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.
High Altitude (3500 to 6500 feet): Bake 12 to 13 minutes.
1 Cookie: Calories 85 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 5mg Sodium 120mg Carbohydrate 22g (Dietary Fiber 0g) Protein 0g. % Daily Value: Vitamin A 26% Vitamin C 0% Calcium 2% Iron 2%.
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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