Cookies! Cookies! I’ve made you cookies!

Anytime I post a cookie recipe on VeguKate I get very, very excited. Usually because cookies seem so easy to make, but often can result in haywire baking experiments gone absolutely wrong in the kitchen. Cookies that don’t rise, cookies that taste like vegetables, cookies that burn, cookies that fall apart into a crumbly mess, cookies that turn into flat tasteless disks, cookies that all ooze together to make one giant monster cookie on the tray…

You know what I’m talking about.

A good cookie recipe on its own is quite the success, but when said cookies are filled with enough nourishing, plant-based, gluten-free, and nutrient-dense ingredients that justifies them to be eaten for breakfast, then it’s just a big ol’ cookie win. Enter these pumpkin pecan breakfast cookies: they’re all that and then some – plus are filled with the season’s hottest ticket: pumpkin.

Pretty In Pumpkin.

The pumpkin, as I hope you know by now, is more than just an ornamental autumn decoration, latte fan-girl ingredient, and Charlie Brown classic. It’s a vegetable, and a very legit one at that. The pumpkin is rich in a variety of goodies including fiber for an optimally functioning digestive system, iron, B-Vitamins like folate and niacin, copper, zinc, calcium, potassium, and plenty of antioxidant-fueled vitamins as well.

In fact, Vitamin A – the reason why pumpkin has the loveliest shade of orange, is one of the primary drivers in securing pumpkin’s place as a total superfood. Just one cup of pumpkin provides over 200% of an individual’s daily-recommended intake of Vitamin A, which makes it one of the best sources of this vital vitamin. Vitamin A functions as a powerful antioxidant crucial to the health of your eyes, heart, lungs, reproductive organs, skin, and immune system. In fact, beta-carotene – one of Vitamin A’s antioxidants, may protect against certain kinds of cancers, age-related macular degeneration, and measles.

Pumpkin also helps to give your immune system a little boost on these chilly autumn days. (Hello fall feels in Portland!) Along with Vitamin A (and its plant powered carotenoids), pumpkins are a rich source of Vitamin C. Together these super powered vitamins help to fight infections, viruses, and infectious diseases within your beautiful body.

Along with the power of pumpkin, these cookies are also made up of even more nourishing goodness. Pumpkin seeds are a rich source of immune-boosting zinc, rolled oats are a concentrated source of plant fiber to keep things in your colon moving along, pecans and coconut oil pump up the heart healthy fat content and keep you satiated, flax provides healthy fats and fiber, while pumpkin pie spice provides warmth and flavor. With so many wonderful, whole food ingredients you can’t go wrong eating a few of these for breakfast! In my opinion, these pumpkin breakfast cookies are absolute winners eaten alongside of your morning coffee or tea. They are also very ideal to keep on hand as a quick snack throughout the day – as they’ll fill you quite up and keep your blood sugar levels stable.

Perfect antioxidant packed pumpkin + fiber filled flax and oats + crunchy pecans and pumpkin seeds + sweet dried cranberries + creamy nut butter + a taste of maple syrup = cookies, breakfast and autumn style.

Pumpkin Pecan Breakfast Cookies

Makes about 20 large cookies

¾ cup pumpkin puree
½ cup nut butter (I used cashew butter, but pecan and almond would also work well!)
½ cup maple syrup
2 tablespoons coconut oil
½ cup ground flax meal
¼ teaspoon sea salt
2 cups rolled oats, gluten-free if necessary
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ cup pecans, roughly chopped
⅓ cup dried cranberries
⅓ cup pumpkin seeds

Method:

Preheat oven to 350° F. Line a cookie sheet with parchment paper and set aside.

In a small saucepan on the stove combine pumpkin puree, nut butter, maple syrup, and coconut oil. Allow to gently heat on medium-low until all ingredients are melted and incorporated together. This should only take about 5 minutes – be careful not to burn mixture!

In a large bowl add in all dry ingredients: flax, oats, baking soda, salt, pumpkin pie spice, pecans, cranberries, and pumpkin seeds. Give everything a good mix. Pour in melted pumpkin mixture and stir to completely incorporate dry and wet ingredients. Cookie dough should be thick and textural, but not dry.

Use an ice cream scooper, or your hands, to scoop out a heaping 2 or so tablespoons of cookie dough. Form into a ball and gently press down on the cookie sheet to lightly flatten. Repeat for remainder of cookie dough.

Bake for 10-12 minutes, or until edges of cookies are beginning to lightly brown. Remove from oven, allow to slightly cool, and enjoy!

These cookies are delicious just warm or can be stored in an airtight container at room temperature (for 2-3 days) or in the refrigerator (for up to 7 days).

Nourishing Notes:

-If you are gluten sensitive, be sure to purchase gluten free oats. Oats themselves are naturally gluten free, but are often processed in a plant that handles gluten products as well, risking chance of contamination.
-Although I didn’t have any on hand, I suspect ½ cup of dark chocolate chips would be an excellent addition to these cookies! YUM.
-No pecans? Swap them for walnuts, almonds, or any other nut you have on hand.
-No cranberries? Although they provide a festive color and delicious taste, they can be easily replaced with raisins.
-Making these delicious cookies? Tag them on Instagram #vegukate so I can see your goodness!