Harvest Pumpkin-Oatmeal Raisin Cookies

Harvest Pumpkin-Oatmeal Raisin Cookies

18 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    16 m
  • Ready In

    33 m
Recipe by  Splenda®

“All the flavors of fall packed into a cookie - irresistible!”

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Ingredients

Adjust Servings

Original recipe yields 48 cookies

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Directions

  1. Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
  2. Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
  3. Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Reviews (18)

Rate This Recipe
Blender Woman
4

Blender Woman

I thought these were okay. My biggest issue was they are called a cookie, but they are much more like little soft cakes. The other thing is, they are so sweet. The splenda taste lingers on the taste buds, which I didn't really like. I made a half recipe and got thirty two cookies using a cookie scoop. Some reviewers mentioned the lack of spread, so I flattened them gently. That helped some. For the raisins, I subbed half the amount of mini chocolate chips. I also added one and a half teaspoons of pumpkin spice, to up the pumpkin flavor, which I thought they really needed.

~*CountryGirlGourmet*~
2

~*CountryGirlGourmet*~

We loved this cookie and it is versatile when it comes to mix in's. I omitted the raisens and nuts and used craisens and white chocolate chips and they were great! The cookie DOES NOT spread out and it is soft and cake like. It is full of pumpkin flavor and a great cookie.

Lillian
1

Lillian

This is a very good cookie! I love that these cookies are so light and soft. And I love the bright pumpkin color and flavor! I made them as written except I didn't use the walnuts or raisins because I wanted the pumpkin to shine through and it did! I also decreased the sugar slightly by only using 1/4 cup of the white sugar blend. But I used the full amount of the brown sugar blend. I added 1/2 tsp. allspice and I'm glad I did because it was perfect in this! As other reviewers have stated, these cookies don't spread out much but they puff up slightly. A very good cookie that tastes great warm or cold. Perfect with a cup of tea! Thank you Splenda!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 105 cal
  • 5%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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