Butterscotch-Pumpkin Spice Cookies with Cream Cheese Drizzle

I was introduced to the original version of these couldn't-be-easier cake-like cookies by my younger sister, who has been making them for several years. Such a simple recipe - cake mix, pumpkin, and chocolate chips - is not only practically fool-proof, but also lots of fun to change up and make your own. My sister has used different types of chips, for example, and enjoys making them using gluten-free cake mix; she just uses her own added spices in place of the spice cake mix.

I enjoyed the version with cinnamon chips so much, but butterscotch chips meld so beautifully with the pumpkin, too... what to do? So I thought - why not use both?? Add a bit of flavoring, a hint more cinnamon, and a homemade cream cheese drizzle (which adds a lot of depth to the flavor and texture), and you've got yourself a cute, scrumptious cookie that you can whip up in a jiffy - and watch disappear almost as quickly. ;)

Butterscotch-Pumpkin Spice Cookies

1 box spice cake mix
1 can (15 ounces) pumpkin puree
1 cup butterscotch chips
1 cup cinnamon chips
1/2 tsp rum extract
1/2 tsp vanilla and/or almond extract
1/2 tsp cinnamon

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Place all ingredients into a large mixing bowl; stir to combine well. (A wooden spoon works perfectly for this; don't use a mixer.) Drop rounded tablespoons of dough about 1-2 inches apart on parchment paper-lined baking sheets. Bake for 9-11 minutes, or until puffed and set; the tops should bounce back like a cake when lightly touched. I let my cookies cool for a few minutes before removing to a rack to cool completely. Drizzle with the following cream cheese icing if desired.


Cream Cheese Drizzle

4 ounces cream cheese, softened
4 ounces salted butter, softened
1 1/2 - 2 cups confectioners' sugar
Few drops rum extract
1/2 tsp almond extract

Cream all ingredients together until smooth and fluffy. Start with 1 cup of sugar and add more, 1/4 cup at a time, until you get the consistency you want for the frosting. You may need more or less than 2 cups total, depending on the humidity in the room. You're looking for a nice, smooth, light texture that isn't "drippy," but isn't stiff, either... you want it to flow easily when you squeeze it out of your piping bag, but not run all over your cookies. ;) Place icing in a piping bag (disposable decorating bag, parchment bag, or even a Ziploc baggie) and cut just the tiniest little bit off the tip of the bag... then, drizzle away! :) A lot of times I like to drizzle in opposite directions over the cookies to make a sort of lattice pattern; I didn't do that here, so you can get a better look at the actual cookie underneath. Either way, they are quite pretty on a tray!
(This icing recipe makes enough for a double batch of cookies, or you can save the leftovers in the fridge and use to top other cookies, gingerbread, cinnamon rolls, or..... mmmmm. In fact, I highly recommend using it on cinnamon rolls. :) )

Enjoy!