Wednesday, December 23, 2009

Maple Frosted Spiced Pumpkin Cookies

1 box spice cake mix or 1 box yellow cake mix with 2 tsp. pumpkie pie spice
1 tsp. extract, vanilla or rum
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, chopped
1/4 C. walnuts, chopped
1 cup Betty Crocker® Rich & Creamy vanilla frosting
1/2 tsp. maple extract


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, extract, 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.

Mix maple extract with frosting in a small bowl.

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. Store loosely covered.

Yields = 30-36 cookies

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