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5
from 1 vote
Cinnamon Toast Crunch Pumpkin Cookies
Cinnamon Toast Crunch Pumpkin Cookies
made with a cookie mix, canned pumpkin and Cinnamon Toast crunch cereal. Only
5 ingredients
needed to make this delicious
pumpkin cookie recipe
!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course:
Cookies
Cuisine:
American
Keyword:
Cinnamon Toast Crunch Pumpkin Cookies
Servings:
12
cookies
Calories:
187
kcal
Author:
Jessica & Nellie
Ingredients
1
pouch
12.6 ounces Betty Crocker Cinnamon Toast Crunch Cookie Mix
⅓
cup
butter
softened to room temperature
1
egg
⅓
cup
canned pumpkin
½
cup
crushed Cinnamon Toast Crunch Cereal
Instructions
Preheat the oven to 350° F.
Mix cookie mix, egg, butter, and pumpkin in a medium-sized mixing bowl, and mix well until a dough is formed.
Line or spray the baking sheet, and place 1- inch balls of cookie dough evenly on the baking sheet.
Top each cookie with crushed Cinnamon Toast Crunch.
Bake for 10 minutes.
Remove cookies from the oven and let cookies cool completely before removing them from the baking sheet.
Notes
*Note* If you can't find the Cinnamon Toast Crunch Cookie mix, you can swap it out with a Snickerdoodle Cookie Mix instead.
Nutrition
Calories:
187
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
27
mg
|
Sodium:
83
mg
|
Potassium:
35
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
1257
IU
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
0.5
mg