<p>Using a pumpkin spice pudding mix and pumpkin pie spices, these little cookies make a fun and festive afterschool snack or bedtime treat for your family!</p>
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Ingredients
- 1 1/2 cups Sugar
- 1/2 cups Brown Sugar
- 3/4 cups Butter
- 2/3 cups Milk
- 3 1/3 ounces Pumpkin Spice Pudding Mix, Instant
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- 3 1/2 cups Rolled Oats, Quick Cooking
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 2 cookies
- 248 Calories
- 9g Total Fat
- 5g Sat Fat
- 0g Trans Fat
- 21mg Cholesterol
- 82mg Sodium
- 40g Total Carb
- 2g Fiber
- 27g Total Sugars (Includes 22g Added Sugars)
- 3g Protein
- 12 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a saucepan, combine sugars, butter and milk.
- Bring to a boil. Boil 2 minutes.
- Remove from heat and add in the pudding mix, stirring to combine completely.
- Add in pumpkin pie spice, vanilla and oats.
- Stir to combine and let stand for 5 minutes
- Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a saucepan, combine sugars, butter and milk.
- Bring to a boil. Boil 2 minutes.
- Remove from heat and add in the pudding mix, stirring to combine completely.
- Add in pumpkin pie spice, vanilla and oats.
- Stir to combine and let stand for 5 minutes
- Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.
- When completely cool, transfer to gallon sized freezer bag.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- Allow to come to room temperature and serve.