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Harvest Pumpkin-Oatmeal Raisin Cookies

Harvest Pumpkin-Oatmeal Raisin Cookies
Makes:
48 cookies
Prep Time:
15
minutes
Total Time:
31
minutes
based on
17 reviews
Harvest Pumpkin-Oatmeal Raisin Cookies are delicious all year long and make a perfect snack or dessert.

In this recipe:


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Ingredients:

  • 2 cups all-purpose flour
  • 1 1/3 cups quick or old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margaine, softened
  • 1/2 cup SPLENDA® Sugar Blend for Baking
  • 1/2 cup packed SPLENDA® Brown Sugar Blend
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts
  • 3/4 cup raisins

Directions:

PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend for Baking and SPLENDA® Brown Sugar Blend in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.

BAKE for 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.


Reviews:

Review This Recipe
  •  Star(s)

    Sneaky way to eat healthy

    Adrienne Guarro from York, PA

    Your kids will never know that they are getting Vitamin A and fiber in these cookies. Instead of turning their noses up at nutrition, they will be begging for more. We do not eat artificial sweeteners, so the only change that I made was to replace the Splenda with real sugar and light brown sugar (in the same amounts as in the recipe). Delicious!

  •  Star(s)

    what a tasty cookie

    Shelley k from az

    very tasty....I added 2 teaspoons cinnamon, then a dash of both cloves and ginger....1/4 cup raisins and 1/4 cup dried cherries...and only 1/8 cup of nuts to the last batch....husband gave them 2 thumbs UP...

  •  Star(s)

    pumpkin-oatmeal cookies

    JEANNE jacques from CRAFTSBURY COMMON

    I just used 1/2 cup slpenda and used whole wheat and white flour it was fine. I added chopped dates instead of raisins. They also freeze very well.

  •  Star(s)

    Yummy Pumpkin-Oatmeal Cookies

    patricia johnson from Lufkin, TX

    I make these last night and the next day my family eat them for breakfast.They said it was good and moist,They want it again.I definatey will be making again.

  •  Star(s)

    delicious

    LORA LESKOVISEK from Calera, Al

    These are a muffin like cookie. Would be great to have for a fast breakfast. I didn't have Splenda brown sugar so I just used regular brown sugar. I omitted the raisins because I didn't have any in my pantry. Delicious!

  •  Star(s)

    yum

    JENNEFER MARCHETTI from BROCKTON, MA

    I made these cookies with my preschool classes. In all 26 kids only 4 did not like them. I made them during all about pumpkin week.

  •  Star(s)

    Simply wonderful cookies

    Carol Chaltron from MADISON HEIGHTS, MI

    We had a small gathering over the weekend, I wanted to bake something and found this recipe. I used regular sugars and didn't have raiains so I used craisins. I didn't put in the nuts and they were Awesome. They vanished. My grandcildren made sure I got to taste one. Will be making these real soon and I'll be putting in those nuts. Thank you so much for the recipe. The other big plus is they are good for you. I want to give this 10 times the stars.

  •  Star(s)

    Delicious

    Elena Tellez from Montclair, CA

    The whole family enjoyed them, and they didn't even know they were healthy.

  •  Star(s)

    We modified it!

    Rachel Perisho from

    My sister and I pretty radically changed this recipe, adding whole wheat flour, golden raisins, etc. and ended up with more of a granola cookie which have been great grab-and-go energy boosters!

  •  Star(s)

    solves the cookie craving

    JOYCE HURD from HUDSON, NH

    Excellent cookie, I have shared the recipe and have substituted cranraisins, which I always have on hand instead of just raisins. Great cookie!

  •  Star(s)

    Very good!

    CAROL SAVAGE from KOKOMO, IN

    These were really good and didn't suffer in taste by using the Splenda. Best with pecans included! I like making sweets with a little nutrition in them also!

  •  Star(s)

    Deliciously Wholesome!!!!!

    Sheila Anderson from Alpharetta, GA

    Not only are these beauties absolutely delicious, they're sooooo good for you! A healthy, mouthwatering treat that definitely satifies your sweet craving!

  •  Star(s)

    Harvest Pumpkin Oatmeal Raisin Cookies

    Jeanne Upshaw from AVA, MO

    These were excellent. I used butter flavored shortening, self rising flour and golden raisins. I did flatten them after the first batch. A great cookie for the diabetic in the family.

  •  Star(s)

    Moist and Delicious Crowd Pleaser

    Donna Borton from COLUMBUS, OH

    I have made these 4 times in just the past two weeks because I have been getting requests to make them again. I have frosted some with a home made cream cheese frosting and it really added some more variety.

  •  Star(s)

    Pumpkin Cookies

    Alicia Peterson from PORT ORCHARD, WA

    These cookies were really good! Not quite what I was expecting (they tasted more like muffins), but they still had a original taste! I could see these being a breakfast cookie.

  •  Star(s)

    Irresistable

    Kelly Ashton-Hand from Oak Park, IL

    These cookies are great for a nice, light snack. My husband was nervous about eating a cookie with pumpkin in it, but now he can't seem to take his hands off them! You can't really taste the pumpkin in them, so I would recommend them for any time, and not just around the holidays.

  •  Star(s)

    super moist- delish!

    G Lewandowska from Queens, NY

    Wow, these came out soo delicious! I used more Splenda, and cinnamon sugar instead of ground cinnamon. I shaped them into larger and smaller cookies, as well as muffins. Just make sure to bake them long enough. Easy delicious stuff!

Nutrition Facts

Serving Size: 1/48 of recipe

Servings Per Recipe: 48 

  • Calories: 100
  • Calories from Fat: 50
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 80mg (3% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 6g
  • Protein: 1g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 4% of DV

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

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Harvest Pumpkin-Oatmeal Raisin Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 1/3 cups quick or old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margaine, softened
  • 1/2 cup SPLENDA® Sugar Blend for Baking
  • 1/2 cup packed SPLENDA® Brown Sugar Blend
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts
  • 3/4 cup raisins

 

Directions

PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend for Baking and SPLENDA® Brown Sugar Blend in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.

BAKE for 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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