There is a big problem with these cookies. They sometimes vanish before you can even ice them. On the plus side — They are super easy to make, make your kitchen smell wonderful, put smiles on your family’s faces and you probably have everything you need in the cupboard.
We have some guests sitting by the fireplace right now hot cider in one hand and cookie in the other. – perfect November day treat.
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
¼ cup butter ,softened
½ cup raisins, if desired. We really like them with raisins
1 cup butter cream vanilla frosting (store bought t is OK)
- Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
- In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
- On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
- 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. Sprinkle with the tiniest bit of pumpkin pie spice. Store loosely covered.