Pumpkin Breakfast Cookies Recipe

pumpkin breakfast cookies

Prep time: 20 minutes
Cooking time: 10 to 12 minutes per baking sheet
Makes: 48 cookies
Serving Size: 2 cookies

Pumpkin Breakfast Cookies Ingredients

  • 1 can (15 ounces) pumpkin (or about 1 3/4 cups)
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups whole-wheat flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup raisins or other dried fruit
  • 1 cup chopped nuts (any type)

Pumpkin Breakfast Cookies Directions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, stir together the pumpkin, brown sugar, eggs, and oil. Mix well until smooth.
  3. In a separate bowl, stir the flours, baking powder, cinnamon, nutmeg, ground ginger, and salt together. Add to the pumpkin mixture and mix well.
  4. Stir in the raisins and nuts.
  5. Drop the dough by a tablespoon onto a greased baking sheet, 1 inch apart.
  6. Gently flatten each cookie with the back of a spoon.
  7. Bake 10-12 minutes until the tops are dry and begin to brown.

Note: Refrigerate or freeze leftover cookies in a sealed container. They will remain fresh for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer.

Nutrition facts per serving: 190 calories, 8 g total fat, 1 g saturated fat, 0 g trans fat, 15 mg cholesterol, 120 mg sodium, 27 g total carbohydrate, 2 g dietary fiber, 14 g total sugars, includes 9 g added sugars, 3 g protein, 48 mg calcium, 1 mg iron, 160 mg potassium, 145 mcg of vitamin A, 1 mg of vitamin C

Sources: Food Hero, Oregon State University

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