Anyone who knows me knows my favorite time of year is fall. I love everything about it, the cooler temperatures, the colors of the leaves and of course Halloween. People also know I don’t like to waste anything.
Every year we have a Halloween dinner and kid activities like pumpkin carving (or decorating), trick or treating and a big hardy meal. A few years ago when I started growing my own pumpkins… before you say anything, I’m not Old MacDonald. The most we every got was 8 pumpkins and some years we only got 1! Anyway, when seeing all the work and care it takes to grow a pumpkin I cannot let any pumpkin be trashed. So now every year my lovely muscly husband kindly helps with the carving, cooking, peeling, pureeing and freezing of all our pumpkins so we can have homemade pumpkin soups, cookies and treats for months. So needless to say we have tried a lot of pumpkin recipes.
You may have noticed a lot of the recipes I share are breakfasts, healthy or cookies. It shouldn’t really be a surprise since my ADHD kid can take up to 40 minutes to get out of bed and dressed each morning… that doesn’t leave a lot of time for breakfast!
Here is a great one from Leelalicious for a grab-and-go breakfast cookie. My kids love the cranberries and pumpkin seeds and I love the hearty wholegrain oats. The one thing I have to note is that if you are using fresh rather than canned pumpkin puree make sure you put the puree in a cheesecloth to drain all the water. You may also want to add extra pumpkin spice (canned products have added spice and sugar that nature doesn’t create).
Pumpkin Breakfast Cookies
Prep time: 10 minutes ~ Cook time: 10-15 minutes ~ Yield: 12 cookies
Ingredients:
- ¼ cup coconut oil, melted
- ¼ cup honey
- 1 cup rolled old-fashioned oats
- 1 cup quick cooking oats
- ⅔ cup unsweetened, dried cranberries
- ⅔ cup pumpkin seeds
- ¼ cup ground flaxseed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- ½ cup pumpkin puree
- 2 eggs, beaten
Instructions:
- Preheat oven to 350 F. Line a baking sheet.
- In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
- In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir 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 15-20 minutes until edges are lightly browned.
- Let cookies cool on baking sheet before moving to an airtight storage container.
Nutrition Information
