Pumpkin and Maple Breakfast Cookies
I think I’ve just found my new favourite autumn lunch on the go! These pumpkin breakfast cookies draw inspiration from hiker-style cookies, with plenty of oats, toasted pumpkin seeds, maple syrup and, if you’re like me, a generous helping of dark chocolate.
They’re soft, sweet enough, and most importantly, really filling. I love the idea of making them at the start of the week so I have a quick lunch or snack to take with me. The chocolate is optional if you’d prefer a slightly lighter, less sweet version!
- Servings: 10 cookies
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Good to know
- The dough will be much moister and stickier than traditional cookie dough, which is normal. That’s normal! The pumpkin purée and maple syrup add a lot of moisture.
- These cookies hardly spread at all while baking. Shape them into their final form and flatten them slightly with your fingers before putting them in the oven.
- To make your own oat flour, simply blend quick-cooking oats in a blender until they form a fairly fine powder. Then measure out the amount needed for the recipe.
- Roasted pumpkin seeds add much more flavour than raw ones. You can even use lightly salted seeds, as the subtle sweet and salty contrast goes really well with maple syrup and chocolate.
Frequently asked questions
It’s just powdered rolled oats. Place quick-cooking or regular oats in a blender and pulse until they are the consistency of flour.
Ingredients
Breakfast Cookies
- 1 cup (250 ml) pumpkin purée
- 2 large eggs
- 1/2 cup (125 ml) maple syrup
- 1/3 cup (80 ml) vegetable oil, of your choice
- 1 teaspoon (5 ml) vanilla extract,
- 3/4 cup (90 g) of oat flour, blended
- 1/2 cup (65 g) flour
- 2 cups (220 g) quick-cooking rolled oats
- 1 teaspoon (5 ml) cinnamon
- 1/2 teaspoon (2.5 ml) ground ginger
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (2.5 ml) of baking soda
- 1/2 teaspoon (2.5 ml) salt
- 3/4 cup (95 g) roasted pumpkin seeds (and salted, if desired)
- 3/4 cup (135 g) dark chocolate chips (optional)
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Preparation
Breakfast Cookies
- Preheat the oven to 180 °C and place the rack in the centre. Line two baking trays with parchment paper.
- In a large bowl, whisk together the pumpkin purée, eggs, maple syrup, oil and vanilla.
- Add the remaining ingredients except the pumpkin seeds and chocolate chips and gently fold them in with a spatula. Then add the pumpkin seeds and chocolate chips and mix again.
- Shape the mixture into cookies, each about 1/3 cup (80 ml) in size, and place them on the baking sheets, leaving enough space between each one. Flatten them slightly with your fingers, then bake one baking sheet at a time for 15 to 17 minutes.
- Leave the cookies to cool for at least 5 minutes before eating.
