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Spicy Pumpkin Cookies Recipe

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.

Prep Time: 10 Mins | Total Time: 24 Mins | Makes: 30

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Ingredients:

1 pkg (510 g) Betty Crocker* SuperMoist Golden Cake Mix
1 cup (250 mL) canned pumpkin puree ( not pie filling)
1/4 cup (50 mL) butter or margarine. softened
2 tsp (10 mL) pumpkin pie spice
1/2 cup (125 mL) raisins, if desired
1 tub (450 g) Betty Crocker* Creamy Deluxe Vanilla Frosting

Method:

Heat oven to 375°F (190°C) for shiny baking sheet or 325°F (160°C) for dark or nonstick baking sheets. Lightly grease or spray baking sheet with non-stick cooking spray.
In large bowl, beat cake mix, pumpkin, butter and pumpkin pie spice with electric mixer on low speed 1 minute. Stir in raisins.
On baking sheet, drop dough by generous tablespoonfuls 2-inches (5 cm) apart.
Bake 11 to 14 minutes or until set and light golden brown around edges.
Cool 1 to 2 minutes; remove from baking sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting.

Tip: If pumpkin pie spice isn't handy, use 1 teaspoon (5 mL) ground cinnamon, 1/2 teaspoon (2 mL) ground nutmeg and 1/2 teaspoon (2 mL) ground ginger instead.

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1 Cookie: Calories 130; ( Calories from Fat 45 ); Total Fat 5g ( Saturated Fat 2g , Trans Fat 1g ); Cholesterol 0mg;Sodium 140mg;Total Carbohydrate 20g ( Dietary Fiber 0g , Sugars 13g ); Protein 0g Percent Daily Value* : Vitamin A 25%; Vitamin C 0%; Calcium 2%; Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

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