1 package Betty Crocker Super Moist yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not the pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, optional
1 cup Betty Crocker Rich & Creamy vanilla frosting
Ground nutmeg
Ground cinnamon
Heat oven to 375. Lightly grease cookie sheet with non-stick cooking spray. Mix cake mix and pumpkin pie spice in a large bowl. Stir in pumpkin and butter until well blended. Stir in raisins.
Drop dough by generous tablespoonfuls about 2 inches apart onto cookie sheet.
Bake 11 to 12 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove cookies to wire racks. Cool completely, about 30 minutes. Frost and sprinkle with nutmeg and cinnamon.
Yield: 2 1/2 dozen cookies
Recipe from Betty Crocker
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