Maple Pumpkin Breakfast Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

15-20 mins

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • ½ cup pumpkin puree
  • ¼ cup salted butter, melted
  • ¼ cup maple syrup
  • 1 large egg, lightly beaten
  • 2 tablespoons Justin’s Maple Almond Butter
  • ½ teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups old-fashioned oats
  • ⅔ cup dried unsweetened cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine the pumpkin, melted butter, maple syrup, egg, almond butter, salt and pumpkin pie spice. Mix until well combined, Add the oats, cranberries, pumpkin seeds, and flaxseed. Stir until fully combined.
  3. Scoop dough balls (about ¼ cup each) onto a cookie sheet lined with parchment paper. Press down gently to flatten slightly. Bake for about 15-20 minutes until golden brown.
  4. Cool 5 minutes on the baking sheet before cooling completely on a wire rack. Store in an air-tight container for up to a week.
INGREDIENTS
  • ½ cup pumpkin puree
  • ¼ cup salted butter, melted
  • ¼ cup maple syrup
  • 1 large egg, lightly beaten
  • 2 tablespoons Justin’s Maple Almond Butter
  • ½ teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups old-fashioned oats
  • ⅔ cup dried unsweetened cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine the pumpkin, melted butter, maple syrup, egg, almond butter, salt and pumpkin pie spice. Mix until well combined, Add the oats, cranberries, pumpkin seeds, and flaxseed. Stir until fully combined.
  3. Scoop dough balls (about ¼ cup each) onto a cookie sheet lined with parchment paper. Press down gently to flatten slightly. Bake for about 15-20 minutes until golden brown.
  4. Cool 5 minutes on the baking sheet before cooling completely on a wire rack. Store in an air-tight container for up to a week.
Great Summer Recipes
Cinnamon Almond Butter Snickerdoodles on a cooling rack with Justin's peanut butter jar and white cloth on a wood background

Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.

 

What’s spookier than a mystery pretzel found in your suitcase purchased from an unidentified airport on an unknown trip from who knows how long ago? These Peanut Butter Stuffed Chocolate Dipped Pretzels. And by spooky, I mean that in the spooktacularly-cute Halloween sense, of course. The mystery pretzel is the other kind of spooky.