With back-to-school in full swing, Haley was looking for a great-tasting and fun on-the-go-treat. Once she combined her love for cozy pumpkin spice with one of Betty’s classic cookie recipes, her Cake Mix Carrot Pumpkin Cookie Sandwiches were born!
What makes Haley’s version uniquely transportable? It’s so simple, it’s genius! Instead of spreading the luscious cream cheese frosting on the tops of the cookies, Haley spreads it on the bottoms, so she can sandwich two together. Her batter also includes an extra dash of pumpkin pie spice to give them that irresistible fall flavor.
Ingredients
- 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
- 3/4 cup canned pumpkin (not pumpkin pie mix)
- 1/4 cup butter or margarine, melted
- 1 egg
- 1 teaspoon pumpkin pie spice
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Make With
Betty Crocker Cake Mix
Instructions
-
Step
1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter, egg and pumpkin pie spice; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets. -
Step
2
Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. -
Step
3
Match cookies in pairs according to size. Frost the bottom of one cookie and top with its matching cookie.
