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Pumpkin Breakfast Cookies

NotesVideoCooking for a Crowd

Recipe Notes

Refrigerate or freeze leftover cookies in a sealed container. They will remain fresh for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer.

 

 

 

Click a link below if you need a version of this recipe that serves:  

View all quantity recipes here: https://foodhero.org/quantity-recipes.

Kid friendly

Ingredients

1 can
(15 ounces) pumpkin (1 3/4 cup)
1 cup
packed brown sugar
2
eggs
1⁄2 cup
vegetable oil
1 1⁄2 cups
all-purpose flour
1 1⁄4 cups
whole-wheat flour
1 Tablespoon
baking powder
2 teaspoons
cinnamon
1 teaspoon
nutmeg
1⁄4 teaspoon
ground ginger
1⁄2 teaspoon
salt
1 cup
raisins or other dried fruit
1 cup
chopped nuts, any type

Directions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, stir together the pumpkin, brown sugar, eggs, and oil. Mix well until smooth.
  3. In a separate bowl, stir the flours, baking powder, cinnamon, nutmeg, ground ginger and salt together. Add to the pumpkin mixture and mix well.
  4. Stir in the raisins and nuts.
  5. Drop the dough by a tablespoon on to a greased baking sheet, 1 inch apart.
  6. Gently flatten each cookie with the back of a spoon.
  7. Bake 10-12 minutes until the tops are dry and begin to brown.

Notes

Refrigerate or freeze leftover cookies in a sealed container. They will remain fresh for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer.

Photo of Breakfast Pumpkin Cookies
Prep time: 20 minutes
Cooking time: 10 to 12 minutes per baking sheet
Makes: 48 cookies
Nutrition Facts: View Label
Featured in Food Hero Monthly:
pdf file Pumpkin
Last updated: 10/06/20

10 Comments for "Pumpkin Breakfast Cookies"

Submitted by FHteam on Fri, 09/18/2020 - 16:00

We reduced the sugar in this recipe by 1/3. Our testers found them to be plenty sweet while still having a texture similar to the original. We hope you enjoy them!

Food Hero Team

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 

Submitted by FHteam on Thu, 07/09/2020 - 12:17

Hello 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.

Submitted by charlieann on Fri, 08/02/2019 - 12:15

Would it work if I use gluten free flour?

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. 

Hope this helps and happy baking!

Submitted by AngMath on Sat, 10/17/2015 - 06:06

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 mollymae on Wed, 08/31/2016 - 13:58

Using whole wheat pastry flour is a great tip!

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!

 

Submitted by MommySutter on Tue, 07/10/2012 - 15:14

These make the morning go a little easier! I bake them the night before for a quick, portable breakfast!

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