Harvest Pumpkin-Oatmeal Raisin Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
*Whole Wheat Flour, 2 cup Oats, 1.33 cup Baking Soda, 1 tsp Cinnamon, ground, 1 tsp Salt, .5 tsp *Margarine, soft, .5 cup Applesauce, unsweetened, .5 cup *Sucralose (like Splenda), 1/2 cup*Splenda Brown Sugar Blend, 1/2 cupPumpkin, canned, without salt, 1 cup Egg, fresh, 1 large Vanilla Extract, 1 tsp Walnuts, .75 cup, chopped Raisins, .75 cup (not packed)
DIRECTIONS
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, SPLENDAŽ Sugar Blend and SPLENDAŽ 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.
Makes 48 cookies
Number of Servings: 48
Recipe submitted by SparkPeople user KCOLEMA.
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, SPLENDAŽ Sugar Blend and SPLENDAŽ 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.
Makes 48 cookies
Number of Servings: 48
Recipe submitted by SparkPeople user KCOLEMA.
Nutritional Info Amount Per Serving
- Calories: 76.4
- Total Fat: 3.5 g
- Cholesterol: 4.4 mg
- Sodium: 78.1 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.5 g
- Protein: 1.5 g
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