| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 2 | teaspoons pumpkin pie spice |
| 1 | cup canned pumpkin (not pumpkin pie mix) |
| 1/4 | cup butter or margarine, softened |
| 1/2 | cup raisins, if desired |
| 1 | cup Betty Crocker® Rich & Creamy vanilla frosting |
| 1. | Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet. |
| 2. | In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins. |
| 3. | On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart. |
| 4. | Bake 11 to 14 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered. |
| No change. |
|
| If pumpkin pie spice isn't handy, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger instead. |
|
| You can add 1/2 cup chopped pecans or walnuts. |
|
| Sprinkle the tops of the frosted cookies with pumpkin pie spice or ground nutmeg for an extra flavor boost and a special look. |
|
| In place of the butter, you can use 1/4 cup vegetable oil. |
Nutrition Information:
130 ( 45); 5g ( 2g, 1g); 0mg; 140mg; 20g ( 0g, 13g); 0g 25%; 0%; 2%; 2% 1 1/2 ; 0 ; 1 1