When I got home, I took out a cube of butter to let it soften. The mix only needs you to add three things: a softened cube of butter, a tiny bit of water and an egg.
The dough was a little sweeter than I prefer, but had a nice balance of pumpkin and spice flavors. Once reason I don’t normally use cookie mixes is because I can’t reduce the sugar and most are too sweet for me. I was afraid this might be the case upon tasting the dough.
I also did as the instructions said and stirred the ingredients together without the aid of an electric mixer. If you’ve softened the butter enough, this works just fine.
I tasted the cookies both fresh from the oven and after they were thoroughly cooled. Both were quite nice. They remind me of a cross between a snicker doodle and a molasses cookie with a hint of pumpkin. These are perfectly decent cookies. The edges are crispy and the centers are mildly soft. I love the crispy part!
The cookies are still a bit too sweet for my tastes, but they aren’t as sweet as other cookie mixes I’ve tried. The mix said, depending on the size of the cookie, it made up to 3 dozen cookies … I ended up with two baker’s dozen plus one. Once the butter was softened … I left it on the kitchen table for about an hour … preparation takes about 15-20 minutes.
If you want something different for your cookie jar this holiday season, I recommend you try out Betty Crocker’s Pumpkin Spice Cookie Mix.