Harvest Pumpkin-Oatmeal Raisin Cookies

Harvest Pumpkin-Oatmeal Raisin Cookies

22

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

33 m servings 105 cals
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Original recipe yields 48 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

22
  1. 26 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 t...

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 t...

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...

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...

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 bec...

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 su...

These cookies were just what I was looking for. I made changes to make them healthier. I used 1/2 c applesauce and 1/2 c yogurt per another reviewer instead of the butter. I used half AP flou...

My husband liked these cookies! I had no butter on hand, so I substituted 1/2 c. vanilla yogurt and 1/2 c. applesauce. I added 1 teaspoon pumpkin pie spice because we like the flavors. Will m...

Great cookie for fall. Did not use Splenda but still great. Didn't have walnuts and used pecans instead. Daughter loves them and they are pretty healthy for a cookie.

Great! Added 1/4 cup more flour. Will make again