Pumpkin Spiced Breakfast Cookies

I experimented mightily to bring you this tasty pumpkin breakfast treat!

Pumpkin is hard to work with in a BLE baking context, because it has no natural sweetness, and without the usual heaps of sweetener, unsweetened pumpkin honestly doesn’t taste very good.

But fortunately for you, I’m a BLE wizard.

Well, maybe not, since technically these are BLE-ish, and not 100% BLE compliant, due to the applesauce and the dried cranberries. I tried this with mashed banana instead, and I didn’t really like them. The applesauce lends a better flavor, in my opinion. Also, dried cranberries are so tart, I’ve never found them to be triggering. I know many BLE-ers who eat unsweetened applesauce and dried cranberries, but please know that these foods are not strictly BLE compliant.

To make these gluten-free, be sure to use certified gluten free oats. Oats are naturally a gluten-free grain, but they are usually processed on the same equipment as wheat and can still cause problems for those with gluten sensitivity.

Pumpkin Spiced Breakfast Cookies

1 Grain | 1 Protein | 4-6 oz Fruit/Veg
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2 breakfasts
Recipe From: Katie’s Bright Kitchen

Ingredients

Grain

  • 1/2 cup rolled oats, dry 2 oz

Fruit/Veg

  • 1/2 cup unsweetened pumpkin purée 4 oz
  • 4 oz unsweetened applesauce 4 oz
  • 1/4 cup dried cranberries optional, omit for BLE compliance

Protein

  • 2 Tbsp almond butter 1 oz
  • 3/8 cup chopped nuts (I used a mix of pumpkin seeds, walnuts, and pecans) 3 oz

Seasonings

  • 1.5 Tbsp pumpkin pie spice or make your own, see notes
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350 °F and line a baking sheet with parchment paper.
  • Combine all ingredients in a small mixing bowl and mix well.
  • Drop scoops of batter onto the baking sheet to make 6 cookies. To make them extra pretty, sprinkle a few nuts and cranberries on top.
  • Bake for 15-20 minutes, until firmed up and holding together.
  • Let cool for a few minutes before eating. Serve warm, or cooled.
  • These can be made ahead and store well.

Notes

  • To make your own pumpkin pie spice, combine the following:
    • 1 Tbsp cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/8 tsp ground allspice
  • If not following BLE, feel free to sweeten these with 1 Tbsp of maple syrup or honey, and a few chocolate chips. 
  • Notes for Bright Line Eaters
    • It’s ok to swap fruit for veggies at breakfast, thus the pumpkin being counted in that category.
    • This recipe makes 2 complete weight loss breakfasts, so divide the batch in half. So if you make 6 cookies, 3 cookies = 1 breakfast.
    • This recipe comes in a little bit short on fruit, weighing in at 8 oz instead of 12, not including the dried cranberries. I personally count the dried cranberries as fruit (and use a smaller volume since they are dried) but if you omit those, you could swap them for 4 oz of frozen cherries or fresh cranberries in the recipe or eat 2 oz of fruit on the side at a meal.  
    • To make these into maintenance cookies, I double the nut butter, add an extra ounce of nuts, and increase the amount of oats to 3 oz total instead of 2 oz. I don’t worry that there’s not a full 2 protein servings, because nut butter is a heavy protein choice. 
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!
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16 Comments

  1. Jackie Duczman

    Thank you so much!

     
  2. Sorry, I don’t get what you’re saying about a banana at the end – since there’s no banana involved. Are you suggesting adding a banana? But right before that, you say “just let it go”. I’m intrigued by your recipe because I love pumpkins, but I need a bit more explanation. Thank you.

     
    • Oops, those were notes from when I was trying the recipe with bananas. I didn’t mean to leave that in there. Thanks for the correction, just fixed it! Sorry for the confusion.

       
  3. Yumminess!!! I love that it this recipe has no eggs. It’s flexible enough to be creative with ingredients. I tried freezing some and the texture reminded me of carrot cake so next time I added shredded carrots. So good!

     
  4. I’m so excited to try these!! I notice that there is 4 oz protein for the 2 servings so if I cut everything in half I would need to add some more protein right?

     
  5. Debbie Borrink Powers

    There were great! I didn’t have applesauce so I substituted mashed banana and it was fine! Loved the nuts too!! (Btw, the banana phrase was still in there…..actually glad cuz I was in a quandary without applesauce and had to try it! They are “soft” cookies, correct?

     
  6. I’ve been making your muffins and they are great. However, when I measure out 2 ounces of oats I get about 3/4 cup (old fashioned Bob’s gluten free) not half a cup. I’ve been going by weight but maybe I’m putting too many oats in.

     
    • Different brands of oats are going to vary depending on how finely processed they are. I go by weight also, but mine tend to be close to half a cup. The recipe is very forgiving, so do what works best for you.

       
  7. I was so excited to find this recipe, since my doctor recently to me to not eat bananas! As a BLE enthusiast, I am a long time fan of your Breakfast Rounds – especially for traveling – and didn’t know how I would manage without bananas. Katie to the rescue! I also can’t have nuts, so I used sunbather and seeds. They turned out great! I’m hoping that you have more recipes that will work for me. (PS – I have two of your cookbooks – Yeah!) Thanks!!!

     
  8. First off, I was surprised at HOW MANY COOKIES were 1 serving size. I ate some fresh and hot out of the oven. The next day I ate them chilled in the fridge. I actually enjoyed them chilled the next day a lot better. The spices and flavors had more time to marry and marinate. I drank a cup of tea containing cinnamon and other spices along with it – and it complimented breakfast very well. It is very filling, delicious, and nutritious. Ticks all the boxes! Thank you for these amazing recipes!

     
  9. Debbie Powers

    Hi Katie…. I make these all the time and LOVE them! I have a question about the “nuts” amount. You say on your recipe 3/8 c of nuts OR 3.5 oz. I always double the recipe to make 4 breakfasts. I have been adding 7 oz of nuts. So….. I weight 6/8 c of nuts (or 3/4 c) and the 3/4 cup weighs 3.5 oz. now I feel I have been having way too many nuts in my double batch as I always use 7 oz. (3/8 c weighs around 1.75 oz.). Could you please check this and let me know?

     
    • Because nuts are varied in size, the cup measurement is always going to vary and not be very precise. For example, 2 oz of nuts can fill different sized cup measurements depending on the size of nuts and if they are chopped, etc. I added the cup measurements in my cookbook and recipes for folks who don’t do BLE and don’t weigh their ingredients, but if you’re following BLE I’d say ignore the cup measurements and just use the weights. Pick one measurement method (cups or scale) and be consistent with it. Hope that helps.

       
  10. Thanks Katie!❤️

     

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