Whole Wheat Pumpkin Spice Breakfast Cookies

Good morning everyone!

I've been remiss in posting anything very seasonal, particularly baked goods, largely due to the persisting 90+ degree heat. It's challenging to wax poetic about cozy cookies, cakes, stews, and soups while typing in a tank top and gym shorts.

But literally overnight, the temperature dropped more than twenty degrees; autumn has arrived in East Texas. I'm ready!

A quick perusal of some of my favorite blogs reveals a plethora of sweets treats, from the gorgeous to the ghoulish; I am so inspired by the creativity of my fellow bloggers. I know it's the season for super-sweet treats, but it's also the time of year for celebrating some of my favorite produce: apples, cranberries, pears, pumpkins, winter squashes, and sweet potatoes, to name but a few. So in the remaining days leading up to H'ween, I'll be offering some baked goods that highlight the natural sweetness of these fall favorites and steer clear of scary sugar levels.

First up, Pumpkin Breakfast Cookies, amped with multiple superfood ingredients from the pumpkin to whole wheat, flax seeds to yogurt.

Now that Nick is in Kindergarten, weekday mornings are even more of a rush, so the more quick and healthy breakfasts I have handy, the better. One or two of these cookies, paired with a cup of milk or a yogurt drink, makes one great breakfast (they can be eaten in the car without making a mess, too). Our carpool buddies (Mae, 6, and Zach, 5) also gave their thumbs up (after picking off the walnuts), as did my lovely husband (he left the walnuts on).

Enjoy!

In addition to being super-nutritious, these cookies are also quick and easy to stir together (even when completely pooped the night before)

Oh cookie scoop, how I love you...

I like to put the walnuts on top so that they can toast as the cookies bake (saving the step of toasting nuts before adding to the batter). Also, it allows nut-loathers to pick off the nuts with ease.

Pumpkin-Flax Breakfast Cookies (including Vegan Variation)

Preheat oven to 350°F
Line cookie sheets with parchment paper or silpats, or lightly coat with cooking spray.

Makes about 2-1/2 dozen cookies

3/4 cup canned unsweetened pumpkin puree

3/4 cup granulated sugar or evaporated cane juice

1/3 cup nonfat plain yogurt

1 large egg

2 tablespoons vegetable oil

1 tsp vanilla

2 cups white whole wheat flour (e.g. King Arthur brand or see note below for tip)

1/4 cup ground flax seeds (flaxseed meal)

2 tsp pumpkin pie spice (see tip below)

1/2 tsp baking soda

1/2 tsp salt

1 cup raisins or dried cranberries

Optional: 1/2 cup chopped walnuts or pecans

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 tablespoonfuls (or use a cookie scoop) onto prepared cookie sheet, spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies. 
4. Bake 11-14 minutes until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool. Repeat with remaining batter.

Vegan Variation: Replace the egg and yogurt with a 6-ounce container of plain or vanilla non-dairy yogurt (e.g., rice yogurt or soy yogurt)

Tips:

Pumpkin Pie Spice: For your own pumpkin pie spice blend, combine 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground allspice, and 1/4 tsp ground nutmeg or cloves.

White Whole Wheat Flour: If you have Kroger stores in your area, look for their store-brand of white whole wheat flour--it is literally half the cost of the King Arthur brand. I imagine other supermarkets are following suit, so check to see if there is a store-brand at your local supermarket, too. You can also use 1 cup regular whole wheat flour + 1 cup unbleached all-purpose flour in place of the white whole wheat flour, or 2 cups whole wheat pastry flour.