gluten-free pumpkin cookies<\/a> with cream cheese frosting.<\/p>\nHow do I prevent the cookies from spreading too much?<\/h3>\n
Chilling the dough for at least 30 minutes before baking can help prevent the cookies from spreading too much. Also, ensure your butter is not too soft and your baking sheets are cool before placing the dough on them.<\/p>\n","protected":false},"excerpt":{"rendered":"
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The easy recipe uses cake mix for the soft and fluffy cookies.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the dough","text":"Combine cake mix, oats and pumpkin pie spice in one bowl. In another bowl, beat pumpkin, egg and oil and then stir the mixture into the dry ingredients.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pumpkin-Spice-Cookies_TOHD24_18928_LeticiaAlmeida-04-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cookies","text":"Drop dough by two tablespoonfuls onto greased baking sheets and flatten with the back of a spoon. Bake at 350\u00b0F until edges are golden brown, 18 to 20 minutes. Remove from the oven and transfer the cookies to a wire rack to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pumpkin-Spice-Cookies_TOHD24_18928_LeticiaAlmeida-07-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Frost the cookies","text":"In a medium bowl, combine confectioners' sugar, orange zest and enough orange juice to achieve a thick but spreadable frosting. Once the cookies are completely cooled, spread a generous amount of frosting on top of each cookie.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pumpkin-Spice-Cookies_TOHD24_18928_LeticiaAlmeida-08-scaled.jpg?fit=700,1024"}],"recipeYield":"about 2-1\/2 dozen","author":[{"@type":"Person","name":"Perry Santanachote"}],"nutrition":{"@type":"NutritionInformation","calories":" 118 calories","fatContent":"2g fat (0 saturated fat)","cholesterolContent":"6mg cholesterol","sodiumContent":"109mg sodium","carbohydrateContent":"26g carbohydrate (18g sugars","fiberContent":"1g fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.769231,"reviewCount":13,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"I really enjoyed these! They were easy to make, and I loved that they started with a cake mix. The orange-flavored frosting is yummy! I sprinkled some finely chopped pecans over the top of each frosted cookie, for a little extra fall taste and crunch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susie027"},"reviewBody":"Delicious! \nThese slightly larger \"pop in the mouth\", soft inside and lightly sweetened iced cookies are fantastic.\nYield for me was 4 + dozen\nThanks to another comment, I used the Spice Cake Mix because it was on my house\nand then cut back on the Pumpkin Spice. Can't wait to serve at the Packer\/Bear Game this Sunday!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bmicksch"},"reviewBody":"
These cookies are delicious and very quick and easy to make! I made them exactly to the recipe except I didn't have any orange zest so I used a half teaspoon orange extract in the frosting. Yummy!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCone"},"reviewBody":"Made these today for the first time for home and for a friend gathering over the weekend. I tasted one with the frosting and they are divine this is definitely going to be my go-to recipe for pumpkin cookies. Very easy to make and so tasty!??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenController"},"reviewBody":"This is the PERFECT brunch cookie! It is super moist and 'muffin top' like. Because I used a spice cake mix didn't add spice. But did add 1\/2 cup of walnuts. With or without icing very good. This is a great recipe to have a little fun with- think of adding nuts, raisins, coconut... whatever you like. Also, uniced makes a great cookie to take to brunch potluck. Transports easily and the recipe makes a lot!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCone"},"reviewBody":"I adore these cookies! I've been making them for years and they are my absolute favorite cookies. The oats give them a nice soft texture and this really is one of the easiest recipes to make. The frosting has just enough of the acidic taste to balance well with the pumpkin. I recommend making double batches because they will go quickly ;)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBike"},"reviewBody":"I used spice cake mix, instead of yellow and I add dry orange-cranberries. Delicious treat, you can't eat just one piece!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenScissors"},"reviewBody":"These are easy and diabetic friendly. Lovely texture, though they need about 3-4 more minutes baking, unless you like them doughy in center. I leave off the frosting and my husband likes it on! I'm diabetic, so do without. We have these with our nightly pot of tea.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueUmbrella"},"reviewBody":"I really liked this recipe. I have made a similar recipe in the past, but it is not as good as this one and it didn't have the quick cooking oats. I made the recipe as directed, but added spice cake mix instead of yellow cake mix, about 1 cup of semi-sweet chocolate chips, and only 1 teaspoon of the pumpkin pie spice. I didn't make the icing. It was delicious. This will be one of my go to recipes for pumpkin cookies.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2005-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSailboat"},"reviewBody":"
Delicious! I made my own pumpkin pie spice for these cookies. I couldn't manage to flatten them (maybe grease the spoon?) so I didn't frost them. They definitely needed the full 18 minutes. And I got 57 cookies out of the recipe. I will certainly make them again.<\/p>
Update: I gave these cookies to a friend who doesn't care for chocolate, which is my go-to ingredient for most folks. He loved them!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFries"},"reviewBody":"I used old fashioned oatmeal and allspice instead of pumpkin pie spice. Next time I will add raisins. Excellent recipe and makes just the right amount when using an ice cream scoop.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDucky"},"reviewBody":"Tasted a bit bland","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBulb"},"reviewBody":"Easy to make, I love the texture of the cookies!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"18928","romance_copy_dek":"Bake and indulge in these pumpkin spice cookies to celebrate the fall season. 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