Pumpkin Breakfast Cookies

Name: Pumpkin Breakfast Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 servings
Ingredients: 1 3/4 cups, purée, one 15-oz can Pumpkin (canned, unsalted); 1 cup, packed Brown sugar; 2 large Egg (Whole, Raw); 1/2 cup, vegetable Soybean Oil; 1 1/2 cups Wheat Flour (All-Purpose, Enriched); 1 1/4 cups Whole Wheat Flour (Unenriched); 1 tablespoon Baking powder; 2 teaspoons Ground cinnamon; 1 teaspoon Ground nutmeg; 1/2 teaspoon Salt; 1/4 teaspoon Ground ginger; 1 cup Raisins (Dark); 1 cup, or other nuts, chopped Walnuts

Soft pumpkin drop cookies with raisins and walnuts — a two-cookie breakfast portion is about 386 calories and 3.7 g fibre.

386kcal per serving

6.9gprotein

52.9gcarbs

17gfat

243 mgsodium

Sodium is calculated without salt added to taste.

Per 1 serving of 12 — 2 cookies. Estimated; may vary.

Prep20 min

Cook12 min

Total32 min

Makes12 servings

DifficultyMedium

Pumpkin breakfast cookies are soft, cakey drop cookies made from a whole can of pumpkin purée, two flours, raisins and chopped walnuts. The recipe makes 24 cookies, and a breakfast portion is two of them: about 386 calories, 6.9 g protein and 3.7 g fibre, closer to a muffin than a dessert cookie.

The dough is wet, more like thick muffin batter than cookie dough, so it needs shaping. Drop it by rounded tablespoons onto a greased sheet, leave an inch between them, and press each one flat with the back of a spoon. Unflattened mounds stay raw in the middle while the edges brown.

Once cool they keep three days in a sealed container or two months frozen, and two cookies with a glass of milk is a workable breakfast on the way out the door. Any dried fruit can replace the raisins, and pecans or pumpkin seeds can replace the walnuts.

Ingredients

Amounts below make 12 servings, one serving is 2 cookies.

Pumpkin (canned, unsalted)1 3/4 cups, purée, one 15-oz can (425 g)
Brown sugar1 cup, packed (220 g)
Egg (Whole, Raw)2 large
Soybean Oil1/2 cup, vegetable (109 g)
Wheat Flour (All-Purpose, Enriched)1 1/2 cups (188 g)
Whole Wheat Flour (Unenriched)1 1/4 cups (150 g)
Baking powder1 tablespoon (14 g)
Ground cinnamon2 teaspoons
Ground nutmeg1 teaspoon
Salt1/2 teaspoon (3.1 g)
Ground ginger1/4 teaspoon
Raisins (Dark)1 cup (145 g)
Walnuts1 cup, or other nuts, chopped (117 g)

Cook’s tips

Flatten every cookie before baking; the dough does not spread on its own and thick mounds stay doughy inside.
Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
Cool completely, then store sealed at room temperature up to 3 days or freeze up to 2 months.
Contains: wheat (all-purpose and whole-wheat flour), eggs, tree nuts (walnuts).
Dairy-free as written. Swap the nuts for pumpkin seeds for a nut-free version; a 1:1 gluten-free flour blend can replace both flours.

Method

Wash your hands and all surfaces before you start.
Preheat the oven to 400°F and grease two baking sheets.
In a large bowl, stir the pumpkin, brown sugar, eggs and oil until smooth.
In another bowl, whisk both flours, baking powder, cinnamon, nutmeg, ginger and salt.
Add the dry mixture to the pumpkin and stir until no flour streaks remain.
Stir in the raisins and walnuts.
Drop rounded tablespoons of dough 1 inch apart and flatten each with the back of a spoon.
Bake 10 to 12 minutes, until the tops are dry and the edges begin to brown; cool on a rack.

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