Pumpkin Bread Breakfast Cookies
Big fat oatmeal pumpkin cookies that are perfect for a breakfast or snack.
Servings 18 cookies
Cost 5
Ingredients
- ¾ cup chopped walnuts or pecans (90 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup packed brown sugar (100 grams)
- 2 sticks salted or unsalted butter, softened (228 grams)
- 1 cup canned pumpkin (250 grams)
- ¼ cup maple syrup (80 grams)
- 1 ⅔ cup all-purpose flour (210 grams)
- 2 teaspoons pumpkin pie spice or mix of spices
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups oats, old fashioned or quick cooking
- 1 cup sweetened dried cranberries (160 grams)
- ½ cup raw unsalted pumpkin seeds
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper if baking immediately, or skip this step of you plan on chilling the dough.
- Finely chop ½ cup of the walnuts, then set aside both the finely chopped and remaining ¼ cup chopped walnuts.
- In a large bowl, beat granulated sugar, brown sugar and butter with an electric mixer until just until blended. Add pumpkin and maple syrup and mix well. Note: If you don't want to pull out the electric mixer, you can mix the ingredients by hand.
- Mix the flour, pumpkin pie spice, ground cinnamon, baking soda, and salt together in a separate bowl. Add to the batter and stir until fully blended, then stir in the oats, cranberries, pepitas and reserved ½ cup finely chopped walnuts. Mix well.
- Drop batter by quarter cupfuls onto dinner plates lined with plastic wrap. Press into 3 inch rounds and chill until ready to bake. Alternatively, drop batter by quarter cupfuls onto parchment lined baking sheets. Spread each round with a metal spatula to make a 3 inch round. Sprinkle cookie with about 1 ½ teaspoons chopped walnuts.
- Bake 15 to 17 minutes or until edges are set. Let cool completely before serving.