Pumpkin Spice Cookies

Prep 10 min
Total 1 hr 5 min
Servings 30

Jack-o-lanterns on doorsteps and piles of leaves are sure signs of fall, but the most welcome sign? That would have to be a plate of warm pumpkin spice cookies! Let your family know the season has arrived by baking this pumpkin cookie recipe! It’s a weeknight-easy way to turn out soft and chewy seasonal cookies. A clever shortcut, your box of Betty’s yellow cake mix, cuts prep down to only 10 minutes. And with a tub of Betty Crocker’s™ Rich and Creamy vanilla frosting on hand, these cookies will be ready to eat in just over an hour.

By Betty Crocker Kitchens

Updated March 16, 2020

Make with

Betty Crocker Cake Mix

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 Betty Crocker™ Rich & Creamy vanilla frosting

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.

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.