Kathy Smith's Pumpkin Raisin Breakfast Cookie

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Kathy Smith's Pumpkin Raisin Breakfast Cookie

4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 145.7

Total Fat: 8.2 g
Cholesterol: 31.0 mg
Sodium: 13.7 mg
Total Carbs: 16.6 g
Dietary Fiber: 3.4 g
Protein: 3.7 g

View full nutritional breakdown of Kathy Smith's Pumpkin Raisin Breakfast Cookie calories by ingredient

Introduction

Great breakfast or snack cookie. Can be sugar free if you leave out the brown sugar. This recipe is from Kathy Smith's meal plan which I changed a bit to suite my tastes. Great breakfast or snack cookie. Can be sugar free if you leave out the brown sugar. This recipe is from Kathy Smith's meal plan which I changed a bit to suite my tastes.

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 can 100% pure canned pumpkin (not pumpkin pie mix)

1 cup Oats (100% Rolled Oats)

1/2 cup raisins

1/2 cup Pecans

2 tsp unpacked Brown Sugar

4 tsp Pumpkin Pie spice or to taste

2 large Eggs

Tips

Change the nuts to walnuts, cashews if preferred. Change raisins to cranberries or cranraisins, or another preferred dried fruit.

Directions

Preheat oven to 350�F. Line baking sheet with parchment paper.
In a large bowl, combine the eggs, pumpkin, oats, raisins, pecans, pumpkin pie spice, and brown sugar (if using). Stir to thoroughly combine.
Shape mixture into 12 cookies, using your hands, and place evenly spaced on the baking sheet.
Bake for 20-25 minutes, until cookies are set. Let cool before serving.

Serving Size: makes 12 cookies