Harvest Pumpkin-Oatmeal Raisin Cookies

Level: Easy
Prep Time: 15 min
Cook Time: 14 min
Cooling Time: 2 min
Yields: 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


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.

Sneaky way to eat healthy

by A. Adrienne , York, PA on Feb. 2010

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!

what a tasty cookie

by S. Shelley , az on Oct. 2009

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...

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

by p. patricia , Lufkin, TX on Nov. 2008

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.


by L. LORA , Calera, Al on Feb. 2008

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!


by J. JENNEFER , BROCKTON, MA on Oct. 2007

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.

Simply wonderful cookies

by C. Carol , MADISON HEIGHTS, MI on Jun. 2007

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.


by E. Elena , Montclair, CA on Apr. 2007

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

We modified it!

by R. Rachel , on Mar. 2007

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!

solves the cookie craving

by J. JOYCE , HUDSON, NH on Feb. 2007

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