Pumpkin Breakfast Cookies Recipe
These Pumpkin Breakfast Cookies mix the warm spices of autumn with hearty oats and pumpkin for a hearty, not-too-sweet way to start your day.
Servings: 12
Calories: 294kcal
Ingredients
- ½ cup unsalted butter, softened
- ⅔ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 cup old fashioned rolled oats
- ¼ cup flax meal
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- Pinch of kosher salt
- ⅔ cup canned pumpkin puree
- ½ cup dried cranberries
- ½ cup dark chocolate chips
- ½ cup toasted chopped pecans
Instructions
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper, or a silicone baking mat, such as a silpat.
- In the bowl of an electric mixer, blend together the butter and sugar until light and fluffy. Then, add the egg and vanilla and mix well.
- In a medium mixing bowl, stir together the all purpose flour, oats, flax meal, baking soda, cinnamon, nutmeg, cloves and salt.
- Add the dry ingredients to the butter mixture in two additions, alternating with the pureed pumpkin. Mix until just combined with each addition, and finish by gently mixing in the cranberries, chocolate chips, and pecans, either by hand or with mixer on lowest setting, until all is well mixed.
- Using soup spoons, or an ice cream scoop, drop heaping three tablespoon scoops onto the cookie sheet- six per batch. Use the back of a spoon, or a rubber spatula, to slightly flatten the tops of the cookies.
- Bake for 15-20 minutes, or until bottom edges of the cookies are turning brown, and the tops look dry and golden.
- Allow to cool completely on a wire rack before placing in a container for storage.
Notes
To Store: These cookies can be enjoyed right away when still warm, or kept in an airtight container at room temperature for 3 days. They can also be stored in an airtight container in the refrigerator for 7-10 days.
To Freeze: These cookies can be frozen in an airtight container for up to 3 months. To enjoy after freezing, allow a cookie to thaw in the refrigerator overnight, and then warm for 30 seconds in the microwave.
Nutrition
Calories: 294kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 111mg | Potassium: 185mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2378IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg