The most satiating, delectable and kid-approved pumpkin spice breakfast cookie with an autumn twist has arrived! High in protein, fibre, healthy fats and fall flavours, they are a nutritious and balanced start to your day.
When I noticed how my family embraced my One Bowl Banana Barley Breakfast Cookies, I thought to myself, “Hmm. I should really try some breakfast cookies to suit the change in seasons.” Oops, you caught me – anyone who knows me knows that what I was actually thinking was, “Hmm. I should really try some breakfast cookies to suit PUMPKIN season!”.
Why you should make these pumpkin spice breakfast cookies
When I started getting comments from other parents and our kid recipe testers, my thought became a goal. Starting the day with a cookie? No brainer! Kids love a handheld meal and when it has a chewy, soft texture with pops of fun crunch and gooey, melted dark chocolate (or raisins), it’s safe to say everyone will have a full belly and be powered up for their busy mornings.
The whole grains, veggies, fruit and nuts add a ton of texture and lightly sweet flavour. These cookies are quick to make and only take one bowl so you can easily bake them the morning you wish to serve them and – bonus – the family will smell the aromatic pumpkin pie spice and be enticed out of their beds. They store well for up to 3 days and freeze wonderfully, too, if you want to bake them ahead or batch-bake. Kids love to help make these, you can get them mashing the banana, smelling the spices and measuring and pouring in the dry ingredients!
Why this dietitian loves these breakfast cookies
I love every single ingredient in these cookies!
Spelt or other whole grain and oat flour: These are all nourishing fibre-rich options, which I feel is important for a breakfast cookie. As well, rich in polyphenols, which help fight inflammation and aid with digestion, blood sugar levels and even brain function. The soluble fibre found in both of these ingredients helps to keep tummies fuller longer, and energy levels stable.
Eggs: Protein power sources that also provide several vitamins and minerals including Iron, choline, folate and vitamins A, E and D. If your child dislikes the texture of cooked egg, this recipe is an easy way for them to get the nourishment eggs provide.
Hemp and chia seeds: Both seeds provide Omega-3 fatty acids, which are so important for growing bodies. These seeds are also rich in protein, fibre and vitamins and minerals! They don’t affect the flavour of the cookies, which helps the cookies retain their pumpkin pie taste, but they add a hint of crunch!
Pumpkin: Pumpkins are rich in potassium, beta-carotene and Vitamin C. These micro-nutrients can help with blood sugar levels, immunity and more.
Nuts and almond or peanut butter: Nuts and nut butters’ healthy fats help us feel full and satisfied. Protein, along with loads of vitamins and minerals, make it a fantastic option for giving recipes staying power! They add a roasty, nutty flavour that mellows the taste of the pumpkin in this recipe.
Ginger, cloves, cinnamon: Antioxidant-rich, warming spices which aid digestion by helping to reduce gas and bloating. They add the pumpkin pie flavour that will have everyone falling in love with these breakfast cookies.
How to Make One Bowl Pumpkin Spice Breakfast Cookies
Grab one large bowl (just one!), and mash the banana right in the bowl.
Add the rest of the wet ingredients, give it a stir to combine, then layer the dry ingredients on top, leaving out the chocolate chips or raisins, for now.
A big stir to combine everything, just until no flour patches remain, then we throw in the chocolate or raisins. Dollop the dough onto a lined baking sheet (try not to taste test it, I know it’s a challenge but these contain raw eggs!), and bake for 16 to 17 minutes.
We are baking breakfast cookies so frequently around these parts that I have started to keep the dry ingredients measured out and ready! I add them to a jar in reverse order and it cuts my prep time for these pumpkin delights down to a cool 7 minutes plus dolloping.
How to Serve these Cookies
These make perfect grab-and-go snacks and are a fantastic lunchbox option, simply switch out the almond butter for seed butter or coconut oil and omit the chopped nuts to make it school-friendly. As satisfying breakfast cookies, they are a cozy start to the day. We like to have them with some yogurt (you can even break a cookie into small pieces to top your bowl) or cereal and fruit. I love making them the night before so breakfast is ready to go first thing and I have more time to enjoy the morning.
Getting 3 kids ready for school and out the door has its challenges, and some days my kids just need me to slow down, connect and talk about the upcoming day (and find that school project they completed but didn’t pack up!). Having those extra minutes in the morning helps those moments happen and reduces the pressure of leaving on time.
I hope you give these a try! If you love pumpkin anything (I love pumpkin EVERYTHING), they are a shoo-in for you and your family!