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Cookies & Bars

Pumpkin-Spice Cookies

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these are moist and yummy. they are great if you have someone w/ diet restrictions like nuts...

  • Hands-On Time:
  • Total Time:
  • Servings: 30 or so
  • Rating:

Ingredients

  • 1 box spice cake mix
  • 1 (15 ounce) can solid-pack pumpkin
  • 1 cup raisins (optional)
  • Optional Glaze:
  • 2 c. powdered sugar
  • 3 Tbs. Milk( add more or less depending on how thick you like your glaze)
  • Mix and drizzle on cookies

Baking Instructions

  1. Preheat 350°F.
  2. In a large bowl, mix cake mix & pumpkin until well blended
  3. Stir in raisins.
  4. Drop large rounded spoonfuls onto cookie sheet. I use a med. cookie scoop
  5. They will stay little rounded hills. :-)
  6. Bake for 8 to 15 minutes, depending on the size of your cookies.
  7. cool on baking sheet for up to 5' before moving to a wire rack to cool completely.
  8. glaze if desired.

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Tips

cutting tools

cutting tools

Sometimes when I make a large batch of brownies, I line the pan with either parchment paper or foil. After they have cooled, I lift them out of the pan and cut them with a pizza cutter. You can pre=cut them on the edges and roll right thru. Otherwise, if leaving in the pan, use a plastic knife. They seem to glide right thru also..just don't cut while everything is still hot--melted plastic never smells good!


Butter or margarine

Butter or margarine

When a recipe calls for butter...ALWAYS ALWAYS use butter. When it calls for butter OR margarine, then use either. Here's the biggest reason. It is the difference between a cookie that has a cakey kind of texture and one called a shortbread that MELTS in your mouth and is crumbly. The reason is margarine has water in it. You could use shortning in place of butter with maybe butter flavoring





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