Celebrate autumn's arrival with deliciously festive Snickerdoodle-Topped Pumpkin Dessert! This delicious Snickerdoodle-Topped Pumpkin Dessert combines all your favorite seasonal ingredients, including cinnamon sugar, canned pumpkin, pumpkin pie spice and JELL-O Vanilla Flavor Instant Pudding.
8.25 oz. (1/2 of 16.5-oz. pkg.) refrigerated sugar cookie dough
2 Tbsp. cinnamon sugar
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Let's Make It
Heat oven to 350°F.
Beat all ingredients except cookie dough and cinnamon sugar in large bowl with mixer until blended.
Spoon into 8 (6-oz.) ramekins sprayed with cooking spray; place on rimmed baking sheet.
Cut cookie dough into 8 slices; dip both sides of each slice in cinnamon sugar. Place over batter in ramekins.
Bake 30 to 35 min. or until knife inserted in centers comes out clean. Cool slightly.
Instead of baking this fun fall dessert in ramekins, pour all the batter into an 8-inch square baking dish sprayed with cooking spray. Top evenly with cinnamon-sugar coated cookie slices. Bake 55 min. to 1 hour or until knife inserted in center comes out clean.
How to Use the Remaining Cookie Dough
Wrap the remaining package of cookie dough tightly with plastic wrap. Refrigerate up to 24 hours. Then, use to bake cookies as directed on package.
Enjoy a treat occasionally and give yourself permission to enjoy it in moderation. Healthy eating is about making good choices the majority of the time.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.