Betty Crocker

Spicy Pumpkin Cookies

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.
Prep Time: 10 min
Total Time: 1 hour 5 min
Makes: 2 1/2 dozen cookies
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1box Betty Crocker® SuperMoist® yellow cake mix
2teaspoons pumpkin pie spice
1cup canned pumpkin (not pumpkin pie mix)
1/4cup butter or margarine, softened
1/2cup raisins, if desired
1cup 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.
High Altitude (3500-6500 ft)  No change.
Make the Most of This Recipe
Substitution
If pumpkin pie spice isn't handy, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger instead.
Variation
You can add 1/2 cup chopped pecans or walnuts.
Special Touch
Sprinkle the tops of the frosted cookies with pumpkin pie spice or ground nutmeg for an extra flavor boost and a special look.
Substitution
In place of the butter, you can use 1/4 cup vegetable oil.

Nutrition Information:

1 Cookie: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 13g); Protein 0Percent Daily Value*: Vitamin A 25%; Vitamin C 0%; Calcium 2%; Iron 2Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
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