1 package (18-1/4 ounces) reduced-fat 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
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 the 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 Analysis: One cookie equals 123 calories, 2 g fat