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Breakfast Pumpkin Cookies

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Pumpkin cookies on a plate
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Breakfast Pumpkin Cookies
En Español

Fivestar Rating
(158 votes)
Recipe Total Cost
  • Makes: 48 servings

Bake these cookies the night before and enjoy a delicious treat on busy mornings.

Ingredients

  • 1 3/4 cups pumpkin (pureed, cooked)
  • 1 1/2 cups brown sugar
  • 2 egg
  • 1/2 cup vegetable oil
  • 1 1/2 cups flour
  • 1 1/4 cups whole wheat flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 cup raisins
  • 1 cup walnuts (chopped)

Directions

1. Preheat oven to 400 degrees.

2. Mix pumpkin, brown sugar, eggs, and oil thoroughly.

3. Blend dry ingredients and add to pumpkin mixture.

4. Add raisins and nuts.

5. Drop by teaspoonfuls on greased cookie sheet.

6. Bake 10-12 minutes until golden brown.

Notes

Learn more about pumpkin.

Source:

Pumpkin Breakfast Cookies from Food Hero, Oregon State University, Cooperative Extension Service

Nutrition Information

Serving Size: 1 cookie
Nutrients Amount
Total Calories 103
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 8 mg
Sodium 74 mg
Carbohydrates 16 g
Dietary Fiber 1 g
Total Sugars 9 g
Added Sugars included 6 g
Protein 2 g
Vitamin D 0 mcg
Calcium 33 mg
Iron 1 mg
Potassium 80 mg
N/A - data is not available
Nutrients Amount
Total Calories 103
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Linoleic Acid 2 g
α-Linolenic Acid 0.4 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 1 mg
Cholesterol 8 mg
Carbohydrates 16 g
Dietary Fiber 1 g
Total Sugars 9 g
Added Sugars included 6 g
Protein 2 g
Minerals
Calcium 33 mg
Potassium 80 mg
Sodium 74 mg
Copper 83 mcg
Iron 1 mg
Magnesium 13 mg
Phosphorus 41 mg
Selenium 4 mcg
Zinc 0 mg
Vitamins
Vitamin A 73 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 0 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 4 mcg
Folate 17 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 0 mg
Choline 10 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Grains
1/2 ounces

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To leave a recipe rating, please use the star rankings at the top of the page.
Very moist cookie. Participants liked them a lot.
The cookies were very moist. I baked them the night before and they were a little sticky by morning. Next time I will cut the amount of oil in half.
With easy modifications this recipe can be made healthier. The sugar can be reduced to half (3/4 cup), 100% whole wheat flour can be used entirely (2 3/4 cups,)and unsweetened applesauce can be substituted for the oil. I add a third egg to increase the protein content and moisture and make 24 cookies instead of 48. The result is a lightly sweet, pleasant cake-like cookie that my clients have named "muffin tops." It would be helpful to have this modified version with the nutrition facts.

Needs tweeks

Pumpkin Spice is cheaper than all those individual ingredients, and <br/>2 1/2 cups all-purpose flour are way cheaper than adding whole wheat flour! Cut the sugar in half because the raisins are plenty sweet. One egg is good enough for me, and I used butter not oil (but only because I use butter for everything!). <br/>