Betty Crocker

Cookie Mix, Pumpkin Spice

Nutritional Info

Nutrition Facts

18 servings per container
Serving Size: 3 tbsp

 prepared
Calories100150
     Calories from Fat1060

Amount Per Serving and/or % Daily Value*

Total Fat1 g (1%)6 g (10%)
     Saturated Fat0 g (0%)3.5 g (18%)
     Trans Fat0 g0 g
Cholesterol0 mg (0%)25 mg (9%)
Sodium125 mg (5%)160 mg (7%)
Total Carbohydrate22 g (8%)22 g (8%)
     Dietary Fiber<1 g (2%)<1 g (2%)
     Sugars12 g12 g
Protein1 g2 g

Vitamin A0%4%
Iron2%2%
Potassium40 mg (1%)45 mg (1%)
Thiamin4%4%
Riboflavin2%2%
Niacin2%2%
Folic acid4%4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

17.5 oz.

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Product Details

Natural and artificial flavor. Makes 3 dozen 2-inch cookies. Betty Crocker Kitchens Tested & Approved: Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 1-1/2.

Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Sugar, Brown Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dextrose, Pumpkin Flakes, Leavening (Baking Soda, Sodium Aluminum Phosphate), Maltodextrin, Salt, Corn Starch, Caramel Color, Corn Flour, Malted Barley Flour, Spice, Natural and Artificial Flavor.

Warnings

Allergy Note: Contains wheat, may contain milk, egg, and soy ingredients.

Directions

Prep Time: 7 minutes. Bake Time: 11 minutes. You Will Need: 2 tablespoons water; 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil), softened (not melted); 1 egg. To soften butter directly from refrigerator, microwave unwrapped stick on High 10-15 seconds. 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, water, softened butter and egg in medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoons). 3. Bake as directed below or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Regular Size Cookie: 7-9 minutes bake time; Large Size Cookies: 10-12 minutes bake time. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Bake regular and large cookies 10-12 minutes.

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