Spicy Pumpkin Cookies With Custard Icing
By: Jill
Published: Friday, October 29, 2010 - 1:53pm

Ingredients




1 package Betty Crocker Supermoist Yellow Cake 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 (or Chopped Pecans or Walnuts)
Icing:
2 tablespoons Butter or Margarine, softened
1 cup Icing Sugar
1 tablespoon Custard Powder
1/2 teaspoon Vanilla
4 teaspoons Milk

Preparation

1 Heat Oven to 375* F. Lightly grease cookie sheets with shortening. Mix Cake mix and pumpkin pie spice in large bowl. Stir in pumpkin and butter until well blended. Stir in raisins. 2 Drop dough by generous tablespoonfuls about 2 inches apart on cookie sheet 3 Bake 11-12 minutes or until set and light golden brown around the edges. Cool 1-2 minutes on cookie sheet then remove to wire rack to cool completely (about 30 minutes) 4 Make Icing ~ Mix all icing ingredients in bowl, add milk or icing sugar as needed to reach a good consistency.