Average Rating: 4.875TOTAL TIME: Prep: 15 min. Bake: 20 min./batch + cooling
YIELD: about 2-1/2 dozen.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, room temperature
- 2 tablespoons canola oil
FROSTING: - 3 cups confectioners' sugar
- 1 teaspoon grated orange zest
- 3 to 4 tablespoons orange juice
Instructions
- 1. 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.
- 2. 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.
- 3. For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency.
- 4. 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.