Pumpkin Breakfast Cookies!
It's my favorite season of the year!!! I love the fall! The crisp chill in the air, light jackets and sweaters, my daughter's birthday, pumpkin picking and Halloween are just a few of my favorite reasons why I love the fall so much!
Speaking of pumpkin picking.... in the past I’ve shared some delicious pumpkin recipes during this time of the year and this year will be no different! This easy pumpkin recipe is one that the whole family will enjoy!
Last year, as me and my family set out to go apple picking, I whipped up a batch of these pumpkin breakfast cookies to munch on as we trailed through the orchard. They are great for breakfast with a cup of coffee or tea. Or as a snack! Everyone enjoyed them so it’s only fair that I share this recipe with my readers!
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop a heaping tablespoon onto baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Serving 1 cookie with glaze 120 calories
Serving 1 cookie without glaze 100 calories
I would recommend without the glaze if you’re tracking your calorie intake. Trust me, 2 unglazed cookies is filling and still at 200 calories