Quick Pumpkin Cookies Recipe

Name: Quick Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F.
2
Combine cake mix, oats, and spices; set aside.
3
In another bowl, beat egg, pumpkin, and oil.
4
Add dry ingredients, stirring until just moistened.
5
Drop by spoonfuls onto greased baking sheet, flattened slightly by back of spoon.
6
Bake for 18 minutes or until edges are lightly browned.
7
Cool on wire rack.
8
---Frosting---.
9
Mix together the powdered sugar, orange peel, and orange juice.
10
Add additional juice if thinner consistency is desired.
11
Frost completely cooled cookies.
12
Store in airtight container.

504

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 18 ounces yellow cake mix, 1/2 cup quick-cooking oats, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and more.

Yes, Quick Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Pumpkin Cookies

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