Pumpkin Spice Cookies with Orange Frosting Recipe

Introduction

These pumpkin spice cookies are soft, flavorful, and perfect for fall or anytime you crave a cozy treat. Made with cake mix and pumpkin, they’re easy to prepare and topped with a bright orange glaze for a delightful finish.

Ingredients

• 1 package yellow cake mix (regular size)
• 1/2 cup quick-cooking oats
• 2 to 2-1/2 teaspoons pumpkin pie spice
• 1 can (15 ounces) solid-pack pumpkin
• 1 large egg, room temperature
• 2 tablespoons canola oil
• For the frosting:
  • 3 cups confectioners’ sugar
  • 1 teaspoon grated orange zest
  • 3 to 4 tablespoons orange juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease baking sheets or line them with parchment paper.
2. Step 2: In a large bowl, combine the yellow cake mix, oats, and pumpkin pie spice; mix well.
3. Step 3: In another bowl, beat together the pumpkin, egg, and canola oil until smooth.
4. Step 4: Stir the wet ingredients into the dry ingredients until fully combined to form the cookie dough.
5. Step 5: Drop the dough by two tablespoonfuls onto the prepared baking sheets. Flatten each cookie gently with the back of a spoon.
6. Step 6: Bake the cookies for 18 to 20 minutes, or until the edges are golden brown.
7. Step 7: Remove cookies from the oven and transfer them to a wire rack to cool completely.
8. Step 8: To make the frosting, mix confectioners’ sugar, orange zest, and enough orange juice to achieve a thick but spreadable consistency in a medium bowl.
9. Step 9: Once the cookies are completely cool, spread a generous amount of frosting on top of each cookie.

Tips & Variations

• For a nuttier texture, add 1/2 cup chopped pecans or walnuts to the dough before baking.
• You can substitute the canola oil with melted butter for a richer flavor.
• If you prefer less sweetness, reduce the amount of confectioners’ sugar in the frosting slightly.
• Consider using almond or vanilla extract in the frosting for an extra layer of flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to one week or freeze for up to 3 months. When reheating, allow frozen cookies to thaw at room temperature and refresh the frosting if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but be sure to cook and puree the fresh pumpkin until smooth before measuring 15 ounces for the recipe. Using fresh pumpkin may alter the moisture slightly.

Can these cookies be made gluten-free?

To make gluten-free pumpkin spice cookies, use a gluten-free yellow cake mix and gluten-free oats. Make sure all other ingredients are also gluten-free certified.

Pumpkin Spice Cookies with Orange Frosting Recipe

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★★★★★

4.9 from 701 reviews

• Author: Rafael
• Total Time: 35 mins
• Yield: About 24 cookies 1x

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Description

These Pumpkin Spice Cookies combine the warmth of pumpkin pie spice with the moistness of pumpkin puree for a perfectly soft and flavorful treat. Enhanced with oats for texture and finished with a zesty orange glaze, these cookies are a delightful fall-inspired dessert that’s simple to make and sure to impress.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 package yellow cake mix (regular size)
• 1/2 cup quick-cooking oats
• 2 to 2-1/2 teaspoons pumpkin pie spice
• 1 can (15 ounces) solid-pack pumpkin
• 1 large egg, room temperature
• 2 tablespoons canola oil

Frosting

• 3 cups confectioners’ sugar
• 1 teaspoon grated orange zest
• 3 to 4 tablespoons orange juice

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Instructions

1. Prepare the dough: In a large mixing bowl, combine the yellow cake mix, quick-cooking oats, and pumpkin pie spice. In a separate bowl, beat together the pumpkin puree, room temperature egg, and canola oil until smooth. Stir the wet ingredients into the dry ingredients until well combined to form a soft dough.
2. Bake the cookies: Preheat your oven to 350°F (175°C). Drop the dough by two tablespoonfuls onto greased baking sheets, spacing them well apart. Flatten each mound gently with the back of a spoon to shape the cookies. Bake in the preheated oven for 18 to 20 minutes or until the edges turn golden brown.
3. Cool the cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely. This step is important to ensure the frosting sets properly without melting.
4. Make the frosting: In a medium bowl, stir together the confectioners’ sugar and grated orange zest. Gradually add orange juice—starting with 3 tablespoons and adding more as needed—to reach a thick but spreadable consistency.
5. Frost the cookies: Once the cookies are fully cooled, spread a generous amount of the orange-glazed frosting on top of each cookie. Allow the frosting to set before serving for best results.

Notes

• You can adjust the pumpkin pie spice to your taste preference; start with 2 teaspoons and add up to 2-1/2 teaspoons for a spicier flavor.
• Using room temperature egg helps achieve a smooth dough consistency.
• Be sure the cookies have cooled completely before frosting to prevent the glaze from melting.
• Store cookies in an airtight container at room temperature for up to 3 days.
• For a dairy-free version, ensure your cake mix and confectioners’ sugar are dairy-free or substitute accordingly.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin spice cookies, pumpkin cookies, fall dessert, soft pumpkin cookies, orange glaze frosting