As much as I love to cook from scratch, sometimes taking the shortcuts are so much better. This is one of my favorite, quick and tasty recipes for fall cookies. They are always a hit with family and friends.
Ingredients
3/4 cup canned pumpkin (not pumpkin pie mix - I like to use organic pumpkin from Whole Foods or Wegmans)
1/4 cup butter, softened (not melted)
1 teaspoon vanilla
1 egg
1 box (19 oz) or bag of Betty Crocker™ chip cookie mix (yes, the pre-made, dry, cookie mix)
1/2 cup raisins, or raisins if desired
1/4 teaspoon ground cinnamon
Powdered sugar, if desired
Steps
- Heat oven to 350°F. Grease cookie sheets with shortening.
- In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.
