Pumpkin Breakfast Cookies
Pumpkin breakfast cookies are soft, chewy cookies made with real pumpkin, oats and warm spices. They're perfect for make ahead breakfasts, snacks and lunchboxes all year long.
Ingredients
- 1 cup canned pumpkin
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice homemade or store bought
- ½ teaspoon salt
- ¼ cup maple syrup
- 1 cup almond butter
- 1 ½ cups old fashioned oats
- ½ cup dried cherries
- ½ cup green pumpkin seeds or pepitas
- ½ cup chopped dark chocolate (or chips)
Instructions
- Preheat oven to 350 ℉. Line a baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, mix together the canned pumpkin, baking powder, pumpkin pie spice and salt.
- Add the maple syrup and almond butter and stir until well combined.
- Add the oats, green pumpkin seeds, dried cherries and dark chocolate chunks. Mix just until evenly distributed throughout the dough.
- Scoop the dough into ¼ cup portions onto the prepared baking sheet. Gently flatten each mound with the bottom of a measuring cup or spoon. Bake for 14 to 15 minutes, or until the cookies are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Makes 15 to 16 cookies. Enjoy!
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