These savory, lightly spiced cookies made with Betty Crocker™ cornbread & muffin mix, add a touch of elegance to your appetizer spread.
Pumpkin Seed Cheddar Cookies
- Prep Time 40 min
- Total 40 min
- Servings 32
- Ingredients 7
Ingredients
- 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper (cayenne)
- 1/2 cup butter or margarine, softened
- 1 egg
- 3/4 cup shredded sharp Cheddar cheese (3 oz)
- 1/3 cup roasted salted hulled pumpkin seeds (pepitas)
Instructions
-
Step1Heat oven to 350°F. Spray cookie sheet with cooking spray.
-
Step2In large bowl, stir together cornbread mix, cumin and red pepper. Add butter and egg; stir until soft dough forms. Stir in cheese and pumpkin seeds. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
-
Step3Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.
Nutrition
60
Calories
4g
Total Fat
1g
Protein
5g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Total Fat
- 4g
- 0%
- Saturated Fat
- 2 1/2g
- 0%
- Sodium
- 85mg
- 0%
- Total Carbohydrate
- 5g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1 Fat;Carbohydrate Choice
1/2
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