Recipes Pumpkin Spice Breakfast Cookie (Dessert, Breakfast, Snack)

Number of Servings
    • 2 cups whole-wheat flour
    • 1 cup old fashioned oats
    • 1 tsp. baking soda
    • 1 tsp. pumpkin pie spice
    • ¼ tsp. salt
    • 1 15-oz. can pumpkin
    • ½ cup coconut oil
    • ½ cup applesauce
    • 1 cup brown sugar
    • 1 large egg
    • ½ cup roasted, salted pumpkin seeds
    • ½ cup dried cranberries 



Line cookie sheet with parchment paper and set aside. Whisk together whole-wheat flour, old-fashioned oats, baking soda, pumpkin pie spice, and salt. At medium speed, beat pumpkin, coconut oil, brown sugar, and egg until well combined; gradually beat in flour mixture, then pumpkin seeds and cranberries. Scoop onto lined cookie sheet to form 16 mounds, spaced 2 inches apart; flatten into disks. Bake at 350° F for 20 to 25 minutes or until dark brown on bottoms. Cool on wire rack. 

FOR LATER: Cooled cookies can be wrapped in plastic and stored at room temperature up to two days or frozen up to 2 weeks. Reheat in toaster until crisp. 

This recipe taken from Healthy Happy Cooking by Lisa Lewis, available in the FP4H online store.

Nutrition Information

85 calories; 8g fat (37.8% calories from fat); 4g protein; 26g carbohydrate; 3g dietary fiber; 13mg cholesterol; 122mg sodium. 

TRACKER: 1 oz.-eq. grain