1 box 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, if desired
1 cup Betty Crocker® Rich & Creamy vanilla frosting
1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.
2. In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
3. On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
4. Bake 11 to 14 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered