Harvest Pumpkin-Oatmeal Raisin Cookies

Harvest Pumpkin-Oatmeal Raisin Cookies

In this recipe:

based on 17 reviews
This Looks YUMMY!
15 min.
31 min.
48 cookies

Harvest Pumpkin-Oatmeal Raisin Cookies are delicious all year long and make a perfect snack or dessert.


  • 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
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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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Sneaky way to eat healthy

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!

- Adrienne Guarro from York, PA

what a tasty cookie

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...

- Shelley k from az

pumpkin-oatmeal cookies

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.


Yummy Pumpkin-Oatmeal Cookies

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.

- patricia johnson from Lufkin, TX


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!

- LORA LESKOVISEK from Calera, Al

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Nutrition Facts

Serving Size: 1/48 of Recipe

Servings Per Recipe: 48

  • Amount Per Serving
  • 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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