Pumpkin Spice Cookies

Prep 10 min
Total 1 hr 5 min
Servings 30

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 19, 2019

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Super Moist™ yellow cake mix

teaspoons pumpkin pie spice

cup canned pumpkin (not pumpkin pie mix)

1/4

cup butter or margarine, softened

1/2

cup raisins, if desired

cup Betty Crocker™ Rich & Creamy vanilla frosting

Steps

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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.

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.