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Harvest Pumpkin-Oatmeal Raisin Cookies

Harvest Pumpkin-Oatmeal Raisin Cookies

  • Prep

    15 m
  • Cook

    16 m
  • Ready In

    33 m
Splenda(R)

Splenda®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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(R) Sugar Blend and SPLENDA(R) 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

Holiday Baker
4

Holiday Baker

10/13/2013

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.

TEENAS711003
4

TEENAS711003

9/25/2006

These cookies turned out great. I used plain a cup of white sugar and a cup of brown sugar instead of the splenda. I only had large oats and the cookies turned out soft and moist. Yummy. It's a keeper.

~*CountryGirlGourmet*~
2

~*CountryGirlGourmet*~

10/25/2013

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.

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