Spicy Pumpkin Cookies with Custard Icing

From Betty Crocker - April 2002 - Cake Mix Recipes

 1 Package Betty Crocker Supermoist Yellow Cake Mix

2 tsp 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)

Adapted from Company's Coming 150 Delicious Squares

Icing:

2 Tbsp Butter or Margarine, softened

1 Cup Icing Sugar

1 Tbsp Custard Powder

1/2 tsp Vanilla

4 tsp Milk

~ 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.