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
  • PREP

    15 mins
  • COOK

    16 mins

    33 mins


  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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  • Note
  • Serving Size: 1 cookie
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Reviews More Reviews

Most Helpful Positive Review
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.

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.


26 Ratings

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.

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 07, 2015

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 flour and half whole wheat flour. I used 1/2 C organic brown sugar and 1/4 c honey instead of splenda. I love the combination of pumpkin with oats and raisins.

Nov 18, 2014

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 make these again!

Nov 05, 2014

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.


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  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 14 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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