Lunch: Pumpkin Snowballs

Pumpkin and refrigerated cookie dough roll together to make cute little cookie balls in this winning recipe from the Bake-Off® Monthly Challenge! From Cathy Wiechert, Bake-Off® Monthly Challenge.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Snowballs

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1 cup ground pecans
3/4 cup all-purpose flour
1/4 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/2 cup plus 1 tablespoon powdered sugar

Instructions

Heat oven to 350 °F. In large bowl, break up cookie dough. Stir or knead in pecans, flour, pumpkin, cinnamon and vanilla until well blended.
Shape dough into 48 (1-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
Bake 10 to 13 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
Roll warm cookies in powdered sugar; cool completely on cooling rack. If desired, roll cookies in powdered sugar again.

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