These pumpkin breakfast cookies are filled with so much goodness – yet they’re so easy to make! Add them to your meal prep routine this fall for some seasonal glow for the everyday.
What did you look most forward to when you decided to have kids?
For me it was pretty simple, yet it’s something I’m finding incredibly hard to achieve in reality: Celebrating the everyday. Celebrating the year. Diving into the NOW.
Making up our own routines to celebrate the little things day after day: Maybe a small song or a certain prayer before mealtimes. A cuddly bedtime routine. A special goodbye hug.
Making holidays magical. Cherishing the seasons. Cherishing golden autumn days.
In reality, the rush of the everyday is often in the way of taking a step back to create special memories. And before I know it, pumpkins will have vanished from the stores in favor of gingerbread and candy canes – and I will not have made a single pumpkin pancake.
This year I’m going to cheat my way out of missing fall with my kids. Because brace yourself, my friend. I’m putting pumpkin into everything, every day, everywhere.
These pumpkin breakfast cookies are the perfect example: They’re healthy (as in, healthy-healthy – just like my favorite pumpkin oatmeal), so they’re useful for anything from a rushed on-the-go breakfast, as part of routinely meal prep, healthy snacking or as a conservative lunchbox treat.
Making them is actually not an act of leisure, but a pretty adult and responsible decision.
So you will not even have to decide between being the routine-driven grown-up and the crazy person obsessing over all things fall.
I’m sure you’ll love these healthy breakfast cookies just as much as we do. They’re freezer-friendly, but they also keep pretty well in an airtight container – so you can always have some on hand during the season.
And finally they allow you to light up the sometimes mundane parts of everyday motherhood routines with autumnal glow – lumos!
Tips to make these pumpkin breakfast cookies foolproof:
Pull out all ingredients before you start
These cookies are really simple, but there’s a few ingredients to measure out. To avoid feeling frazzled, running from cupboard to drawer like a crazy person I highly recommend gathering all the ingredients before you start measuring.
And especially so if you’re baking with the kids around, or even with them helping – trust me. I learned the hard way.
Use a cookie scoop
If there is one kitchen gadget I’m never going to be without again, it would be a cookie scoop.
And I’m 100% serious. It perfectly scoops muffin batter without making a mess. It even fills twice baked potato skins!
And, of course, it scoops cookies. And that’s especially handy with sticky and messy cookie dough like this one.
For these I used a medium scoop like this one here* you can get on Amazon.
Be sure to flatten them before baking
The cookies won’t spread or change shape during baking – they’re breakfast cookies made from oats, nuts and seeds, after all.
So make sure to flatten the cookies a little after scooping. I find it’s easiest to do with clean, slightly damp fingers.
Get the printable recipe here:
This post was first published as Pumpkin Breakfast Cookies on Food Fanatic.
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