At the end of every summer, when the nights become just a little cooler, and the vibrant green colour of leaves start to fade to the comforting hues of yellows, reds, and oranges, pumpkin flavoured everything comes to life and reminds us all that the end of summer is a good thing! And fall mornings just got a lot tastier with these Pumpkin Breakfast Cookies! Oh, and healthier too!
Pumpkin Breakfast Cookies soothe the soul – no, really; they do! That could be partially because of the mild heat of the cinnamon, but I’d rather believe that it’s because life returns to normal in the fall and our favoured routines return to our lives.
I’ve already disclosed my hatred for summer, so now, let me tell you just how much I love fall and winter. I’m not a dark and broody person, by no means, but I do love it when the seasons change from constant sunshine to a dull, cool, gray.
I love the cold; I love when it’s dark at 5pm. (Even though taking pictures for this blog becomes a nightmare with lack of natural light!) I love sweaters and bulky jackets. I’ll rarely be seen wearing a hat, but gloves become a favourite accessory. And, hopefully, by the grace of God, we’ll get at least 3 or 4 heavy snow days so that I can wear my Sorel boots more than once during the winter!
Comfort foods switch from barbeques to soups and stews. Root vegetables become the vegetable of choice. And, binge watching Netflix, and lounging with blankets, and wearing socks becomes acceptable – nay, necessary!
And, Dear Reader, above it all, comes pumpkin season – lattes and cookies, cakes and pies, stews and soups, and even recipes as simple as chunky diced turnip, beets, carrots, squash, etc. all tossed with salt, pepper, and olive oil and roasted until sweet and tender. #wakemeupwhenSeptemberends
I know there are many of you who will disagree with me, but that’s ok. To you, I offer this recipe in exchange! I’m sure this Pumpkin Breakfast Cookie will mend our differences. #foodmakeseverythingbetter
Oh, lastly, you can find the recipe I use for homemade pumpkin spice here. It’s so much better and cheaper than the store bought stuff!
- ¼ cup coconut oil, melted
- ¼ cup honey
- 2 cups quick cook oats
- ⅔ cup dried cranberries
- ⅔ cup pumpkin seeds, unsalted
- ¼ cup flaxseeds
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- ½ cup pumpkin puree, canned
- 2 large eggs, whisked
- Begin by preheating your oven to 350 degrees. Prepare a baking sheet by lining it with a Silpat liner or parchment paper. Set aside.
- Over low heat, in a small sauce pan, melt the coconut oil and honey together. Don’t overheat, just slightly melt it enough for both ingredients to blend.
- In a large bowl, add all ingredients, pour in the melted honey and coconut oil and stir to combine.
- Once fully incorporated, portion into ¼ cup amounts and using the palm of your hand as a mold, form the batter into puck-like shapes and transfer to the cookie sheet.
- There’s no need to allow room for expansion, because these cookies will not grow in the oven. When baking, they keep their shape very well.
- Bake for 17 minutes; remove from oven and allow to cool for a few minutes before transferring to a cooling rack to finish the cooling process.
- Store in an air-tight container on your countertop. Refrigeration is not needed.