One of the best parts of being a grownup is not having to play by the rules when it comes to food.
Eat a slice of cake for breakfast? Sure! Eat your dessert first? Why not! Cook an entire pack of bacon for dinner? Damn straight.
Of course, I don’t actually do any of those things on a regular basis, which is probably a huge source of disappointment to my inner twelve-year-old, but at least makes my doctor very happy when I drop in for my annual checkup.
One thing that both my inner twelve-year-old and my outer thirty-cough-cough-cough-year-old can agree on, though, is that these healthy breakfast cookies are the ‘ish.
What’s not to love? They’re tender and a little bit sweet and yes, those are totally chocolate chips in there… but they’re also full of healthy good-for-you stuff like fiber and unsaturated fats and vitamins and whatnot. It’s the perfect compromise.
Since Halloween is just around the corner, it’s open season on all things pumpkin spice, something these cookies deliver in spade.
In fact, this recipe features a double-dose of pumpkin-spice goodness from real pumpkin puree, a dash of cinnamon, and a big heaping dollop of Peanut Butter and Co’s new Pumpkin Spice peanut butter.
Yes, you heard me right. Pumpkin. Spice. Peanut butter. It’s just as awesome as it sounds.
The only bad thing I can say about this magical concoction is that it’s not sold in Canada yet, so I’m going to have to find carry back a few jars when I come home from BlogHer Food in a couple of weeks, which means I’ll be forced to check my bags on the way home. Oh, the humanity.
Anyway, the bottom line is that you totally need to make these cookies.
You owe it to your inner twelve-year-old.
Disclosure: The awesome folks at Peanut Butter and Co were kind enough to send me complimentary samples of their Pumpkin Spice peanut butter so I could try it out for myself.
While I have published sponsored posts and created recipes for PB&Co in the past, I was under absolutely no obligation to write anything in exchange for those samples, nor am I being compensated for this post. Needless to say, all opinions here are entirely my own.
- ½ cup unsweetened pumpkin puree
- ¼ cup Peanut Butter and Co Pumpkin Spice peanut butter
- 1 egg, lightly beaten
- ¼ cup maple syrup
- 2 tbsp canola oil
- 2 ¼ cup quick oats (not instant)
- ¼ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- ¼ cup mini chocolate chips (optional)
- Preheat the oven to 325F. Line a medium-sized baking sheet with parchment paper.
- In a large mixing bowl, whisk together the pumpkin, peanut butter, egg, maple syrup and canola oil until smooth. Stir in the oats, flour, baking powder, salt and cinnamon, and stir just until everything comes together into a sticky, thick batter. Fold in the pumpkin seeds, cranberries and chocolate chips, if using.
- Drop heaping tablespoonfuls of dough onto the prepared baking sheet, spacing the cookies .
- Bake in preheated oven for 15 minutes, or until the cookies are set and golden brown around the edges.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Cookies will keep for up to 5 days in an airtight container.