Pillsbury Pumpkin Cookie Recipe

Directions

1. Get ready by lining up parchment paper, a rolling surface, and a knife. Heat your oven to 375°F.
2. Put the chocolate chip dough between two sheets of parchment. Roll it into a long, rounded rectangle that's thick enough to wrap around the pumpkin cookies.
3. Stand the pumpkin sugar cookies upright in a row down the middle of the dough, leaving small gaps. Gently press them in so they sit slightly embedded.
4. Roll the dough into a log shape, making sure the pumpkin cookies are completely covered. Chill in the fridge for about 30 minutes to firm up.
5. Take the log out and slice it into cookies using a sharp knife. The first few slices help you figure out where the pumpkin cookies are placed inside.
6. Arrange the slices on a baking sheet lined with parchment paper, leaving plenty of space between them. Put no more than 6 per pan since they spread.
7. Bake at 375°F for 12 to 14 minutes, rotating the pan halfway, until the edges are lightly golden.
8. Let the cookies cool on the tray for a few minutes, then move them to a wire rack. Once cool, enjoy your creative cookie-inside-a-cookie treat!