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Pumpkin Breakfast Cookies
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Pumpkin Breakfast Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Servings 15 cookies

Ingredients

  • 1 cup/ 170g of cooked pumpkin (approx 200g uncooked - we used leftover roasted, but steamed also works)
  • 1 cup/ 110g of quick/porridge oats
  • 1/2 cup/ 125g of nut or seed butter (almond, peanut, or sunflower seed works well)
  • 1 tsp of ground cinnamon
  • 1-2 Tbsp of maple syrup (optional sweetness, omit for under 12 months)

Instructions 

  • Preheat the oven to 180c/350f.
  • Add the pumpkin to a large bowl and mash to remove any lumps with a fork.
  • Add all of the remaining ingredients and stir to combine.
  • Take around 1 heaped Tablespoon of the mix, roll into a ball in your hand, then place on a lined baking tray.
  • Flatten the cookies using your hand or create a crosshatch pattern using a fork (wet the fork to stop it sticking to the cookies).
  • Place in the oven and cook for 15-18 minutes.
  • Allow to cool on the tray and enjoy!

Notes

Store in an airtight container on the bench for 2 days, in the fridge for 5 days or freeze for up to 2 months.