Pumpkin Breakfast Cookies
We are so busy that having a healthy grab and go option like these pumpkin breakfast cookies will start your day off on the right foot.
Pumpkin is something I think about starting in September but honestly, I can eat these pumpkin breakfast cookies all year long. I can make that possible by keeping these in the freezer. I will make several batches at a time and then use a vacuum sealer. I’ll seal 2 of these at a time and they defrost in no time. If I run out of time to eat breakfast, I can eat these on the road.
A tasty treat that is packed with nutrition. A great way to start the day. I am not a morning person and that means that cooking breakfast is not something I do often. This pumpkin breakfast cookie recipe allows me to have my breakfast ready for me in the morning without making a mess.
Not only are these budgets friendly but the ingredients are readily available. I did run out of my store-bought pumpkin pie spice, so I made my own click here for the recipe. The bonus is you will feel really good serving these to your family.
Check out this link for everything you want to know about pumpkin Pumpkin: Nutrition, Benefits, and How to Eat It (healthline.com).
Pumpkin Breakfast Cookies
Ingredients
- 1/4 cup canola oil
- 1/4 cup honey
- 1 cup old fashioned oats
- 1 cup quick cooking oars
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds (pepitas)
- 1/4 cup ground flaxseed
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/2 cup pumpkin puree
- 2 eggs-beaten
Instructions
- Preheat oven to 350'. Line a baking sheet with parchment paper.
- In a small bowl warm the oil and honey. I use the microwave for 15 seconds.
- In a large bowl combine the oats, cranberries, pumpkin seeds, flax, pumpkin pie spice and salt. Add the pumpkin puree, eggs, and warmed honey/oil. Stir until completely combined.
- Use a 1/4 cup measuring cup to scoop the dough and drop on the baking sheet. Use the bottom of the measuring cup to flatten the cookie. The cookies won't spread.
- Bake for about 15-20 minutes until edges are brown.
- Cool cookies completely on baking sheet. Store in airtight container.
- These freeze well. I vacuum seal and freeze 2 cookies per bag. This makes for a quick breakfast when I let them defrost and then eat.