Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies
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Nutritional Info
  • Servings Per Recipe: 48
  • 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

View full nutritional breakdown of Pumpkin Breakfast Cookies calories by ingredient


Easy, low calorie, no flour, no fat, no dairy, soft and chewy cookies. Easy, low calorie, no flour, no fat, no dairy, soft and chewy cookies.
Number of Servings: 48


    2.0 tsp Vanilla Extract
    4.0 cup (1 serving) Honey Bunches of Oats with Almonds Cereal
    1.0 tsp Baking Powder
    1.0 tsp Baking Soda
    12.0 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 Spice
    1.0 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.

TAGS:  Desserts |

Member Ratings For This Recipe

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    Sounds good. - 10/14/19