Heather

Hi.

I'm Heather, a Registered Dietitian from Vancouver, Canada. Welcome to my blog. I'm so excited to share my favourite recipes and chat about nutrition with you! 

Homemade Pumpkin Spice + Pumpkin Breakfast Cookies

Homemade Pumpkin Spice + Pumpkin Breakfast Cookies

 
pumpkin spice 1
 

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 ;)

pumpkin spice 2

Tools:

  • Measuring spoons
  • A cute jar to store your spice in!

Ingredients: 

  • 4 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp allspice
  • 1 tsp nutmeg

Instructions:

  1. Whisk your spices together in a small bowl. 
  2. 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)

 
 

Ingredients: 

  • 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)

Instructions: 

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. 
 
They went fast! We went through a whole batch in a few days.

They went fast! We went through a whole batch in a few days.

 

Enjoy!

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