I love pumpkin! I find you’re either a fan or not, rarely is there an in between. These breakfast cookies will keep you going most of the morning and are packed with nutritious ingredients.

Here are some quick facts:

  • Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It’s also an excellent source of many natural poly-phenolic flavonoid compounds such as a, ß carotenes, cryptoxanthin, lutein and zea-xanthin.
  • Pumpkin is also a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. It’s also rich source of minerals like copper, calcium, potassium and phosphorus.
  • Pumpkin seeds indeed are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins like iron, niacin, selenium, and zinc. They are also an excellent source of the health promoting amino acid tryptophan which converts to GABA in the brain. Enjoy while the season lasts!

Great for an “on the go” breakfast or a nice snack with a cup of hot tea.

 

Pumpkin Spice Breakfast Cookies

Pumpkin Breakfast Cookies

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Servings 12 cookies

Ingredients
  

  • 1/4 cup coconut oil (use refined if you don't like the coconut taste)
  • 1/4 cup Honey, raw and unfiltered (or 100% maple syrup)
  • 2 Eggs, beaten (you can substitute with flax eggs)
  • 1/2 cup Pumpkin puree
  • 1 cup Whole oats
  • 1 cup Quick cooking oats
  • 2/3 cup Dried Cranberries, unsweetened
  • 2/3 cup Pumpkin seeds, raw and unsalted
  • 1/4 cup Flaxseed, fresh ground
  • 2 teaspoons Pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/8 cup Coconut sugar (if you want it slightly sweeter)

Instructions
 

  • Preheat oven to 350 F. Line a baking sheet with unbleached parchment paper.
  • In a glass measuring cup, melt the coconut oil and honey together.(either microwave, inside preheating oven or on the stove top). Add the eggs and pumpkin puree, mix.
  • In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice, salt and coconut sugar (if using).
  • Add wet ingredients to dry and mix until fully combined.
  • Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 20-25 minutes until edges are lightly browned.
  • Let cookies cool on baking sheet before moving to an airtight storage container. Keep refrigerated.

Notes

If you choose to use flax eggs, simply add 6 tablespoons water to 2 teaspoons of ground flax; stir and let gel for 5 minutes before adding.
Tried this recipe?Let us know how it was!