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Pumpkin Spice Cookies

These big, soft spice cookies created by our staff have a sweet frosting that makes them an extra-special treat. Enjoy! —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Bake: 20 min./batch + cooling
  • Makes
    about 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, room temperature
  • 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 Facts
1 cookie: 118 calories, 2g fat (0 saturated fat), 6mg cholesterol, 109mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 1g protein.
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Average Rating:
  • cpa111203
    Nov 8, 2019

    Made these today for the first time for home and for a friend gathering over the weekend. I tasted one with the frosting and they are divine this is definitely going to be my go-to recipe for pumpkin cookies. Very easy to make and so tasty!??

  • Mimma56
    Oct 31, 2019

    Thank you Regresa A.

  • Regresa A
    Oct 25, 2019

    Mimma56: It means 2 tablespoons of dough

  • Sillyman1
    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.

  • GStaelens
    Oct 24, 2015

    Tasted a bit bland

  • mamaknowsbest
    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!!

  • Angelizz10
    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.

  • lawhipp
    Oct 27, 2012

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

  • whatsnew
    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.

  • breespa
    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!