Ingredients
1 package yellow cake mix (regular size)1/2 cup quick-cooking oats2 to 2-1/2 teaspoons pumpkin pie spice1 can (15 ounces) solid-pack pumpkin1 large egg, room temperature2 tablespoons canola oilFROSTING:3 cups confectioners’ sugar1 teaspoon grated orange zest3 to 4 tablespoons orange juice
Preparation
Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened.
Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool.
For frosting, combine confectioners’ sugar, orange zest and enough orange juice to achieve desired consistency.
Spread over cooled cookies.
