SNICKERDOODLE DIP RECIPE RECIPES

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• Open cookie mix; remove cinnamon-sugar packet, and reserve 2 teaspoons for topping.
• In large bowl, beat cookie mix, cake mix, melted butter, eggs and remaining cinnamon-sugar mixture with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 1/4 cup of the toffee bits. Spread evenly in pan.
• Bake 32 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• Spread frosting on top of bar. Sprinkle reserved 2 teaspoons cinnamon-sugar mixture and remaining toffee bits over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.

Steps:

• For the cookie dough: In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined.  In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder.  Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed. Cover the bowl and refrigerate until the dough is firm, at least 4 hours or overnight.  Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. For the spiced sugar: Stir together the granulated sugar and pumpkin pie spice in a small bowl.  Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets.  Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.