Back to Pumpkin Spice Cookies

Print Options


Card Sizes

Pumpkin Spice Cookies Recipe

Pumpkin Spice Cookies Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pumpkin Spice Cookies

Sort By :
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."

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!"

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 ;)"

Loading Image