Best Pumpkin Applesauce Cookies With Oatmeal Raisins Recipes

PUMPKIN APPLESAUCE COOKIES WITH OATMEAL & RAISINS image

Yield Makes 5-6 dozen cookies

Number Of Ingredients 17

2 cups, all-purpose flour
1 1/3 cups, quick oats
1 tsp, baking soda
1/2 tsp, salt
2 tsp, cinnamon
1/4 tsp, ground cloves
1/2 tsp, ground ginger
1/2 tsp, ground nutmeg
1/2 cup, unsalted butter at room temperature
1/2 cup, natural applesauce
1 cup, packed brown sugar
1 cup, sugar
1 cup, canned pumpkin
1 large egg
1 tsp, vanilla extract
(note: cinnamon, cloves, ginger and nutmeg quantities can be increased if stronger flavor is desired.)
3/4 cup raisins

Steps:

Preheat oven to 350. In a medium bowl, combine flour, oats, baking soda, salt cinnamon, cloves, ginger and nutmeg and mix well. In 2nd larger bowl, beat together butter, applesauce, brown sugar and sugar until light and fluffy. Add pumpkin, egg and vanilla extract and mix in. Then add flour mixture and mix well. Gently stir in raisins. Drop teaspoons of batter onto greased cookie sheets. Bake for 12-14 minutes, or until light brown on bottom. Let cool on wire racks, then store in an air-tight container. (note: these are cake-light in texture and will not crisp up.)

Oatmeal Raisin Cookies With Applesauce image

Provided by jdwright

Categories Dessert

Time 32m

Yield 36 Cookies

Number Of Ingredients 14

1 teaspoon butter-flavored cooking spray
2 cups old fashioned oats
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup raisins, seedless
1 egg (large)
3 tablespoons canola oil
3/4 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
1/3 cup brown sugar
1/3 cup Splenda sugar substitute

Steps:

Preheat oven to 350 degrees F. Lightly spray a cookie sheet with cooking spray.
In a large bowl, combine flour, baking soda, oats, cinnamon, salt, and nutmeg. Toss with raisins.
In a medium bowl, cream together egg, applesauce, canola oil, vanilla, and the sugars. Whisk to blend thoroughly.
Fold egg-sugar mixture into flour-oat mixture, 1/3 at a time, mixing well.
Drop by the tablespoonful onto prepared cookie sheet, about 2 inches apart.
Bake for 12 to 15 minutes until golden brown.
Using a metal spatula, transfer cookies to a cooling rack.
When cool, store in an airtight container.

Nutrition Facts : Calories 66.8, Fat 1.8, SaturatedFat 0.2, Cholesterol 5.2, Sodium 70.6, Carbohydrate 11.9, Fiber 1.2, Sugar 4.6, Protein 1.5