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 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

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
130
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
1/2g
1/2%
),
Cholesterol
5mg
5%;
Sodium
170mg
170%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
  Sugars
15g
15%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
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.