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Pumpkin Oatmeal Breakfast Cookies

Pumpkin Oatmeal Breakfast Cookies Recipe

Katy Hoyng, MS, RDN, LD, SNS
These Pumpkin Oatmeal Breakfast Cookies pack a nutritious punch with ingredients from all five food groups! They’re made with fruit (golden raisins), vegetables (pumpkin), grains (oats, flour), protein (flaxseeds), and dairy (butter).
P.S. While butter technically qualifies as a dairy product, it doesn’t count toward your daily recommended servings—so feel free to pair these cookies with a latte for a more well-rounded start to your day.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 20 Cookies
Calories 123 kcal

Equipment

  • 1 Stand Mixer optional
  • 1 #40 Portion Scoop (0.875 oz)
  • 2 Parchment Paper Baking Sheets
  • 2 Half Sheet Pan

Ingredients
  

  • 1/2 Cup unsalted butter
  • 3/4 Cup brown sugar
  • 1/2 Cup pumpkin purée
  • 1/2 Cup ground flaxseed
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 Cup all purpose flour
  • 3/4 Cup old-fashioned rolled oats
  • 3/4 Cup golden raisins optional

Instructions
 

  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Melt the butter in a large microwave safe bowl.
  • Stir the sugar, pumpkin purée, ground flaxseed, pumpkin pie spice, vanilla extract, salt, and baking soda, into the butter, and mix thoroughly.
  • Stir in the flour. Do not overmix.
  • Stir in the oats and raisins.
  • Portion the dough onto the prepared baking sheets using a #40 scoop or approximately 1.5 tablespoons.
  • Bake for 16 minutes or until the cookies are golden brown.
  • Cool completely on baking sheets.
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