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Apple Pumpkin Softies

By: Tova from Diabetic Survival Kit
Apple Pumpkin Softies
This image courtesy of

If you're looking for an easy fall dessert recipe for your Halloween or Thanksgiving celebration, then these Apple Pumpkin Softies are perfect for you. Loaded with rolled oats, apples, pumpkins and all the spices you know and love from cinnamon to nutmeg and ginger, these little cookies are full of fall glory. These are also diabetic friendly and offers substitutions for special diet requirements. Take a look and try them out.




  • 1 cup coarsely shredded apple
  • 3/4 cup canned pumpkin
  • 2/3 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup regular rolled oats
  • 1/4 cup toasted wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 4/5 teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil (May substitute Grapeseed Oil if preferred)
  • 1/3 cup chopped pecans, toasted (May also use almonds, walnuts, etc.)
  • 1/4 cup dried cranberries or Craisins
  • 1/2 cup packed brown sugar or brown sugar substitute blend equivalent (Sweet+Low Brown Sugar Substitute is recommended. If using Sweet and Low Brown, use two teaspoons.)


  1. Preheat oven to 350 degrees F.

  2. In a large mixing bowl, combine the flours, rolled oats, wheat germ, baking powder and baking soda, cinnamon, salt, ginger, and nutmeg.

  3. Pour wet mixture into dry mixture, then stir to combine. Add nuts and stir to combine.

  4. Use a tablespoon to drop batter into balls on a cookie sheet covered with parchment paper.

  5. Place a few dried cranberries onto each cookie (3-4 per cookie).

  6. Bake at 350 for 10-12 minutes, or until lightly browned on top and firm to the touch.

  7. Cool on a wire rack. Store in the refrigerator for up to two days or freeze for up to two months.

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