Pumpkin Spice Cookies
Total TimePrep: 15 min. Bake: 20 min./batch + cooling
Makesabout 2-1/2 dozen
- 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 zest
- 3 to 4 tablespoons orange juice
- Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat 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 until edges are golden brown, 18-20 minutes. Remove to wire racks to cool.
- For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency.
- Spread over cooled cookies.
Nutrition Facts1 cookie: 118 calories, 2g fat (0 saturated fat), 6mg cholesterol, 109mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 1g protein.
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Nov 19, 2017
I really liked this recipe. I have made a similar recipe in the past, but it is not as good as this one and it didn't have the quick cooking oats. I made the recipe as directed, but added spice cake mix instead of yellow cake mix, about 1 cup of semi-sweet chocolate chips, and only 1 teaspoon of the pumpkin pie spice. I didn't make the icing. It was delicious. This will be one of my go to recipes for pumpkin cookies.
Oct 24, 2015
Tasted a bit bland
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!!
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.
Oct 27, 2012
Easy to make, I love the texture of the cookies!
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.
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!
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 ;)