Pumpkin Spice Breakfast Cookies

These vegan, gluten free, and oil free pumpkin spice breakfast cookies are sweetened with dates and seasonal pumpkin for a healthy fall breakfast or snack.Make these junk-free pumpkin spice breakfast cookies on a weekend and grab them on your way out the door in the morning, or pack one for a midday snack. They’re even better on day two, so no worries about being forced to eat all your freshly baked cookies at once. Because that’s a real problem, right?

On Tuesday I shared a tutorial for DIY pumpkin pie spice, or Hawaij. This recipe uses a generous sprinkling of that spice mix along with pumpkin puree, dates, and hazelnut flour/butter to pack every fall-related ingredient in that I could think of.

Plus a little chocolate, because everything tastes better when chocolate is involved and these pumpkin spice breakfast cookies are no exception. We don’t mind a little chocolate in our healthy cookies around here – our ultimate breakfast cookies and lactation cookies have a bit of chocolate, too.

I have a breakfast cookie recipe on my blog from a little while back, and a fall iteration of that seemed like the logical next step. So when a Baked colleague asked me to cover for her when she got swamped with work (never a bad thing in this business), I needed a recipe that I’d already tested a few times. Cue these soft, pumpkin-y cookies.

Because the base for these cookies is made with super flavourful hazelnut butter and flour, I decided to leave out any extra nuts in the mixture. If you want some extra crunch, add some chopped hazelnuts to the mix. As is they’re more on the soft & chewy side rather than toothsome. Rolled oats add just enough texture.

We took these on a little road trip and they did crumble a bit after being left in the bottom of a backpack for a few hours. They are a touch delicate when squished. I recommend either keeping them in the fridge, or transporting them in a sealed container instead of a bag.

If you want to have them around for several days then definitely refrigerate or freeze them – the moisture content is high from all the pumpkin, nut butter, & dates.

So kick off the season with some pumpkin spice breakfast cookies!

Pumpkin Spice Breakfast Cookies

★★★★★ 5 from 1 reviews

• Author: Alexandra Daum
• Prep Time: 5
• Cook Time: 10
• Total Time: 15
• Yield: 15 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: North American

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Description

These vegan, gluten free, and oil free pumpkin spice breakfast cookies are sweetened with dates and seasonal pumpkin for a healthy fall breakfast or snack.

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Scale 1x2x3x

Ingredients

• 110 grams / 1 1/4 cups rolled oats
• 85 grams / 1 cup hazelnut meal
• 2 teaspoons pumpkin spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 160 grams / 1/2 cup roasted pumpkin, packed, or puree
• 120 grams / 1/2 cup soft dates
• 40 grams / 1/4 cup hazelnut butter
• 50 grams / 1/2 bar dark chocolate, chopped

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Instructions

1. Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.
2. Place the oats, hazelnut meal, pumpkin spice, baking soda, and salt into a large bowl.
3. Add the pumpkin, dates, and hazelnut butter to the bowl of a food processor fitted with the blade attachment. Blend until smooth.
4. Pour the pumpkin mixture into the large bowl with the oats and mix until combined. Fold in the chopped chocolate.
5. Use a cookie scoop or a tablespoon to scoop out 15 equally sized balls of dough. Use your hands to flatten the cookies slightly.
6. Bake for 8-10 minutes, or until golden. Remove from the oven and cool for another 10 minutes before cooling fully on a rack. Store in a sealed container in the refrigerator or freezer.

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Notes

* I use hokkaido pumpkin, which is on the dry side. If you’re using one with more moisture, like a sugar pie, either reduce it by a tablespoon or so or add a couple extra tablespoons of hazelnut meal.

Keywords: Pumpkin spice breakfast cookies, pumpkin breakfast cookies