Pumpkin Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
2.0 tsp Vanilla Extract4.0 cup (1 serving) Honey Bunches of Oats with Almonds Cereal1.0 tsp Baking Powder1.0 tsp Baking Soda12.0 tsp Sucralose (like Splenda)7.0 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)2.0 serving Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g)1.0 tsp Pumpkin pie Spice1.0 tsp Salt
Mix 3.5 cups (7 servings) pumpkin, 2 eggs, Splenda, spices, salt, baking soda, baking powder, and vanilla.
Gently stir in 4 cups cereal. Mix well so all cereal is well coated in pumpkin mixture.
Drop by tablespoonfuls into parchment lined cookie sheets.
Gently smooth down tops of each cookie with a spoon so each cookie is approximately 1/2 inch thick.
Bake at 375 degrees Fahrenheit for 15-20 minutes. (These take longer to bake than regular cookies since they contain so much moist pumpkin.)
When done, they will be gently firm to touch.
Serving Size: Makes 48 large soft & chewy cookies.
Store in sealed container in refrigerator.
Number of Servings: 48.0
Recipe submitted by SparkPeople user WENEPTUN.
Number of Servings: 48.0
Recipe submitted by SparkPeople user WENEPTUN.
Nutritional Info Amount Per Serving
- Calories: 24.6
- Total Fat: 0.6 g
- Cholesterol: 11.3 mg
- Sodium: 55.5 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.0 g
- Protein: 0.8 g