October 2024
These pumpkin spice breakfast “cookies” are full of whole-grain oats, nuts, seeds, dried cranberries, pumpkin, and your favorite fall spice blend. They’re packed with fiber and complex carbs for a healthy grab-and-go breakfast or snack. Eat them plain, crumble them into a bowl of milk, or spread them with almond butter.
Ingredients
- 1/4 cup olive oil
- 1/3 cup maple syrup (or more to taste)
- 1/2 cup canned, pureed pumpkin (not pumpkin pie filling)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons pumpkin pie spice mix
- 1/4 teaspoon salt
- 3 cups old-fashioned oats (divided)
- 1/2 cup whole pecans
- 1/2 cup roasted pumpkin seeds (pepitas)
- 1/2 cup dried cranberries
Tools
- Measuring cups and spoons
- Food processor
- Spatula
- Spoon or cookie scoop
- Baking sheets (rolled edge with lip on all four sides) or cookie sheets (open sides for sliding cookies off)
Instructions
1. Preheat the oven to 325°F. Spray two cookie or baking sheets with nonstick spray or line them with parchment paper if desired for easier cleanup.
2. Combine the olive oil, maple syrup, pumpkin puree, eggs, vanilla, pumpkin pie spice mix, salt, and about half of the oats in a food processor bowl fitted with the chopping blade. Process the mixture for about 10 seconds or until everything is combined.
3. Add the remaining oats, pecans, pumpkin seeds, and cranberries. Pulse about 15 times or until everything is combined, but pieces of oats, pecans, pumpkin seeds, and cranberries remain.
4. Remove the food processor blade and stir the dough with a spatula, scraping down the sides to incorporate everything.
5. Spoon generous two-tablespoon portions of dough onto the cookie or baking sheets. Gently press the cookies with your fingers or the bottom of a glass to flatten them a bit. They won’t spread out in the oven.
6. Bake for 15 minutes or until the cookies are set and start to turn light golden around the edges.
7. Let the cookies cool, then transfer them to an airtight container. Store in the refrigerator for up to one week or in the freezer for up to three months.
