These big and soft spice cookies have a rich frosting that makes them extra special for autumn. Enjoy!
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 32 COOKIES
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 peel
3 to 4 tablespoons orange juice
1. In a large bowl, combine the cake mix, oats and pumpkin pie spice. In another bowl, beat the pumpkin, egg and oil; stir into the 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.