Pumpkin Breakfast Cookies

READY IN: 28mins
Recipe by Chef MB

Sounds like something tasty and easy!

Top Review by Queen Roachie

Not bad... I had to make some changes based on what I have... so all white flour, and honey rather than the syrup. Also used one egg rather than the substitute. I did add some rolled oats and some craisins to this to get a more rounded breakfast cookie. That being said, these are super moist and HUGE! If you are making them for children, I highly suggest making closer to 10 or 12 rather than 6, as there is no way my 5 yo could eat a whole one of these. I couldn't eat a whole one... I shared mine with the 17 mo. I will cut back on the sweet next time... maybe using light corn syrup rather than honey. Thanks for the recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Spray 2 large baking sheets with non-stick butter cooking spray, set aside.
  3. Stir flours, sugar, baking soda, cinnamon and ginger in large mixing bowl until well combined.
  4. Add pumpkin, egg substitute (or 1 egg) and 1/4 cup SF maple flavored pancake syrup in a small bowl and mix well.
  5. Add pumpkin mixture to flour mixture and stir until well combined, but do not overmix.
  6. Scoop 1/2 cup + 1 tablespoons dough onto baking sheet. Flatten with moist spatula or fork.
  7. Continue with the rest of the dough.
  8. Bake 18-20 minutes or until browned on bottom and dark on top.
  9. Yield=6 Big Cookies @ 3Pts.; 4 @ 5Pts.; 10 @ 2Pts.; 12-30 cookies @ 1 Pt.ea.(30 cookies from this recipe would be quite small).

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