Ingredients for Quick Pumpkin Cookies
- Yellow Cake Mix
- Quick Cooking Oats
- Cinnamon
- Ginger
- Nutmeg
- Clove
- 1 large egg
- Canned Pumpkin
- Vegetable Oil
- 2 cups powdered sugar
- 1 tablespoon orange zest
- 2-3 tablespoons orange juice
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How to Make Quick Pumpkin Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine 1 box (15.25 oz) spice cake mix, 1 ½ cups rolled oats, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Set aside.
- In a separate bowl, whisk together 1 large egg, 1 (15 ounce) can pumpkin puree, and ½ cup vegetable oil.
- Gradually add the dry ingredients (step 2) to the wet ingredients (step 4), mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie. Gently flatten slightly with the back of a spoon.
- Bake for 18-20 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- ---Frosting---
- In a small bowl, whisk together 2 cups powdered sugar, 1 tablespoon orange zest, and 2-3 tablespoons orange juice until smooth. Add more orange juice, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the cookies are completely cool, frost generously.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
65g
Fat
2g
Carbs
7g
