After months of corresponding with the Chicago Alpha Gam Junior Circle, I finally made it to an event! Woohoo! It was the A(GD)mazing Race, themed after the show but taking place in Chicago and there was a potluck afterwards. Seeing as it has cooled off lately, I baked my go-to fall potluck dish: Harvest Pumpkin Oatmeal Raisin Cookies. These things are amazing. I ran across the recipe in a Splenda cookbook I purchased several years ago and now make these cookies several times every fall. The pumpkin makes them light and fluffy and the spices and raisins give it the perfect fall flavor!
Harvest Pumpkin Oatmeal Raisin Cookies
(Adapted from the Splenda cookbook)
1 cup butter or margarine - softened
1/2 cup Splenda sugar blend (I haven't been able to find this lately, so I used the Domino Light blend)
1/2 cup Splenda brown sugar blend
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1 1/3 cups quick or old-fashioned oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup raisins
1 package Hershey's Cinnamon Chips
Preheat the oven to 350 degrees and line baking sheets with parchment paper.
Cream together the softened butter with the sugar and brown sugar. Add the pumpkin, egg, and vanilla, blending until thoroughly combined. Gradually add in the flour, oats, and other dry ingredients and mix well. Fold in the raisins and cinnamon chips. Place dough in tablespoon sized dollops on the baking sheets. Bake for 14-16 minutes or until bottom is lightly browned. Cool on baking sheet for 7-8 minutes and transfer to wire cooling rack.
To achieve the more healthy Splenda version, just omit the cinnamon chips. I was feeling adventurous and wanted a bit of extra fall flavor in this batch and therefore added the chips. If you're all about some cinnamon-y delicious fall flavor, stick to this recipe. This is my favorite fall cookie and super easy to prepare. Hope you enjoy this batch of cookies as much as I always do!