These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.
In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest! There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.
Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.
The only one thing this post was missing was a video! Which is hereby remedied. I am leaving the rest of the post and the recipe unadulterated for you below. I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.
And some days I am especially happy to have my breakfast already waiting in the fridge. I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.
Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book. It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).
They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.
HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES
¼ cup Spectrum® coconut oil, melted
¼ cup honey
1 cup rolled old-fashioned oats
1 cup quick cooking oats
⅔ cup unsweetened, dried cranberries
⅔ cup pumpkin seeds
¼ cup ground flaxseed
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pumpkin puree
2 eggs, beaten
Preheat oven to 350 F. Line a baking sheet.
In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
Add pumpkin puree, eggs and warmed coconut oil and honey.
Stir until fully combined.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.
You can find complete recipes of this PUMPKIN BREAKFAST COOKIES in leelalicious.com
I’m just like every other person that loves to bake…once I see those leaves starting to change from green to red, yellow and orange, all I can think about is … pumpkin, pumpkin, pumpkin!
I think about baking all year long but … when fall rolls around, the flavors I crave start to change. If you’re like me, you start to think of all of the things you can make with pumpkin. Pies, bread, cookies and everything else in between! These Gluten Free Pumpkin Cookies are so soft and pillowy … they practically melt in your mouth!
What makes these little mounds of pumpkin heaven even better is a lightly sweetened yogurt cream cheese frosting that has very little fat and calories!
I hope you enjoy these as much as my family and I do!
HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES
1 cup light brown sugar
1 cup sugar
1 cup canola oil
1 15 oz. can pumpkin
2 eggs lightly beaten
1 tsp vanilla
3½ cups gluten free all purpose flour blend
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 T pumpkin pie spice
4 oz cream cheese, room temperature
½ cup powdered sugar
¼ cup Greek yogurt
Preheat oven to 350° and line a baking sheet with parchment paper.
In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
Pour ⅓ of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
Use a small cookie scoop to place mounds of the dough onto the parchment paper.
Flatten out the mounds by smoothing the top with the back of a spoon. (The shape they are going into the oven is pretty much the shape they will be when they are done)
Bake for 11-13 minutes.
Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.
This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day.
And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.
I’ve already share a few coffee cake recipes here on my blog: Raspberry Cream Cheese Coffee Cake, Strawberry Cheesecake Coffee Cake and perfect fall dessert – Cinnamon Apple Crumb Cake.
Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!
Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.
How To Make Pumpkin Coffee Cake | Food Recipes
For Crumb Topping:
¾ cup flor
1 teaspoon ground cinnamon
4 Tablespoons sugar
4 Tablespoons light or dark brown sugar
6 Tbsp. unsalted butter- cold and cut into small cubes
For Cream Cheese Filling:
8 oz. cream cheese-softened
4 Tbsp. sugar
1 teaspoon vanilla
1 egg white
For Pumpkin Cake:
1 ¾ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 egg yolk
2/3 cup brown sugar
1/3 cup sugar
1 cup pumpkin puree
½ cup oil
½ cup plain Greek yogurt
1 ½ teaspoon vanilla
For the Glaze:
3/4 cup powdered sugar
1-2 Tablespoons cream or milk (I used cream)
First make the crumbs:
in a bowl stir together flour, sugar, brown sugar and cinnamon. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy. Mix in egg white and vanilla just to combine. Set aside.
To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
This Paleo Pumpkin Coffee Cake is the perfect fall dessert. Healthy, easy, and so delicious!
Coffee cake is one of my favorite things to make. It’s a cake that is so good it doesn’t need frosting. It’s a little fancier than bread or muffins which means it’s perfect to serve to guests or give as a gift. This is a healthy version, made completely gluten and dairy free. It is so delicious though!! My dad was visiting last week and he isn’t paleo.
He happily ate a large piece and didn’t know it was paleo until I told him- it’s that good!!
This is just like a classic coffeecake. Moist, flavorful cake, with a delicious crumb topping! Isn’t the crumb topping always the best part?? It is simple to make.
The cake is mixed in one bowl, by hand, and the topping comes together in just a couple minutes. It can be in the oven in no time. Once it’s baked and cooled, you will want to keep it in the fridge after the first day. I find paleo baked goods go bad pretty fast if left out. It is also good cold though, so no worries!
HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup coconut sugar
1 cup canned pumpkin
1 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup coconut flour
1/2 cup almond flour
2 tablespoons coconut sugar
1/2 teaspoon cinnamon
2 tablespoons maple syrup
2 tablespoons coconut oil
Preheat oven to 325° and line a 9×9 pan with parchment paper.
Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
It’s almost the middle of the week so today’s dish is a no fuss, simple, mid-week supper. If, like me, you always have a container full of roasted pumpkin in your fridge during autumn, you will have your dinner on the table in no time at all.
If you need to roast your pumpkin, you can always do a quick yoga session while your oven does its magic. That’s what I’ve been trying to do lately – incorporate small yoga sessions into any waiting time. I have a love/hate relationship with yoga. I know I need it as I have the flexibility of a small tank, but because I really suck at it, I tend to procrastinate. My current strategy is to develop a yoga habit (certainly much better than my current chocolate one;)) by finding 20 minutes to practise each day. Waiting for your veggies to finish roasting is as good a time as any.
HOW TO MAKE PUMPKIN, SPINACH AND WALNUT SPAGHETTI | FOOD RECIPES
200 g spaghetti (use gluten-free if you are gluten-intolerant)
3 tbsp / 45 ml olive oil
2-3 garlic cloves, finely diced
2 cups of cubed butternut squash / pumpkin*
about 100 g spinach
½-1 tsp chilli flakes (depending on level of heat and your preference)
½ lemon, zest and juice
salt and pepper, to taste
30 g walnuts, finely chopped
Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
You can find complete recipes of this PUMPKIN,SPINACH AND WALNUT SPAGHETTI in lazycatkitchen.com