Pumpkin Breakfast Cookies

It’s a chilly, rainy day here and I just had to put in a chick-flick (When Harry Met Sally) and bake cookies. The day demanded it and I am a tad sickly, so it fit my mood perfectly. Of course, I was not in the mood for something overly sweet (though traditional chocolate chippers were tempting), so I made these breakfast cookies. Cookies, for breakfast! What a wonderful idea =). 
Pumpkin Breakfast Cookies
Adapted from Enlightened Cooking
Preheat oven to 350°F
Line cookie sheets with parchment paper or silpats, or lightly coat with cooking spray.
Makes about 16 cookies at about 140 calories each
¾ cup canned unsweetened pumpkin puree
¾ cup granulated sugar 
⅓ cup vanilla low-fat yogurt
1 large egg
2 tablespoons vegetable oil
1 cup old fashioned rolled oats
½ cup whole wheat flour
½ cup all purpose flour
¼ cup ground flax seeds (flaxseed meal)
2 tsp pumpkin pie spice
½ tsp baking soda
½ tsp salt
1 cup raisins or dried cranberries
1.  In a large bowl, whisk together pumpkin, sugar, yogurt, egg, oil and vanilla in a until smooth. Stir in raisins. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
2. Stir the dry ingredients and raisins into the wet with a wooden spoon, mixing just until just blended.
3. Drop the batter by 2 tablespoonfuls for each cookie onto prepared cookie sheet, spacing cookies about 2 inches apart.  
4. Bake 14-15 minutes until lightly browned. Transfer cookies to a wire rack and let cool. Repeat with remaining batter.
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2 thoughts on “Pumpkin Breakfast Cookies

  1. Sorry, that was a mistake on my part. If I had included the tip, it would be to mix cinnamon, ginger, allspice and/or cloves, and nutmeg to your preference and use 2 teaspoons of the mixture for the cookies.

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