1 18.5-ounce package yellow cake mix
1/2 cup quick cooking oats
2 teaspoons pumpkin pie spice
1 16-ounce can cooked pumpkin
2 tablespoons vegetable oil
2 egg whites, slightly beaten
Orange Frosting (recipe below)
Preheat oven to 350-degrees.
Lightly grease cookie sheets. In large bowl, combine the cake mix, oats, pumpkin pie spice, pumpkin, oil, and egg.; mix until well blended.
Drop dough by 1/4-cupfuls onto cookie sheets; press down with the back of spoon. Bake 14 to 20 minutes or until edges are light golden brown. Immediately remove from cookie sheets, cool completely.
3 cups powdered sugar
2 teaspoons grated orange peel
3 to 4 tablespoons orange juice (enough to make the frosting the proper spreading consistency)
Combine the powdered sugar, orange peel, and orange juice. Frost cooled cookies.
Recipe makes approximately 24 cookies.
Did You Know?
Today, in the United States the pineapple can be marketed as fresh or canned and it is most widely used as tropical canned fruit in recipes. (Source: Wellness Encyclopedia of Food and Nutrition)
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