Harvest Pumpkin Cookies
This is a FANTASTIC cookie recipe that is PERFECT for this fall weather. It has a super moist and cakey texture, they're so soft! It's about impossible to just eat one. Which is why I baked up this batch, ate several, decided they were dangerous, and promptly took the rest to my son's soccer practice where they disappeared in about 5 seconds flat (teenage boys have empty arms and legs you know). My son loved these and almost didn't want to share them with his teammates - and to me that says a lot about a pumpkin cookie with nuts and fruit in it! We will definitely be using this one again. The recipe says it makes 48 cookies, but I made about half that to make good sized (manly) cookies. :)
This is a recipe from Splenda, but I used Stevia since that's what I had open. I used regular brown sugar in place of the splenda brown sugar blend suggested by the original recipe, and I used about 1/4 cup of chopped pecans instead of walnuts (using up what I had left) and about 1/2 cup of cranberries instead of raisins. I highly recommend using the cranberries - they work so well with this recipe!! I used Smart Balance margarine and it worked great - so feel free to use margarine in place of butter; it will work fine in this recipe. Enjoy!
Harvest Pumpkin Cookies slightly adapted from Splenda on AllRecipes
Makes 24-48 cookies
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 butter or margarine, softened
1/2 cup sugar substitute (such as Splenda or Stevia)
1/2 cup brown sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 - 3/4 cup chopped walnuts
1/2 - 3/4 cup cranberries
- Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
- Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, sugar substitute and brown sugar in a 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 cranberries. Drop by large 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.