Ingredients

The following ingredients have 4 Servings
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 1 egg
  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1 tablespoon pumpkin pie spice
  • 6 oz (from 8-oz package) cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 1/4 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice

Instruction

  • Heat oven to 350°F.
  • In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.