Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
tablespoons pumpkin pie spice
1/2
cup canned pumpkin (not pumpkin pie mix)
12
oz white candy melts or coating wafers
Preparation
Heat oven to 350°F. Lightly spray cookie sheet with cooking spray, or line with cooking parchment paper.
Break up 1 roll (16.5 oz) Pillsbury™ sugar cookie dough into large bowl; add 2 tablespoons pumpkin pie spice and 1/2 cup canned pumpkin (not pumpkin pie mix). Beat with electric mixer on medium speed until blended.
Scoop cookie dough into large tablespoonfuls 2 inches apart on cookie sheet. Bake 8 minutes.
Cool only 5 minutes before using clean hands to roll into balls. Refrigerate 15 minutes.
Melt 12 oz white candy melts or coating wafers as directed on package; use fork to dip balls into coating, tapping any excess off. Place on parchment-lined cookie sheet to harden.
