Fall is finally here in Atlanta! After living in Florida for thirteen years, I was used to Florida’s three seasons – “hot”, “hotter”, and “hottest”. I had forgotten how amazing fall weather could be. During my first fall in Georgia, I was like a kid in a candy shop when it came to all things fall and that feeling hasn’t left. Right now it’s chilly in the morning (in the 50s and 60s) and warms up to the 70s in the afternoon. It’s beautiful and makes me want to spend all day, every day outside in this beautiful weather. Even when I lived in Florida, fall was my favorite season. I love the warm colors, pumpkin flavored everything and the excitement that the beginning of the holiday season brings.
Even though I lived in the land of hot, you better believe I was wearing a blanket scarf and boots in Florida’s 90 degree inferno. With the start of fall this year, I realized many of my favorite fall things had to do with dessert (shocker, I know). Treats like apple cider donuts, caramel apples, and Halloween candy always were things I looked forward to during fall. This year will be different because I won’t be able to have these things. Since I am allowing myself one “healthy” treat a month, I knew that I wanted my October treat to be something that made me feel like I was celebrating fall but also was filled with nutrients and didn’t leave me feeling sick afterwards. And I knew it HAD to be pumpkin flavored.
I thought of my favorite treats sweetened with maple syrup and honey and remembered these breakfast cookies. These cookies are sweetened with maple syrup and I used to make these cookies all the time in college. I ate them in between class or in the morning with some tea. I decided to tweak these cookies by including pumpkin puree, pumpkin spice and adding pecans on top for a more “fall feel.” Let me tell you, these cookies are DELICIOUS. I might have loved them a little extra because I’ve been off desserts for a month, but I think anyone will find them delicious (sugar addiction or not). These cookies really hit the spot when it came to craving fall. They are not too sweet and go wonderfully with hot drinks like tea or coffee. The day I baked these I picked up some pumpkins, a pumpkin spice candle, and enjoyed these cookies with some pomegranate green tea! Call me basic, but I promise there is no better way to get into the fall spirit than getting into some pumpkin spice. Enjoy!
Pumpkin Spice Breakfast Cookies
1 cup whole-wheat flour
3/4 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon of pumpkin spice
1/8 cup applesauce
1/8 cup pumpkin puree
3 tablespoons maple syrup
2 tablespoons butter, softened but not melted
1/2 teaspoon vanilla
1 cup chopped pecans + whole pecans for decorations
- Preheat oven to 375 degrees F and cover a cookie sheet with parchment paper.
- Whisk together the flour, oats, baking soda, and salt.
- In a separate bowl using an electric mixer beat the applesauce, maple syrup, butter, egg, and vanilla.
- While beating the mixture on a low speed add the dry ingredients until well blended.
- Fold in the nuts with a spatula.
- Take a tablespoon of dough and roll it into a ball with your hands. Place is on the cookie sheet and place one whole pecon on top.
- Bake for 8 – 9 minutes or until they start to brown. (Watch cookies very closely because if they are overcooked at all they tend to be very dry.)
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