An easy pumpkin cookie recipe consists of combining canned pumpkin, yellow cake mix, butter and some spices. Drop the cookie dough onto cookie sheets, and bake in a 375 degree oven for 10 to 13 minutes. After the cookies cool, they are frosted with a prepared vanilla icing.
Preheat the oven to 375 degrees Fahrenheit. For dark pans or pans with a nonstick coating, preheat the oven to 350 degrees Fahrenheit. Lightly spray cookie sheets with a cooking spray.
In a medium-sized bowl, combine 1 box of yellow cake mix, 1 cup of canned pumpkin, 2 teaspoons of pumpkin pie spice, and 1/4 cup of butter. Mix well, and add in 1/2 cup of raisins, if desired. Drop the dough by large tablespoons-full onto the cookie sheet, 2 inches apart. Bake for 10 to 13 minutes or until set and golden brown. Remove from the oven, and allow to cool on the cookie sheet for five minutes. Transfer the cookies to a wire rack, and allow them to cool completely.
To create vanilla frosting, combine 3 cups of powdered sugar, 1/3 cup of butter, 1 1/2 teaspoons vanilla and 1 tablespoon of milk. If the frosting is too thick, add in an additional tablespoon of milk. Frost each cookie generously with frosting before serving.
To make pumpkin chocolate chip cookies from FoodNetwork.com, beat 1 cup of butter in a large bowl until smooth. Then, beat in 1 cup of white sugar and 1 cup of light brown sugar. Keep beating until the ingredients are well-blended and fluffy. Beat in 2 large eggs, one at a time. Then, stir in 1 teaspoon of vanilla extract and one 15 ounce can of pumpkin puree. In another large bowl, whisk together 3 cups of flour, 2 teaspoons of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger and 1/4 teaspoon each of nutmeg and cloves.
Slowly beat the flour mixture into the wet batter. Stir in one 12 ounce bag of semi-sweet chocolate chips, if desired. Scoop spoonfuls of dough onto a non-stick or parchment paper-lined baking sheet and place in a 350 F oven for 15 to 20 minutes or until the cookies are browned around the edges. Let the finished cookies sit on the baking sheet for 2 minutes before transferring them to a wire rack to cool. Some reviewers suggest doubling the spices in the recipe to make these cookies more flavorful.