This is one of those cookies that is chock full of good things–to the extent that you are not sure what to call them. Cinnamon Pumpkin Oatmeal Oat Bran Pecan Breakfast Cookies with Cinnamon Chips?
I invented them because I love cookies. Much like muffin people are just cake lovers in disguise, I wanted a cookie that could be my morning cookie, the muffin cookie, if you will. I wanted a cookie that my kids and I could grab while running out the door without feeling too horrendously guilty. Yes they have a fair amount of sugar–but so do muffins in case you haven’t looked lately. I remain defiantly happy with these cookies. And if you think you could like them less sweet, by all means reduce the sugar. Or try them for dessert.
As soon as I saw that A Southern Grace–one of my favorite blogs–was holding a cinnamon blogging event, I knew these would be my entry. So I am submitting these cookies to A Cinnamon Celebration–they have the required minimum 1 teaspoon of cinnamon (actually they have more) and the cinnamon chips, while full of horrible stuff for you I know, pretty much send them over the edge. If you like cinnamon.
Laura’s Cinnamon Pumpkin Oatmeal (Breakfast) Cookies
1 cup (126 g) AP flour
3/8 cup (1/4 cup plus 2 T) (64 g) whole grain teff flour
1 1/4 t cinnamon (I used Vietnamese cassia, but Chinese will do to–do not use Mexican, or true cinnamon, which has a different flavor)
1 1/4 t ground ginger
1/4 t cloves
1/4 t allspice
scant 1/2 t baking soda
heaping 1/2 t salt
2 eggs
3/4 cup (186 g) packed pumpkin
1 cup light brown sugar
2 t vanilla
1/2 cup (1 stick) unsalted butter, softened
2 cups rolled oats
1/2 cup (76 g) oat bran
approximately 1 cup chopped pecans (98 g)
1 cup cinnamon chips
Whisk together the first 8 ingredients in a small bowl and set aside.
Cream together the butter and sugar. When it is light and fluffy, add the eggs and vanilla and beat well. Then beat in the pumpkin. Mix in the flour mixture, and then the oat bran and rolled oats. Fold in the pecans and cinnamon chips.
Place plastic wrap firmly over the cookie dough and chill for at least 2 hours, preferably overnight. 15 minutes before baking, preheat the oven to 350 F.
Scoop heaping tablespoons of the dough onto cookie sheets, 2 inches apart. Flatten them slightly with the palm of your hand (the dough will be sticky). Bake for 12-14 minutes, or until the cookies are set and slightly firm. These cookies will stay moist and chewy but truly are best when eaten warm.
Laura! I just made double-chip pumpkin cinnamon muffins this morning and am getting together a post for tomorrow! We are definitely thinking alike!
I’m all about breakfast cookies! These look amazing!
These sound and look so delicious!
I don’t have teff flour, do you think using Whole Wheat Pastry Flour would work for these? I also have white whole wheat flour and oat flour at home…
I happen to have about a cup of pumpkin puree leftover from making muffins and think I am going to give your cookies a try this weekend!
Love pumpkin and oats so these sounds like would be a yummy breakfast treat to me!
Ana
Ana: I have been experimenting a lot with teff flour lately, but I am relatively new to it so I am not sure what whole grain flour it would most closely resemble. I cannot imagine you would go wrong with white whole wheat flour, however. Or oat flour, since there is so much oat already in the cookies.
These look SO good! I love the idea of a breakfast cookie. Personally, I think more people should eat cookies for breakfast, and if you keep posting cookies that look this good, I have no doubt that plenty of people will see the light!
what a great creation! cinnamon compliments pumpkin perfectly (but then again, it pretty much compliments everything perfectly to me…), and i can always get behind an excuse to eat cookies for breakfast. 🙂
I have no issues at all with cookies for breakfast!
Cookies for breakfast? Oh yes, yes, yes. These are scrumptious looking!
These are just perfect for breakfast. They look amazing and I bet they taste delicious. I can just imagine how good they would be with coffee!!
Congrats on Winning the Contest! These look amazing!!!
Wow…nearly all of my favorite flavors in one fantastic breakfast cookie! I would probably nibble on these throughout the day, and also have them for breakfast. Great submission!
These look lovely. I didn’t even realize that there are different kinds of cinnamon. Thanks for posting this!