PUMPKIN SPICE COOKIES PILLSBURY RECIPES

Steps:

• Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
• Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
• Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
• Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
• To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
• In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
• Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
• Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.

Steps:

• Preheat fryer to 350°F. Thoroughly mix together all spices.
• Combine spices with flour, brown sugar and salt.
• Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
• Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
• Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
• Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.