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Ingredients
| yellow cake mix: 18 oz |
| quick oats: 1/2 cup |
| ground cinnamon: 1 tsp |
| ginger (minced): 1/2 tsp |
| whole nutmeg: 1 tsp |
| whole cloves: 1/2 tsp |
| eggs: 1 |
| canned pumpkin: 15 oz |
| vegetable oil: 2 Tbl |
| powdered sugar (unsifted): 3 cups |
| orange peel: 1 tsp (grated) |
| orange juice: 3 Tbl |
Quick Pumpkin Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
18 min -
Servings
36 serving(s)
Tags
- Preheat oven to 350°F.
- Combine cake mix, oats, and spices; set aside.
- In another bowl, beat egg, pumpkin, and oil.
- Add dry ingredients, stirring until just moistened.
- Drop by spoonfuls onto greased baking sheet, flattened slightly by back of spoon.
- Bake for 18 minutes or until edges are lightly browned.
- Cool on wire rack.
- ---Frosting---.
- Mix together the powdered sugar, orange peel, and orange juice.
- Add additional juice if thinner consistency is desired.
- Frost completely cooled cookies.
- Store in airtight container.