Easy Pumpkin Spice Cookies

Looking for a delicious dessert using Betty Crocker® SuperMoist® carrot cake mix? Then try these easy pumpkin cookies topped with Betty Crocker® frosting. From eatbetteramerica.

false

(4 Ratings)

4 Ratings

5 Stars

4 Stars 50%

3 Stars

2 Stars 50%

1 Stars

Member Reviews (1)

a90de39f-0cd9-4989-ab92-a8db5fee703a

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

PREP TIME
10 Min
TOTAL TIME
1 Hr 20 Min
SERVINGS
32

1: box Betty Crocker® SuperMoist® carrot cake mix

3/4: cup canned pumpkin (not pumpkin pie mix)

1/4: cup margarine or butter, melted

1: egg

1: container Betty Crocker® Rich & Creamy cream cheese frosting

36: candy pumpkins

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
2 Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
3 Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 150

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 2g,
Trans Fat 1g),

Cholesterol 10mg;
Sodium 150mg;
Total Carbohydrate 27g

(Dietary Fiber 0g,
Sugars 19g),

Protein 1g;

Percent Daily Value*:

Vitamin A 20 %;
Vitamin C 0 %;
Calcium 2 %;
Iron 0 %;

Exchanges:

0 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 1 of 1 Reviews View All

Posted 8/30/2010 9:18:05 AM REPORT ABUSE Kelleysx4 said:

Rating:

These were simple & easy. They are a cake cookie so don't expect them to snap in half like a normal cookie would. The recipe called for carrot cake mix 'with pudding'. I couldn't find an instant mix 'with pudding' so I used regular carrot cake mix. I baked them for 15 minutes but next time I may cook them a little longer. They don't grow much when cooked so you can place them close together on the pan. Just keep in mind- however the 'blob' looks when you put it on the pan is exactly how it will bake. Also the recipe calls for 1 cup of pumpkin. Don't waste your time measuring it if your using pumpkin in a can- one cup is one can of pumpkin. As far as taste- the pumpkin is very subtle. If you don't enjoy carrot cake then these aren't for you. I love carrot cake & pumpkin- so the combination made for a great pair. Very yummy & perfect for a work treat or school snack! They don't take much time & look very festive!