1 (18 oz.) pkg. Pillsbury Refrigerated Sugar Cookies
3/4 cup flour
2 tsp. pumpkin pie spice
6 butterscotch hard disk candies, crushed
6 cinnamon hard disk candies, crushed
How to Prepare:
Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.)
Break up cookie dough into large bowl. Add flour and pumpkin pie spice; mix well.
On lightly floured surface, roll out half of dough at a time to 1/8 in. thickness. Refrigerate remaining half of dough.
With small sharp knife or cookie cutter, cut out 4 in. pumpkin shapes; place 2 in. apart on 1 paper-lined cookie sheet. Cut out facial features from pumpkins. Continue with remaining dough.
Meanwhile, combine crushed candies. Place 1/4 - 1/2 tsp. crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.)
Bake at 350 degrees for 12 - 18 min. or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 - 5 min. on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets; place on wire racks. Cool 15 min. or until completely cooled. Repeat with remaining half of dough and candy.