Anyone have the great pumpkin cookie recipe made with a spice cake?

Answer 1

Iced Pumpkin Cookies

"Wonderful spicy iced pumpkin cookies that both kids and adults love!"
Original recipe yield: 3 dozen

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 1 Hr 20 Min

INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Answer 2

I got this recipe on-line a while ago and do not recall where I found it. While it is a spice cake cookie recipe, you can actually substitute 1/3 cup molasses for 1/2 cup prepared pumpkin pie filling and cut down on the water to 1/8 cup. I have only tried it with the canned pumpkin pie filling, not fresh, so I would assume if you are making the pumpkin filling from scratch, you would have to add the necessary pie spices to it first. These cookies do have a nice consistancy. And they are pretty easy to make. Good luck!!

1 (18.25 ounce) package spice cake mix
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 cup water
1/3 cup molasses
2 tablespoons vanilla extract
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, stir together the cake mix, baking soda and ginger. Make a well in the center and pour in the water, molasses and vanilla. Mix until thoroughly blended. Roll into 10 balls and place them 3 inches apart onto the prepared cookie sheets. Flatten slightly.

Bake for 13 to 15 minutes in the preheated oven, or until the tops are cracked and cookies are firm. Remove from cookie sheets to cool on wire racks.

Answer 3

Pumpkin Spice Cookies

1 box spice cake mix
1 (15ounce) can solid-pack pumpkin (the small can)
1 cup chopped walnuts (optional) or pecans (optional) or 1/2 cup raisins (optional)
1 cup cream cheese frosting (optional)

1. Preheat oven to 350°F.
2. Spray cookie sheets lightly with vergetable spray (Pam).
3. 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. 4. Drop by large rounded spoonfuls onto the cookie sheet.
5. Bake for 8 to 15 minutes, depending on the size of your cookies.
6. Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely, they don't flatten out much so however you place them on the sheet is pretty much how they'll look.
7. Frost, if desired.
8. 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.

Answer 4

No but I have a great recipe for spice pumpkin muffin's
1box of Betty Crocker Spice Cake Mix
1can of pumpkin ( not pie mix )
1/2 cup of water
Mix all together, fill muffin tins about 3/4 full & bake for 35 minutes or until a tooth pick comes out clean, need to keep in fridge or they freeze well.Hope you try this they are really good. Have a great day.

Answer 5

This pumpkin cookie recipe includes directions for making your own pumpkin purée.
INGREDIENTS:
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup molasses
1 egg
1 cup pumpkin purée, canned or homemade*
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
sifted confectioners' sugar, for dusting
PREPARATION:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin purée. In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg.
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Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat.

Drop cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for about 12 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners' sugar.


To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.
Makes about 3 dozen pumpkin cookies.