Spicy Pumpkin Cookies

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. ...MORE + LESS -

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

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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: 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.