1 box yellow cake mix
1/2 cup quick oats
2 1/4 tsp pumpkin pie spice
1 large egg
1 can (15-oz) can pumpkin
2 tbsp coconut oil
3 cups powdered sugar
1 tsp grated orange peel
3 to 4 tbsp orange juice
Preheat oven to 350 degrees.
2 1/4 tsp pumpkin pie spice
1 large egg
1 can (15-oz) can pumpkin
2 tbsp coconut oil
3 cups powdered sugar
1 tsp grated orange peel
3 to 4 tbsp orange juice
Preheat oven to 350 degrees.
In a large mixing bowl, combine cake mix, oats and pumpkin pie spice.
In another bowl, beat egg, pumpkin and oil; stir into cake mix mixture just until moistened. Drop by 2 tablespoonfuls onto baking sheets sprayed with cooking spray; use back of spoon to flatten.
Bake at 350 18-20 minutes until edges are golden brown. Remove to wire racks to cool completely before frosting.
To make frosting: Combine powdered sugar, orange peel and orange juice to reach desired spreading consistency.
Yield: 2 1/2 to 3 dozen cookies.
In another bowl, beat egg, pumpkin and oil; stir into cake mix mixture just until moistened. Drop by 2 tablespoonfuls onto baking sheets sprayed with cooking spray; use back of spoon to flatten.
Bake at 350 18-20 minutes until edges are golden brown. Remove to wire racks to cool completely before frosting.
To make frosting: Combine powdered sugar, orange peel and orange juice to reach desired spreading consistency.
Yield: 2 1/2 to 3 dozen cookies.
Note: File Photo
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