Pumpkin Spice Cookies Recipe
Pumpkin Spice Cookies Recipe photo by Taste of Home

Pumpkin Spice Cookies Recipe

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


  • 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 egg
  • 2 tablespoons canola oil
  • 3 cups confectioners' sugar
  • 1 teaspoon grated orange peel
  • 3 to 4 tablespoons orange juice

Nutritional Facts

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


  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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Reviewed Oct. 24, 2015

"Tasted a bit bland"

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!!"

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."

Reviewed Oct. 27, 2012

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

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."

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