These DELICIOUS pumpkin butter breakfast cookies are SO easy to make and the PERFECT Fall snack!
I was wandering through Trader Joe’s the other day, basically throwing every pumpkin spiced treat into my cart with reckless abandon (yes – my trip for milk and bananas was just a little bit more expensive by the end) when I came upon pumpkin butter. At first I wasn’t sure what I would use it for – toast? yogurt? And then it hit me – breakfast cookies!!!
I have always loved this recipe for breakfast cookies, and it uses a combination of apple and almond butters for the base. Why not pumpkin butter instead? So I bought the pumpkin butter, resisted the temptation to simply eat it all straight from the jar with a spoon, and these cookies were born.
I must say, they are fabulous! I have never in my life invented (or really even tweaked – I’m boring) a recipe before, but I am quite pleased with the product.
Doesn’t this line up just make your mouth water? Hard to go wrong with these ingredients.
These couldn’t be simpler to make. I use my mixer, but you could also just use a spoon and some elbow grease. Mash the (very ripe) banana first, add the sticky ingredients, mix well. Then mix in the dry stuff. That’s it! My two year old urchin even helped me make these while holding two legos, so I promise it’s not rocket science.
Quick note: I only buy old fashioned oats because I don’t like having a zillion kinds of oatmeal in my pantry, but I do think quick oats work better for these. I just pulse mine a few times in my Vitamix and voila! Don’t pulse too much or it will turn into oat flour, but just give the pieces a little chop. Totally optional – it just slightly changes the texture.
I decided to do a combination of cinnamon and pumpkin pie spice to make it more flavorful. I did 1/2 tsp of each but if you like those flavors, I think a whole teaspoon of one or the other could be fabulous!
Now the mix-ins are really up to you. You just want about 1.5 cups of goodies. I did a mixture of chocolate chips, regular pumpkin seeds, and pumpkin spice flavored pumpkin seeds (also from Trader Joe’s). To be honest, the subtle pumpkin spiced ones were overpowered by all the other flavors, so that was probably a waste. I would stick with regular next time. Or maybe throw in some sliced almonds, sunflower seeds, coconut flakes, etc. Your choice!
This measuring cup from is life changing. Have you seen one like this? I got it for my wedding and it sat in a drawer for 8 years before I realized what it did. It makes measuring sticky things so much easier!! No more spraying measuring cups with PAM before dealing with honey, nut butter, maple syrup, etc. I use it ALL the time now. Love.
Now be sure not to over bake these. You want them set but not dried out. See the side by side comparison? The ones on the left are before baking and the right are perfect. They don’t spread out at all while cooking, so shape them and press them to the thickness you want before popping them in.
Now go make some cookies and see how long they last! I bet it won’t be long. Mmmmmm . . .
1 very ripe banana, mashed
1 cup almond butter (or other nut butter of your choice)
1/4 cup pumpkin butter
1/4 cup maple syrup
2 cups oatmeal
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp salt
2 T ground flax seeds
1 1/2 cup mix ins (I used pumpkin seeds and chocolate chips, but any seed, nut, dried fruit, etc will be delicious)
Mix it all together well. Scoop onto a lined baking sheet and flatten to desired thickness as they do not spread out when baking. Bake at 325 degrees for 12-15 minutes. Let cool (at least a little) and devour!
If you are excited about Laura’s incredible Pumpkin Butter Breakfast Cookies, then check out these other pumpkin based recipes:
Our Mama’s Pumpkin Bread (It’s the BOMB!!!!!!!!!)
(Our favorite for “Breakfast for Dinner” nights in the Fall!)
Have fun with your pumpkin baking!! Here are a few extra titled pics of Laura’s awesome Pumpkin Butter Breakfast Cookies for Pinterest. 😉