Pumpkin Breakfast Cookies
User Reviews
4.7
Pumpkin Breakfast Cookies
Description
Pumpkin Breakfast Cookies combine pumpkin puree and almond butter to create a moist base enriched with maple syrup and vanilla. The addition of oat flour and rolled oats gives the cookies a substantial, chewy texture, while warm spices such as cinnamon, ground nutmeg, ginger, and cloves lend a cozy autumnal flavor. Chocolate chips offer small sweet pockets, contrasted by optional dried cranberries for tartness. After baking at moderate heat until set but still soft in the center, cookies are topped with flaky sea salt, which enhances and balances their sweetness.
These cookies can be flattened slightly before baking to ensure even cooking since the dough doesn't spread much. The texture remains tender with a slight chew from the oats. They are well suited as a make-ahead breakfast or snack when you need portable, lightly spiced treats with depth from the spices and almond butter.
Letting the dough rest briefly before baking helps the oats absorb moisture from the pumpkin mixture, improving texture. Cooling the cookies before serving allows the flavors to set. Sprinkle with flaky sea salt immediately after baking to retain crispness and enhance flavor contrasts.
Ingredients
- 1 cup pumpkin puree
- 1/4 cup almond butter creamy
- 1/4 cup pure maple syrup
- 1 egg large
- 2 teaspoons vanilla extract
- 1 cup oat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch cloves
- 1/2 cup old fashioned oats
- 1/3 cup chocolate chips
- 1/4 cup dried cranberries optional
- sea salt for sprinkling on top, flaky
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the oat flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Stir in the oats, chocolate chips, and dried cranberries, if using.
- Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. I flatten them out a little bit with the back of a spoon because they don't spread much.
- Bake the cookies for 12 to 14 minutes or until they’re set, but still a little soft in the center.
- Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 117mg | 5% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2407IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
