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Prep 10min
Total1hr5min
Servings30
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Ingredients
1
box Betty Crocker™ Super Moist™ 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 from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
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Steps
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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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.
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Nutrition Facts are not available for this recipe
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