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

Recipe Summary

prep:
15 mins
cook:
16 mins
additional:
2 mins
total:
33 mins
Servings:
48
Yield:
48 cookies
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.

    Advertisement
  • 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.

  • 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.

Note

Serving Size: 1 cookie

The third-party trademarks used herein are trademarks of their respective owners.

Nutrition Facts

105 calories; protein 1.5g 3% DV; carbohydrates 12.3g 4% DV; fat 5.4g 8% DV; cholesterol 14mg 5% DV; sodium 79.9mg 3% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/25/2006
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. Read More
(8)

Most helpful critical review

Rating: 3 stars
10/13/2013
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. Read More
(9)
39 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/13/2013
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. Read More
(9)
Rating: 4 stars
09/25/2006
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. Read More
(8)
Rating: 5 stars
02/07/2015
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. Read More
(5)
Advertisement
Rating: 5 stars
10/25/2013
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. Read More
(3)
Rating: 5 stars
10/11/2013
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! Read More
(2)
Rating: 5 stars
10/12/2013
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! Read More
(2)
Advertisement
Rating: 3 stars
02/02/2009
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 Read More
(1)
Rating: 5 stars
10/28/2013
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!! Read More
(1)
Rating: 5 stars
01/13/2015
Great! Added 1/4 cup more flour. Will make again Read More
(1)