These big soft spice cookies, created by our Test Kitchen staff, have a sweet frosting that makes them an extra special treat. Enjoy!


INGREDIENTS


* 1 package (18-1/4 ounces) yellow cake mix
* 1/2 cup quick-cooking oats
* 2 to 2-1/2 teaspoons pumpkin pie spice
* 1 egg
* 1 can (15 ounces) solid-pack pumpkin
* 2 tablespoons canola oil
* 3 cups confectioners' sugar
* 1 teaspoon grated orange peel
* 3 to 4 tablespoons orange juice


SERVINGS 32
CATEGORY Low Fat
METHOD Baked
PREP 15 min.
COOK 20 min.
TOTAL 35 min.


DIRECTIONS



In a bowl, combine the cake mix, oats and pumpkin pie spice. In another bowl, beat the egg, pumpkin and oil; stir into dry ingredients just until moistened.
Drop by 2 tablespoonfuls onto baking sheets coated with nonstick cooking spray; flatten with the back of a spoon. Bake at 350° for 18-20 minutes or until edges are golden brown. Remove to wire racks to cool.
In a bowl, combine confectioners' sugar, orange peel and enough orange juice to achieve desired spreading consistency. Frost cooled cookies. Yield: 32 cookies.




NUTRITIONAL INFO



Nutritional Analysis: One cookie equals 123 calories, 2 g fat (trace saturated fat), 7 mg cholesterol, 102 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.