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Spicy Pumpkin Cookies

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  • Prep 10 min
  • Total 24 min
  • Servings 30
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The spicy aroma of home-baked cookies makes it almost impossible to not eat them warm from the oven. So, if you end up with extra frosting you'll know why.
Created Mar 5, 2015
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Ingredients

  • 1 pkg (510 g) Betty Crocker* SuperMoist Golden Cake Mix
  • 1 cup (250 mL) canned pumpkin puree ( not pie filling)
  • 1/4 cup (50 mL) butter or margarine. softened
  • 2 tsp (10 mL) pumpkin pie spice
  • 1/2 cup (125 mL) raisins, if desired
  • 1 tub (450 g) Betty Crocker* Creamy Deluxe Vanilla Frosting

Steps

  • 1
    Heat oven to 375°F (190°C) for shiny baking sheet or 325°F (160°C) for dark or nonstick baking sheets. Lightly grease or spray baking sheet with non-stick cooking spray.
  • 2
    In large bowl, beat cake mix, pumpkin, butter and pumpkin pie spice with electric mixer on low speed 1 minute. Stir in raisins.
  • 3
    On baking sheet, drop dough by generous tablespoonfuls 2-inches (5 cm) apart.
  • 4
    Bake 11 to 14 minutes or until set and light golden brown around edges.
  • 5
    Cool 1 to 2 minutes; remove from baking sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting.

Expert Tips

  • Tip 1
    Tip: If pumpkin pie spice isn't handy, use 1 teaspoon (5 mL) ground cinnamon, 1/2 teaspoon (2 mL) ground nutmeg and 1/2 teaspoon (2 mL) ground ginger instead.

Nutrition Information

130 Calories, 5g Total Fat, 0g Protein, 20g Total Carbs, 13g Sugars

Nutrition Facts

Serving Size: 30
Calories
130
Total Fat
5g
Saturated Fat
2g
Trans Fat
1g
Cholesterol
0mg
Sodium
140mg
6%
Total Carbs
20g
Dietary Fiber
0g
Sugars
13g
Protein
0g
% Daily Value*:
Vitamin A
25
25%
Calcium
2
2%
Iron
2
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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