Submitted by pdxcmnellie on Wed, 07/08/2020 - 15:38
During COVID, sugar was nowhere to be found. I made this WITHOUT sugar and instead replaced it with dried fruit. Golden raisins and apricots worked well. I've made it multiple times and it seems 1/2 to 1-1/2 cups dried fruit gives different levels of sweetness. I've also replaced oil with applesauce successfully. Freezes excellent
Thanks for sharing your creative ingredient change. We love hearing how flexible Food Hero recipes can be, especially when ingredients are unavailable. Thanks also for letting everyone know you've found the Breakfast Pumpkin Cookies to freeze well.
Submitted by Food Hero (not verified) on Mon, 08/05/2019 - 12:30
Hello from the Food Hero team!
We reached out to our educators around the state and at least 3 of them have tried this recipe successfully with gluten-free flour, including successfully serving them to kids! They each added a tip to share with you as well -
You may notice a slightly grainy texture, that is barely noticeable, and most people will not be able to tell whether they are gluten-free.
You will want to look for a gluten-free flour blend which does not have any baking powder or baking soda in it as you are then able to add whatever amount your recipe calls for.
Look for an all-purpose (AP) gluten-free (GF) flour. Most AP GF flours contain xantham gum, which is a binding agent and helps it to act more like wheat flour. It can be purchased separately and added to the recipe if the flour doesn't contain it or you're making your own flour blend at home.
I have made this cookie for public events and at home and they are always well received. I do replace the raisins with dried cranberries and use all whole wheat pastry flour.
Submitted by tierrabonita on Thu, 04/16/2015 - 20:26
Really interesting recipe! Next time I will for sure try it with oats to replace some flour like the user Gooseberry suggested. As is my daughter loved these cookies and they taste even better the next day! They do have a bit of that chewy texture a low-fat cookie usually gets but they are still super yummy and i am sure the oat sub will help with that.
Submitted by Gooseberry on Wed, 02/27/2013 - 15:53
I use this recipe monthly. I add Whole oats (1 Cup) with decreasing 1/2 cup white flour and 1/2 cup wheat flour. It helps to make the cookies and/or muffins lighter and not as heavy if you where to leave out the whole oats. Makes great Muffins!
9 Comments for "Breakfast Pumpkin Cookies"
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Submitted by pdxcmnellie on Wed, 07/08/2020 - 15:38During COVID, sugar was nowhere to be found. I made this WITHOUT sugar and instead replaced it with dried fruit. Golden raisins and apricots worked well. I've made it multiple times and it seems 1/2 to 1-1/2 cups dried fruit gives different levels of sweetness. I've also replaced oil with applesauce successfully. Freezes excellent
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Submitted by FHteam on Thu, 07/09/2020 - 12:17Hello from the Food Hero team!
Thanks for sharing your creative ingredient change. We love hearing how flexible Food Hero recipes can be, especially when ingredients are unavailable. Thanks also for letting everyone know you've found the Breakfast Pumpkin Cookies to freeze well.
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Submitted by charlieann on Fri, 08/02/2019 - 12:15Would it work if I use gluten free flour?
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Submitted by Food Hero (not verified) on Mon, 08/05/2019 - 12:30Hello from the Food Hero team!
We reached out to our educators around the state and at least 3 of them have tried this recipe successfully with gluten-free flour, including successfully serving them to kids! They each added a tip to share with you as well -
Hope this helps and happy baking!
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Submitted by AngMath on Sat, 10/17/2015 - 06:06I have made this cookie for public events and at home and they are always well received. I do replace the raisins with dried cranberries and use all whole wheat pastry flour.
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Submitted by mollymae on Wed, 08/31/2016 - 13:58Using whole wheat pastry flour is a great tip!
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Submitted by tierrabonita on Thu, 04/16/2015 - 20:26Really interesting recipe! Next time I will for sure try it with oats to replace some flour like the user Gooseberry suggested. As is my daughter loved these cookies and they taste even better the next day! They do have a bit of that chewy texture a low-fat cookie usually gets but they are still super yummy and i am sure the oat sub will help with that.
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Submitted by Gooseberry on Wed, 02/27/2013 - 15:53I use this recipe monthly. I add Whole oats (1 Cup) with decreasing 1/2 cup white flour and 1/2 cup wheat flour. It helps to make the cookies and/or muffins lighter and not as heavy if you where to leave out the whole oats. Makes great Muffins!
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Submitted by MommySutter on Tue, 07/10/2012 - 15:14These make the morning go a little easier! I bake them the night before for a quick, portable breakfast!