Frosted Pumpkin Puffs

The traditional recipe:

• 1 package SuperMoist yellow cake mix
• 2 teaspoons pumpkin pie spice
• 1 can (16 ounces) pumpkin
• 2 eggs
• 1/2 cup raisins or chopped nut, if desired
• 1 tub of Rich & Creamy vanilla (or cream cheese) ready to spread frosting
• Pumpkin pie spice or ground nutmeg, if desired

Directions:

1. Heat oven to 375. Spray cookie sheet with cooking spray.

2. Mix cake mix (dry) with 2 teaspoons of pumpkin pie spice in a large bowl. Stir in pumpkin and eggs with spoon until well blended (about 50 strokes). Stir in raisins. Drop dough by heaping tablespoonfuls about 2 inches apart onto cooking sheet.

3. Bake 12-15 minutes or until set and very light brown. Immediately remove from cookie sheet; cook puffs completely. Frost with frosting; sprinkle with pumpkin pie spice.

My Vegan Version

• 1 package SuperMoist yellow cake mix (I used an organic brand from Whole Foods)
• 2 teaspoons pumpkin pie spice
• 1 can (16 ounces) pumpkin
• 3 tablespoons of ground flax mixed with 6 tablespoons of water (whip and then let sit for 10-15 minutes to get gelatinous)
• 1/2 cup raisins or chopped nut, if desired
• Homemade vegan vanilla cream cheese icing
• Pumpkin pie spice or ground nutmeg, if desired

Directions:

1. Heat oven to 375. Spray cookie sheet with cooking spray.

2. Mix cake mix (dry) with 2 teaspoons of pumpkin pie spice in a large bowl. Stir in pumpkin and flax and water combination with spoon until well blended (about 50 strokes). Stir in raisins and/or nuts. Drop dough by heaping tablespoonfuls about 2 inches apart onto cooking sheet.

3. Bake 12-15 minutes or until set and very light brown. Immediately remove from cookie sheet; cool puffs completely. Frost with icing and sprinkle with pumpkin pie spice.