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sunny58
Posted September 10, 2005 10:48 AM
These are really good. I make them without the raisins.
Spicy Pumpkin Cookies
from Betty Crocker
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 375ºF. Lightly grease cookie sheet with shortening.
2. In large bowl, mix cake mix (dry) and pumpkin pie spice. Stir in pumpkin and butter until well blended. Stir in raisins.
3. Drop dough by generous tablespoonfuls about 2 inches apart onto cookie sheet.
4. Bake cookies 11 to 12 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting.
Note: If pumpkin pie spice isn't handy, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger instead.
Posted September 10, 2005 10:48 AM
These are really good. I make them without the raisins.
Spicy Pumpkin Cookies
from Betty Crocker
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 375ºF. Lightly grease cookie sheet with shortening.
2. In large bowl, mix cake mix (dry) and pumpkin pie spice. Stir in pumpkin and butter until well blended. Stir in raisins.
3. Drop dough by generous tablespoonfuls about 2 inches apart onto cookie sheet.
4. Bake cookies 11 to 12 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting.
Note: If pumpkin pie spice isn't handy, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger instead.