Spicy Pumpkin Cookies With Custard Icing

Photo: Jill

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

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.

Drop dough by generous tablespoonfuls about 2 inches apart on cookie sheet

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)

Make Icing ~ Mix all icing ingredients in bowl, add milk or icing sugar as needed to reach a good consistency.