Bake up a batch of these moist, peanut buttery, Pumpkin breakfast cookies on a Sunday afternoon and as your family runs out the door on Monday morning with an “I don’t have time for breakfast” point them towards the tin of Pumpkin Pie Breakfast cookies on the counter. I guarantee you will be the most popular parent in the house.
A breathless “Mama” wakes me. Pushing back the white blanket, I slip out from under my husband’s heavy arm and tiptoe across the wide floor boards to the doorway where my little ones wait; eyes shining, hair akimbo. A quick sleepy snuggle and down the narrow staircase. My mother hears us and emerges from her blue wallpapered bedroom room in our little summer rental on Prudence Island.
The kids settle themselves under a worn summer quilt, on the daybed in the screened in porch while my mother and I make hot drinks for all. We hand out mugs of cocoa to the kids and clamber onto the bed with our coffee. We four sit facing what yesterday was grey sea and blue sky. Now all is black. A pause. The conductor lifts the baton. The puddling shadows shift. The audience sighs and sips their hot cocoa. A drip of grey smudges across the horizon splitting the black canvas into a world above and a world below. The overture begins in earnest as apricot sparks splatter and reflect softly in the iron waves. My boy climbs into my lap and twines his fingers in my tangled hair. I look over and see my daughter has done the same with her grandmother. The white gold sun crests the now pink sea. Night has left the building. Coffee and cocoa are forgotten. From the black came grey, from the grey came apricot and gold. Now streaks of blue and orange spill and drip across the white wave tips.
Amber voiced, my mother softly sings:
“Morning has broken like the first morning
Blackbird has spoken like the first bird
We join in:
Praise for the singing
Praise for the morning
Praise for them springing fresh from the world.”
Moist, chewy and packed with flavor, these healthy breakfast cookies are perfect to munch on any time of the day. Bake up a double batch and freeze the second one. Toss the cookies frozen into your child's lunch box and god willing they will be all defrosted, by lunch, unless you live in the North Pole.
- 1 1/2 cup rolled oats, only use oats marked gluten free if you are cooking for someone who is gluten intolerant.
- 1 cup quick oats if you have them or measure 1 cup regular oats and pulsed in the blender until ground to the fineness of quick oats
- 1 tsp baking powder
- 2 tsp pumpkin pie spice mix, or your own blend of cinnamon, cloves, nutmeg and ginger.
- 1 1/2 tbsp maple syrup optional
- 2 tsp vanilla extract
- 1 med mashed banana
- 1/2 cup mashed pumpkin, I used canned
- 1/3 cup aquafaba
- 3/4 cup dark chocolate chips or raisins
- 1/2 cup natural peanutbutter
Heat oven to 350 fahrenheit.
Place the rolled oats, the baking powder and the quick oats in a medium bowl and stir to combine. Throw the rest of the ingredients into the same bowl and give everything a good stir. Sometimes I just get in there with my hands and give it all good massage.
Line a baking sheet with parchment and scoop out your cookies to the desired size. I portion them out into 2 tbsp scoops. Flatten the cookies a bit and press a fork dusted with flour into the tops to create a criss cross pattern.
Bake for between 15 - 17 minutes.
Store in a closed tin. Makes about 30 cookies at 2 tablespoons of dough each.
My daughter Livy calculated for me that each cookie (2 tablespoons of dough) has about 30 calories, with chips or raisins the total is 38-40 per cookie.