Quick Pumpkin Cookies
12 ingredients
12 steps
Ingredients
- 18 ounces yellow cake mix
- 1/2 cup quick-cooking oats
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon clove
- 1 egg
- 15 ounces canned pumpkin
- 2 tablespoons vegetable oil
- 3 cups powdered sugar
- 1 teaspoon grated orange peel
- 3 tablespoons orange juice
Directions
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1Preheat oven to 350°F.
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2Combine cake mix, oats, and spices; set aside.
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3In another bowl, beat egg, pumpkin, and oil.
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4Add dry ingredients, stirring until just moistened.
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5Drop by spoonfuls onto greased baking sheet, flattened slightly by back of spoon.
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6Bake for 18 minutes or until edges are lightly browned.
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7Cool on wire rack.
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8---Frosting---.
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9Mix together the powdered sugar, orange peel, and orange juice.
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10Add additional juice if thinner consistency is desired.
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11Frost completely cooled cookies.
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12Store in airtight container.
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