Yields: 3 dozen

2 1/2 cups oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup dark brown sugar, packed (brown sugar splenda)
1/2 cup white sugar (splenda granulated)
3/4 cup salted butter, softened
1 large egg
1 cup pumpkin (canned or freshly cooked)
1 teaspoon pure vanilla extract
1 cup (6 ounces) raisins
1/2 cup (2 ounces) walnuts, chopped

Preheat oven to 300 degrees F.

In a medium bowl, combine flour, soda, salt and pumpkin pie spice. Mix well with a wire whisk and set aside.

In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.

Add the flour mixture, raisins and walnuts. Blend at low speed just until combined. Do not overmix. Drop by rounded tablespoon onto ungreased cookie sheets, 1 1/2 inches apart. Bake 22 to 24 minutes, until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.