It all starts with the spice. I love pumpkin spice! There are many different variations of the pumpkin spice blend. They usually all start with a cinnamon base as the main flavour, then of course cloves and ginger in varying amounts. I add a few more spices to the mix so it’s somewhat of a chai flavour to get that induced warming feeling that these spices are known for. And they’re good for you too! with antioxidant properties to fight those free radicals.
These cookies are great for after a workout. I use pea protein powder to boost the protein content in these cookies which brings it to 6.7 g per cookie! but you could use your favourite unflavoured or vanilla flavoured protein powder. We like to have 2 cookies at a time so that would be 13.4 g of protein (if you want/need/like to count macros).
They taste good too! sometimes you can get a protein bar that has a grainy, gritty texture that’s not the case with these. They have a delightful soft almost bread-like texture with bits of sweet dried cranberries and a touch of turbinado sugar for sweetness and the crunch of the pecans and pumpkin seeds. The batter is sufficient enough to hold all of the add-ins or select which are your favourites but know that this will affect the nutrient count.
They are also good for an on-the-go breakfast or afternoon pick me up (maybe paired with a pumpkin spiced latte or tea?) We know that taking the time to eat in a relaxed, mindful state is the ideal but sometimes that cannot happen and these cookies got your back!
This is almost gluten-free, spelt does contain gluten but is higher if fibre than wheat flour which helps to digest the gluten in spelt. If you need to avoid gluten all-together then replace the spelt with straight gluten-free oat flour
I used pure pureed pumpkin in the can by E.D. Smith of course, you are welcome to peel, cook and puree the pumpkin yourself if you wish. For the small amount of pumpkin that is in this recipe it was best to used canned. Unless you are one to have stored a previously cooked pumpkin in the freezer or jars, you know, something you could use year round, then pumpkin spice season would never need to end! (although, I do prefer having it in season!)
Pumpkin Spice Breakfast Power Cookies
- 1/2 cup oat flour
- 1/2 cup rolled oats
- 1 cup spelt flour
- 2 tbsp pea protein powder
- 1 tsp baking powder
- 1 tbsp pumpkin spice
- 1 tsp salt (optional)
- 1 banana mashed
- 1 cup raw cooked pumpkin
- 1 flax egg
- 1/2 cup almond butter
- 1 tbsp coconut oil
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1/4 cup shredded coconut
- 1/2 cup pecan pieces
- 1/2 dried cranberries
- 1/4 cup pumpkin seeds (shelled)
- turbinado sugar (for sprinkling)
- Preheat oven to 375 F. Prepare a cookie sheet with a silicone baking mat or parchment paper.
- Combine dry ingredients (from oat flour to salt) into a mixing bowl, set aside.
- Combine wet ingredients (from banana to maple syrup) into a separate mixing bowl to mix with a hand mixer or alternately into the bowl of a stand mixer. Blend together until combined and smooth consistency. About 1 minute.
- Add dry ingredients to wet and mix again just until moist. About 1 minute.
- Add the last 4 add-ins: coconut, pecan, cranberries, pumpkin seeds and stir to combine.
- With wet hands, shape into large balls using a half cup measure and place onto the cookie sheet. Press down to flatten to about 1″ thickness and sprinkle with sugar if using.
- Bake for 15 minutes. Remove from sheet onto cooling rack.
- Eat right away or pack into air tight container and freeze for up to 6 months or keep in fridge for about a week.
- Enjoy life in the pink!