Recipe by Splenda®
"All the flavors of fall packed into a cookie - irresistible!"
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1 1/3 cups
quick or old-fashioned oats
butter or margarine, softened
SPLENDA® Sugar Blend
SPLENDA® Brown Sugar Blend, packed
LIBBY'S® 100% Pure Pumpkin
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.
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.
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!
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!
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
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.
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Harvest Pumpkin-Oatmeal Raisin Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 49
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