Categories: Cookies, Dessert, Pumpkin

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
• Vanilla Icing:
• 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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