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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - October 23, 2007

Spicy Pumpkin Cookies

Serves: 30


Download this recipe.

1 package Betty Crocker SuperMoist yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkins (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, if desired
1 cup Betty Crocker Rich & Creamy vanilla ready-to-spread frosting or
1/2 recipe Vanilla Buttercream Frosting (see Fabulous Frosting and Glazes chapter)
Ground cinnamon or nutmeg if desired


1- Heat oven to 375. Lightly grease cookie sheet with shortening. Mix cake mix and pumpkin pie spice in large bowl. Stir in pumpkin and butter until well blended. Stir in raisins.

2- Drop dough by generous tablespoonfuls about 2 inches apart onto cookie sheet.

3- Bake 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. Sprinkle with nutmeg.

Betty's Tip: If pumpkin pie spice isn't handy, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger instead. If you prefer nuts to raisins, substitute 1/2 cup of chopped pecans or walnuts for the raisins.


From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.



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