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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 8 |
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I am putting it on zaar for safe keeping. 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:
1. Preheat oven to 350°F.
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.
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