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Pumpkin Drop Cookies
These soft pumpkin drop cookies come together quickly using a clever shortcut of boxed yellow cake mix. The dough is heavily spiced with pumpkin pie spice and enriched with real canned pumpkin and softened butter. Plump raisins add a chewy texture to every bite. Once baked to a light golden brown, the cooled cookies get a generous layer of creamy vanilla frosting and a final dusting of nutmeg. They are perfect for a cozy autumn afternoon or a simple weeknight dessert.
Ingredients
- 1 box yellow cake mix with pudding in the mix
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 ⁄ 4 cup butter or margarine, softened
- 1 ⁄ 2 cup raisins, if desired
- 1 cup vanilla creamy ready-to-spread frosting (from 1-lb container)
Instructions
- 1Preheat the oven to 375°F and lightly coat a baking sheet with shortening. In a large mixing bowl, combine the yellow cake mix and pumpkin pie spice. Add the canned pumpkin and softened butter, stirring until a smooth dough forms. Fold in the raisins.
- 2Scoop generous tablespoonfuls of the cookie dough and arrange them on the prepared baking sheet, leaving about two inches of space between each cookie.
- 3Bake for 11 to 12 minutes until the cookies are set and the edges turn a light golden brown. Let them rest on the baking sheet for two minutes before transferring to a wire rack. Allow the cookies to cool completely for about 30 minutes. Once cooled, spread the vanilla frosting evenly over the tops and finish with a light sprinkle of nutmeg.