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Spicy Pumpkin Cookies

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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.

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(111 Ratings)

111 Ratings

5 spoons 62%

4 spoons 23%

3 spoons

2 spoons

1 spoons

Member Reviews (36)

7299af24-4b19-4060-abdb-3497a926b739

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PREP TIME
10 Min
TOTAL TIME
1 Hr 5 Min
SERVINGS
30

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

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1 Heat oven to 375°F (350°F for dark or nonstick pans). 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 10 to 13 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.

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Expert Tips

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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 130

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 2g,
Trans Fat 1/2g),

Cholesterol 5mg;
Sodium 170mg;
Total Carbohydrate 24g

(Dietary Fiber 0g,
Sugars 15g),

Protein 0g;

Percent Daily Value*:

Vitamin A 35.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 2.00%;

Exchanges:

0 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 36 Reviews View All

Posted 11/28/2011 10:58:34 AM REPORT ABUSE boandapril said:

Rating:

These cookies were very easy to make but taste very mediocre. I added pecans and and craisins instead of raisins. I guess I don't care for the cakey texture when I'm eating a cookie. I would only make these again if I had pumpkin I needed to use before it went bad.

This reply was: Helpful Inspiring

Posted 12/20/2010 5:09:35 PM REPORT ABUSE chefbeebo said:

Rating:

Absolutely wonderful! The easiest cookies I've ever made. I made them as instructed but substituted pecans for the raisins and added a little brown sugar, about 1/2 a cup. I cooked them for 12 minutes as I prefer them soft and they were excellent. My hungry family ate them all that night! Thanks!

This reply was: Helpful Inspiring

Posted 9/29/2010 12:26:51 PM REPORT ABUSE dlk714 said:

Rating:

Enter your review here...These are the best cookies I think I've ever made! My husband also thinks they are the best and had me make them for all his friends at Christmas.

This reply was: Helpful Inspiring