1 and ¼ cup whole wheat flour
1 cup white flour
1 and 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/2 cup brown sugar
3/4 cup Splenda
1 can (15 oz.) Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
1 cup raisins
1 cup chopped walnuts
PREHEAT oven to 350° Grease cookie sheets.
CREAM with large wooden spoon softened margarine or butter with brown sugar and Splenda until creamy
ADD remainder of ingredients except nuts and raisins and mix until well blended. Mix in nuts and raisins last. Drop cookie dough by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute and remove to wire racks or clean counter to cool completely. Drizzle or spread with Vanilla Glaze.
VANILLA GLAZE (optional)
COMBINE 1 cup powdered sugar, 1 to 1 & 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.