Ingredients

1 (18.25 ounce) package yellow cake mix

1/2 cup quick-cooking oats

2 teaspoons pumpkin pie spice

1 egg

1 (15 ounce) can solid pack pumpkin

2 tablespoons canola oil

3 cups confectioners’ sugar(frosting)

1 teaspoon grated orange peel(frosting)

3 tablespoons orange juice(frosting)

Preparation

  1. In a bowl, combine the cake mix, oats and pumpkin pie spice. In another bowl, beat the egg, pumpkin and oil; stir into dry ingredients just until moistened.
  2. Drop by 2 tablespoonfuls onto baking sheets coated with nonstick cooking spray; flatten with the back of a spoon. Bake at 350 degrees F 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.