We just hit fall, and it feels like we’re already in pumpkin-overload, doesn’t it? I tend not to do trendy things, and instead focus on just cooking the things I feel like cooking for funsies, but pumpkin-flavored food is one place where the masses of Pinterest and my kitchen desires align perfectly. I love, love, love pumpkin season! So please forgive me if I join in the pumpkin fun. I promise my obsession won’t last too much longer.
I love pumpkin because not only is it delicious and healthy, but also because pie pumpkins are incredibly easy to grow and store. We grow our own pie pumpkins every year and store the ones that are in good shape in our basement for use all fall and winter long. The ones that aren’t quite storable get roasted, turned into puree, and frozen.
Even if you don’t grow your own, I highly recommend picking up a few pie pumpkins at your farmers’ market and making your own pumpkin puree. It is so easy, and about a thousand times more flavorful than the stuff you get in the can. It is also so much cheaper to roast your own! Bonus: the pumpkins are so pretty, you can use them as decor in your house until it’s time for their trip in the oven.
I’ve been really into breakfast cookies lately. They are the perfect snack for when I’m up during the middle-of-the-night with the little one. I like them so much because they’re just a little sweet—unlike a dessert cookie. Plus, you can pack them full of all kinds of healthy and nutritious foods. This version I packed with healthy whole grains (in the form of whole wheat flour and rolled oats) and healthy fats (in the form of eggs, flaxmeal, and coconut oil). You could throw in protein powder, chia seeds, nuts, other dried fruit—whatever tickles your fancy!
I highly recommend making up a batch of these on the weekend and stashing them in the fridge to make weekday breakfasts run smoothly. A couple of these pumpkin breakfast cookies plus a green smoothie is one heck of a healthy breakfast. And if you have family members that turn up their noses at eating healthy, you might just be able to trick them into eating something mega-nourishing by telling them you’re having cookies for breakfast!
These are also perfect for afternoon pick-me-up snacks when you’re craving something sweet, but not looking forward to the sugar crash that comes after a regular cookie. You get a little bit of sweetness and a ton of energy.
If you’re interested in making these pumpkin breakfast cookies a touch more decadent, I’d sub in semi-sweet chocolate chips for the raisins, add in a couple of handfuls of chopped walnuts, and up the maple syrup to 1/2 cup. It’ll still be a healthy cookie, but more of a healthy dessert cookie instead of a breakfast. Still delicious!