Pumpkin Spice Cookies Recipe

5 7 14
Pumpkin Spice Cookies Recipe
Pumpkin Spice Cookies Recipe photo by Taste of Home
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Pumpkin Spice Cookies Recipe

Read Reviews
5 7 14
Publisher Photo
These big soft spice cookies, created by our Test Kitchen staff, have a sweet frosting that makes them an extra special treat. Enjoy!
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1/2 cup quick-cooking oats
  • 2 to 2-1/2 teaspoons pumpkin pie spice
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 large egg
  • 2 tablespoons canola oil
  • 3 cups confectioners' sugar
  • 1 teaspoon grated orange peel
  • 3 to 4 tablespoons orange juice

Directions

In a bowl, combine the cake mix, oats and pumpkin pie spice. In another bowl, beat the pumpkin, egg and oil; stir into dry ingredients just until moistened.
Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake at 350° for 18-20 minutes or until edges are golden brown. Remove to wire racks to cool.
In a bowl, combine confectioners' sugar, orange peel and enough orange juice to achieve desired spreading consistency. Frost cooled cookies. Yield: 32 cookies.
Originally published as Pumpkin Spice Cookies in Light & Tasty October/November 2002, p12

Nutritional Facts

1 each: 127 calories, 3g fat (1g saturated fat), 7mg cholesterol, 115mg sodium, 25g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 1 package yellow cake mix (regular size)
  • 1/2 cup quick-cooking oats
  • 2 to 2-1/2 teaspoons pumpkin pie spice
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 large egg
  • 2 tablespoons canola oil
  • 3 cups confectioners' sugar
  • 1 teaspoon grated orange peel
  • 3 to 4 tablespoons orange juice
  1. In a bowl, combine the cake mix, oats and pumpkin pie spice. In another bowl, beat the pumpkin, egg and oil; stir into dry ingredients just until moistened.
  2. Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake at 350° for 18-20 minutes or until edges are golden brown. Remove to wire racks to cool.
  3. In a bowl, combine confectioners' sugar, orange peel and enough orange juice to achieve desired spreading consistency. Frost cooled cookies. Yield: 32 cookies.
Originally published as Pumpkin Spice Cookies in Light & Tasty October/November 2002, p12

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Reviews forPumpkin Spice Cookies

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GStaelens User ID: 1765741 235517
Reviewed Oct. 24, 2015

"Tasted a bit bland"

MY REVIEW
mamaknowsbest User ID: 5826120 108790
Reviewed Dec. 6, 2013

"This is the PERFECT brunch cookie! It is super moist and 'muffin top' like. Because I used a spice cake mix didn't add spice. But did add 1/2 cup of walnuts. With or without icing very good. This is a great recipe to have a little fun with- think of adding nuts, raisins, coconut... whatever you like. Also, uniced makes a great cookie to take to brunch potluck. Transports easily and the recipe makes a lot!!"

MY REVIEW
Angelizz10 User ID: 627840 64832
Reviewed Nov. 6, 2012

"These are easy and diabetic friendly. Lovely texture, though they need about 3-4 more minutes baking, unless you like them doughy in center. I leave off the frosting and my husband likes it on! I'm diabetic, so do without. We have these with our nightly pot of tea."

MY REVIEW
lawhipp User ID: 4583903 135743
Reviewed Oct. 27, 2012

"easy to make, I love the texture of the cookies!"

MY REVIEW
whatsnew User ID: 6420246 113312
Reviewed Dec. 23, 2011

"I used old fashioned oatmeal and allspice instead of pumpkin pie spice. Next time I will add raisins. Excellent recipe and makes just the right amount when using an ice cream scoop."

MY REVIEW
breespa User ID: 1308656 59005
Reviewed Nov. 24, 2010

"I used spice cake mix, instead of yellow and I add dry orange-cranberries. Delicious treat, you can't eat just one piece!"

MY REVIEW
bellariddle User ID: 4823350 35938
Reviewed Oct. 11, 2010

"I adore these cookies! I've been making them for years and they are my absolute favorite cookies. The oats give them a nice soft texture and this really is one of the easiest recipes to make. The frosting has just enough of the acidic taste to balance well with the pumpkin. I recommend making double batches because they will go quickly ;)"

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