“Posted by request”
1hr 11mins
4 dozen

Ingredients Nutrition


  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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