Harvest Pumpkin-Oatmeal Raisin Cookies Recipe - Allrecipes.com
Harvest Pumpkin-Oatmeal Raisin Cookies Recipe
  • READY IN 33 mins

Harvest Pumpkin-Oatmeal Raisin Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 48 cookies Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 16 mins
  • READY IN 33 mins

Footnotes

  • Serving Size: 1 cookie
  • The third-party trademarks used herein are trademarks of their respective owners.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Oct 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.

 

22 Ratings

Oct 12, 2013

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!

 
Oct 11, 2013

We REALLY enjoyed these! Soft, cakey, sweet, and full of pumpkin flavor. They don't spread at all as they bake. I added nutmeg, cloves, ginger, and allspice to the dry ingredients. I also subbed pecans for walnuts. Great!

 
Feb 02, 2009

This is the first time I made a cookie which did not spreadout. I was surprised that they came out of the over the scoop size and very roung

 
Sep 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.

 
Oct 28, 2013

This recipe is amazing. I used Smart Balance margarine, regular brown sugar, about 1/4 cup of nuts and 1/2 cup of cranberries (instead of raisins). They disappeared in no time flat! I took them to my 14 year old son's soccer practice and the boys devoured them - several wanted seconds, and some wanted the recipe. I figured that's pretty high praise for a pumpkin cookie recipe with nuts and fruit in it! The light, cakey texture is perfect, and it definitely has JUST the right amount of sweetness without being overly sweet. I will use this one again and again. Yumm!!

 
Oct 12, 2013

Love these cookies. Love how soft they were. I used chopped pecans and golden raisins since that is what I had on hand. I also didn't have quite enough pumpkin (I've been cooking with pumpkin a lot and didn't realize I was so low!) so I had to use about half a cup of applesauce to replace it. They were excellent - however I have a feeling that I will enjoy them even more with all pumpkin!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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