Pumpkin Breakfast Cookies
A little over a year ago I posted a recipe for breakfast cookies. I liked that recipe so much, I decided to re-create the recipe with a seasonal twist, by adding pumpkin to it. And I have to say, I’m pretty pleased with how these Pumpkin Breakfast Cookies turned out!
My Pumpkin Runneth Over
If you’re like me, you’ve stocked up on canned pumpkin and you are finding every possible way to use it. Let’s see, I’ve already made pumpkin bread, pumpkin soup, pumpkin donuts, pumpkin cake…now what!? Well, like most of my recipes, this Pumpkin Breakfast Cookie recipe came out of necessity. Lots of pumpkin and a need for a new breakfast item. Pumpkin for breakfast it is!
Pumpkin Breakfast Cookie Love
As I mentioned, I’ve already created a similar recipe, but that one uses bananas. Swapping in pumpkin for the banana was an easy change and then upping the spices too. The true test came when I introduced the breakfast cookie to my little sous chef. She’s my biggest critic. With bated breath I watched as she took her first bite…then her second…then her third! Gasp! She likes it and hasn’t spoken a single word! That means she REALLY likes it. Whew, that means I can now share it with you!
Yep, now it’s your turn! Make a batch of these breakfast cookies over the weekend and then you can enjoy them all week. And guess what!? You can also enjoy them as an awesome snack! I personally love to re-heat them in the toaster for the perfect, afternoon pick-me-up! Get baking friends!
- ¾ cup canned pumpkin
- ½ cup creamy peanut butter
- 2 tablespoons maple syrup (use up to 1/4 cup if you’d like a sweeter cookie)
- 2 teaspoons pumpkin spice
- 2 tablespoons ground flax seed
- 1 tablespoon chia seeds
- 1/3 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups rolled oats
- 1/4 cup chopped nuts
- 1/4 cup mini chocolate chips
- Preheat the oven to 350’F and cover a large baking sheet with parchment paper.
- In a large mixing bowl, mix the pumpkin with the peanut butter, maple syrup, pumpkin spice, flax seed and chia seed.
- Add the flour, baking soda, baking powder and salt. Stir well to combine, then add the oats, nuts and chocolate chips.
- Use 1/8 cup measure to drop on prepared baking sheet. Flatten a little using your fingers to prevent cookies from getting too puffy while baking.
- Bake for 15 minutes or until golden. Remove from pan and cool on wire rack.
Not sweet enough? Add up to 2 more tablespoons maple syrup, honey or granulated sugar to the recipe.