Homemade Pumpkin Spice + Pumpkin Breakfast Cookies
Don't miss the pumpkin breakfast cookies at the bottom of this post - they're delicious!
I've been procrastinating my fall cooking so I could take advantage of the last bits of summer produce from the garden and local markets, but I think it's finally time to give in. As much as I love summer, sometimes I think I might even love fall more - the crisp air on sunny days, cozy scarves and boots, colourful leaves, and pumpkin spice everything! Of all the seasons, fall cooking is my favourite. I love spending a lazy Sunday at home with a pumpkin spice latte creating meals for the week. I love the return of soups, hot oatmeal, roasted root veggies and baking. I love lighting a fire and curling up by it with a good book. I love... so many things!
Nothing says fall quite like pumpkin spice (we might have Starbucks to thank for that one). I use pumpkin spice in so many dishes this time of year I keep a jar of it on my counter for easy access! It's great in coffee, on desserts, in baking and in oatmeal. Check out my Pumpkin Pie Oatmeal recipe here.
I'm using a fresh batch of pumpkin spice to make these Pumpkin Breakfast Cookies from "Leelalicious". They're so delicious, and actually healthy enough to eat for breakfast (unlike so many "breakfast cookies" I see out there). I've posted the recipe with a few modifications I made to boost the nutrition at the bottom of this post. They're worth a shot - I'm definitely adding them to my list of favourites!
I also added pumpkin spice to my coffee for good measure ;)
- Measuring spoons
- A cute jar to store your spice in!
- 4 tsp cinnamon
- 2 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- Whisk your spices together in a small bowl.
- Transfer to an air-tight container for storage. The best way to transfer without making a big mess is using a small funnel.
I'm skipping the nutrition info for this post - it's pretty self-explanatory! One thing to note with home-made spice blends is that you can be sure there's no hidden sugar or preservatives - win!
Pumpkin Breakfast Cookies:
(adapted from Leelalicious)
- 1/4 cup pumpkin seed butter (almond butter would be good too!)
- 1/4 cup maple syrup
- 2 cups thick cut gluten-free rolled oats
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds
- 1/4 cup ground flaxseed
- 2 tsp pumpkin spice
- 1/2 cup pumpkin puree
- pinch of salt
- 1/4 cup + 2 Tbsp liquid egg whites (or 2 eggs)
See the instructions here at Leelalicious
- I warmed the pumpkin seed butter and maple syrup together
- I also pulsed half of my thick-cut oats in my food processor (a blender would work) so they'd be closer to the consistency of quick cooking ones.