free
    Green Tomatoes
    Halloween
    Handmade
    Homemade
    Ice Cream
    Leather
    Make Ahead Meals
    Mexican Favorites
    Mothers Day
    Mug Recipes
    My Attempt At Gardening
    My Attempt At Sewing
    My Faith
    My Life
    Natural Beauty
    Our Town
    Painting
    Photography
    PRINTABLES
    Pumpkin
    Quick Fixin's
    Recipe
    Recycle
    Rice Cooker Recipes
    Slow Cooker Fridays
    Snacks
    Soup
    Sugar Free
    Thanksgiving
    Tutorials
    Valentines
    Videos
    Wood Projects

Quick Links

Picture
This is a great resource page for gardeners that are just beginning and those that have been doing it a long time.
Picture
On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
Picture
How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
Copyright 2009 - 2019 Rural Housewife™ | Powered by The New KJV