Dessert

Pumpkin Breakfast Cookies is for Breakfast, Dessert.

Pumpkin Breakfast Cookies takes 10 minutes to prepare.

Pumpkin Breakfast Cookies takes 15 minutes to cook.

Pumpkin Breakfast Cookies makes 12 servings.

The ingredients for Pumpkin Breakfast Cookies are:

1.0 large Egg, fresh, whole, raw
5.28 tbsp Skippy Creamy Peanut Butter
0.25 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
0.33 1tsp Coconut Oil
0.5 cup Maple Syrup
1.0 tsp Vanilla Extract
1.0 tsp Pumpkin Pie spice
0.25 tsp Salt
0.5 tsp Baking Powder
0.5 cup Oat Bran
3.0 cup Great Value 100% Whole Grain Old Fashioned Oats
1.0 cup Homemade granola cereal

Here is how you make Pumpkin Breakfast Cookies:

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside. In a large bowl, whisk the egg, pumpkin seed butter, canned OR pure pumpkin puree and coconut oil until creamy and smooth. Add the maple syrup, vanilla, pumpkin pie spice, salt and baking powder. Beat until combined.? Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in pumpkin seeds and dried cranberries. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.? Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.Serving Size: 1 cookieNumber of Servings: 12.0Recipe submitted by SparkPeople user IREIFPEK.

The nutritional information for Pumpkin Breakfast Cookies is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 214.1

• Total Fat: 8.1 g
• Cholesterol: 15.5 mg
• Sodium: 111.7 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 3.7 g
• Protein: 6.4 g