These cookies are next level cosiness. One of these with a cup of tea will put all your problems at bay for a moment, while you enjoy the most moreish cookie I think I’ve made to date.
Unlike my Chocolate Chunk Cookies and my Chocolate Brownies, these Pumpkin Cinnamon Spiced Breakfast Cookies aren’t heavy on the chocolate, but they have just enough to keep my cravings happy while being light, almost-fruity and very autumnal. They are perfect for this time of year thanks to the classic pumpkin spice mix. I make my own very simply with ground cinnamon, mixes spices and ground ginger, although I often like to add ground clove and mace, too. Whatever your pumpkin-spiced preferences may be, these warming cookies just taste like happiness to me.
When I hear the words pumpkin spice, I envisage crisp leaves in varying shades of yellows, oranges and reds. I picture steaming mugs of hot chocolate and I think of thick cosy jumpers. And then, of course, I also think of food. There are so many recipes that celebrate autumn, and my Pumpkin Cinnamon Spiced Breakfast Cookies are one of these such recipes.
These aren’t crispy or crunchy like a biscuit, nor do they have a gooey centre. What they do have is a light, almost air-y interior that melts in the mouth. They’re the good kind of crumbly – and believe me you’ll lick every last crumb from the plate. Studded with health-boosting chia seeds, fragrant coconut, warming spices, creamy cashew butter and rich chocolate chunks, the star of the show is the hidden ingredient: pumpkin (or butternut squash) puree. Yes, my friends, there are vegetables in my cookies!
No need for store-bought pumpkin pie puree, simply chop a pumpkin or squash in half, roast on a lined baking tray for about 40 minutes or until really tender, discard the seeds, scoop out the flesh and give it a good mash with a fork.
Are you a pumpkin pie spice lover? Thanks to these cookies, you can have you pumpkin cinnamon spices all day every day – and you won’t have to wait in a coffee shop queue for an overpriced latte!
Pumpkin Cinnamon Spiced Breakfast Cookies
Delicious, cosy and warming spiced autumnal cookies with pumpkin puree and chocolate chunks.
- 100g oats
- 4 tbsp (40g) chia seeds (goldenberry chia seed mix)
- 50g desiccated coconut
- 125g pumpkin (or butternut squash) puree (roasted or steamed and left to cool and mashed with a fork, or from a tin)
- 6 tbsp (80g) maple syrup
- 75g cashew butter
- 1 tbsp pumpkin pie spice (or: 1 tsp cinnamon, ½ tsp mixed spice, ½ tsp ground ginger)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 40g chocolate chips or chunks
- Preheat the oven to 180Fan/200*C and line a baking sheet with parchment paper.
- Add the oats, chia seeds and desiccated coconut to a food processor and blitz until a resembles crumbs but not too fine.
- Now add the pumpkin or butternut squash, cashew butter, maple syrup, all the spices, baking powder, salt, and vanilla extract. Whizz again until a sticky dough is formed.
- Add the chocolate chips, and process briefly until just combined.
- Using a tbsp and your hands, roll into balls. This may get sticky so wash your hands in between as necessary.
- Place each cookie on the baking sheet and press to flatten slightly.
- Bake for 14-16 minutes or until turning golden brown.
- Allow to cool on the parchment paper on a wire rack completely before storing in an airtight container for up to 5 days or in the freezer for longer.
That’s it for my Pumpkin Cinnamon Spiced Breakfast Cookies – I hope you’ll love them as much as I do. Please leave your comments below and remember to tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. You can also find me on Twitter, Facebook and Pinterest – do say hi!
With pumpkin love x