Recipe: Pumpkin Breakfast Cookies with Raisins and Pepitas

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 Are you tired of cookie recipes yet? 

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

I know you’ve been inundated with Christmas cookie recipes, but I promise these easy breakfast cookies are different. You’ll feel energized and ready to go, not headed for a sugar crash.

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

I bought this Dr. Cookie book in my Weight Watchers days, and it’s been on my cookbook shelf ever since. As I’ve said before, I don’t bake often, so when I do, it’s Dr. Cookie I turn to for inspiration.

With one can of pumpkin left in the pantry after Thanksgiving, and little time to spare the week before Christmas, I decided to add to my breakfast cookie recipe collection and bake these sweet, fiber-packed cookies for a quick morning meal.

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

As you can see, you don’t need to feel any guilt enjoying these sweet morning treats. Containing a mere 160 calories per cookie, you can save much needed calories for New Year’s gatherings.

Enjoy the next few days until the New Year celebrations begin. It’s nice to have a break, isn’t it?

~ Kristi

Recipe: Pumpkin Breakfast Cookies with Raisins and Pepitas
 
Prep time
Cook time
Total time
 
Shake It Up! Swap dried cranberries or chopped dried apricots for raisins, or mix them all into the batter. Swap chopped walnuts or almonds. Any variety of nuts would work in this cookie recipe.
Ingredients
  • 15 ounces pumpkin puree
  • 1 large egg
  • ¼ cup canola oil
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups whole wheat pastry flour
  • 1 cup oats
  • ⅛ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¾ cup raisins
  • ¾ cup pepitas
Instructions
  1. Preheat the oven to 350 degrees and spray a non-stick cookie sheet with cooking spray.
  2. Combine pumpkin, egg and oil in a bowl.
  3. Add remaining ingredients except raisins and pepitas. Fold them in after ingredients are combined.
  4. Scoop with an ice cream scoop not the cookie sheet leaving 2 - 3 inches between cookies.
  5. Bake for 12 - 15 minutes until cookies are cooked through.
Notes
Food energy: 154kcal
Weight Watchers PointsPlus 4
Saturated fatty acids: 0.90g
Monounsaturated fatty acids: 3.03g
Polyunsaturated fatty acids: 2.26g
Total fat: 6.19g
Calories from fat: 55
Cholesterol: 11mg
Carbohydrate, by difference: 22.04g
Total dietary fiber: 4.07g
Protein: 4.40g
Total lipid (fat): 6.58g
Water: 21.99g
Ash: 1.13g
Total sugars: 3.77g
Calcium: 37mg
Iron: 1.50mg
Magnesium: 63mg
Phosphorus: 150mg
Potassium: 178mg
Sodium: 151mg
Nutrition Information
Serving size: 18 cookies



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