Ingredients:
1 (18 1/4 ounce) boxes spice cake mix
1 (15 ounce) cans solid-pack pumpkin ( the small can)
1 cup chopped walnuts (optional) or 1 cup chopped pecans (optional) or 1/2 cup raisins (optional)
1 cup cream cheese frosting (optional)
Directions:
Preheat oven to 350 F.
Spray cookie sheets lightly with vegetable spray (Pam).
In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
Drop by large rounded spoonfuls onto the cookie sheet; they don’t flatten out much so however you place them on the sheet is pretty much how they’ll look after baking.
Bake for 8 to 15 minutes, depending on the size of your cookies.
Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
Frost, if desired.
How many cookies you get depends on how large you make them of course – just increase your baking time if making larger cookies (it’s truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.
Servings: Serve
Time preparation: 5 min.
Time total: 35 min.