Pumpkin Breakfast Cookies

Preperation time
20 m
Skills level

Serving size
12 large cookies
Country of origin

Preparation time: 20 m
Cooking time: 15+ m
Servings: 12 large cookies

Ingredients

  • 1 cup whole oats
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour + 2 tablespoons
  • 1/2 pumpkin puree
  • 3/4 cup olive oil
  • 3/4 cup light brown sugar, packed
  • 2 yolks, room temperature
  • 2 tablespoons cream cheese, room temperature
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon molasses
  • 1/2 teaspoon cardamon spice
  • optional: sprinkle top of cookie with brown sugar prior to baking
Recipe Type:
Course:

 

Level-up these healthy pumpkin cookies with the addition of cardamom and pumpkin pie spice. These are fluffy, have a bit of a crunch from the whole oats, sweet-but-not-so-sweet, and taste amazing with a chai tea (which also has cardamom.) These are a larger cookie, great for busy mornings or lazy afternoons. You definitely need to make these today. Here are the simple directions.

Preheat the oven to 350 degrees.

In the bowl of a stand mixer, add the pumpkin puree, yolks, oil, sugar, cream cheese and molasses and mix on medium-high speed until fully combined.

In a separate bowl, mix flours, oats, baking powder, baking soda, pumpkin pie spice and cardamom. Whisk until fully incorporated.

Chill dough for 15 minutes. Then scoop up using an ice cream scoop. Place 6 cookies on a baking tray lined with parchment paper.

Bake for 9 minutes, then turn pan and bake an additional 6 minutes.

Allow to cool and enjoy for breakfast or a snack.