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Prep Time: 45 Minutes Cook Time: 26 Minutes |
Ready In: 71 Minutes Servings: 6 |
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Ingredients:
1 (18 1/4 ounce) package spice cake mix |
2/3 cup canned pumpkin puree |
1 large egg |
2 tablespoons vegetable oil |
1 teaspoon pumpkin pie spice |
1 cup raisins or 1 cup dried cranberries |
4 cups powdered sugar, sifted |
2 -3 tablespoons whole milk |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°; position oven rack in middle of oven; spray cookie sheets with nonstick cooking spray.
2. In a bowl, place half the cake mix along with pumpkin, egg, oil, and pumpkin pie spice.
3. Blend with electric mixer on medium-high speed 1-2 minutes, until blended and smooth.
4. Stir in remaining cake mix and raisins with a wooden spoon until all dry ingredients are moistened.
5. Drop by teaspoonfuls, 2 inches apart, onto cookie sheets.
6. If desired, may sprinkle tops with chopped nuts; gently press nuts into dough.
7. Bake 10-13 minutes or until edges are set and centers are just barely set when lightly touched (do not overbake).
8. Cool 1 minute on sheets; transfer to wire racks with metal spatula; cool completely.
9. Vanilla Icing: In a bowl, combine the powdered sugar, 2 tablespoons milk, and vanilla; stir until icing is well blended, smooth, and spreadable; add more milk by teaspoonfuls if consistency is too thick.
10. Drizzle cooled cookies with Vanilla Icing.
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