My wifey is Peruvian, and one of her favorite dishes is lomo saltado, which is made with beef and onions over French fries but tastes better than it sounds. If you don’t know what to do with all of those giant zucchini and tomatoes you’ve produced, try this vegetarian meal. An added advantage would be chicken eggs that were produced without confinement. The numerous steps in this recipe are totally worthwhile.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 30 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 2 teaspoons pumpkin pie spice
- ¼ cup unsalted butter, melted
- 1 cup pumpkin puree
- ¼ cup all-purpose flour, or more as needed
- 1 cup raisins
- 1 (16 ounce) container cream cheese frosting
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little “tough” after baking but will soften overnight.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 151 mg |
| Sugars | 18 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for a little more pumpkin flavor. I think the raisins overpowered the pumpkin, and I would cut them back if I make again. The consistency is somewhere between a cookie and cake, and they rose very high. When they came out of the oven, I did press down a little on each cookie with the palm of my hand. I didn’t ice the cookies, just dusted them with a bit of powdered sugar. They tasted pretty good, and were very quick and easy to make with minimal cleanup. Thanks for sharing your recipe.