• Ashleigh Byrne

Pumpkin Breakfast Cookies


Pumpkins on a glass, pumpkins on a sweater, pumpkins in a cookie! I've gone pumpkin crazy! I can never have too many pumpkin anything in October. Also, if you know me, then you know I love roasted pumpkin seeds.

A little story about my pumpkin obsession, one time when Troster and I lived in our little one bedroom apartment, he brought home 15 pumpkins! He worked at a church, it was October 30th and the pumpkin patch was done, and the leftover pumpkins were going to go to waste. That is, until he thought of me. We had enough pumpkin seeds to last us a few weeks.

Anyways, I'm getting off topic. I love to make pumpkin muffins in the fall, but I thought why not make pumpkin breakfast cookies? I used my favorite cookie recipe and added pumpkin, a little more oatmeal, shredded coconut, maple syrup, ginger, cinnamon and cardamom. The result was somewhere between a cookie and a muffin, very fluffy and delicious.

Ingredients:

  • 2 1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1 cup of oatmeal

  • 1/2 cup of unsweetened shredded coconut

  • 1/2 teaspoon of cinnamon

  • dash of cardamon

  • dash of ginger

  • 1 teaspoon kosher salt

  • 2 sticks (1 cup) unsalted butter, room temperature

  • 1/2 cup granulated sugar

  • 1 cup packed light brown sugar

  • 1 teaspoon kosher salt

  • 2 teaspoons maple syrup

  • 2 large eggs

  • 1 can of pure pumpkin puree (not pie mix)

1. Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together the dry ingredients: flour, baking soda, salt, oatmeal, coconut and spices; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add maple syrup, and eggs; mix to combine. Mix in pumpkin. Reduce speed to low and gradually add flour mixture, mixing until just combined.

2. Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges, but still soft in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.





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