Pumpkin Breakfast Cookies From NSK | Sound Shore Moms of Westchester

Via The New School Kitchen 

“For a quick meal on-the-go that is packed with nutrient density, these “cookies” may become one of your fave prep-ahead components that work well in a Real Food pinch!

Little hands to big will enjoy this portable treat.

Gluten-free, dairy-free, vegetarian and delicious! “

Photo Courtesy of The New School Kitchen

Click here for FULL Printable Recipe 


  • 1¼ cups Oats (quick or rolled)
  • 1½ tsps Ground Flax Seed
  • 1 tbsp Pumpkin Pie Spice
  • ¼ tsp Sea Salt
  • 1½ tsps Baking Powder
  • ½ cup Pumpkin Seeds
  • ½ cup Sunflower Seeds
  • 1 cup Pitted Dates (chopped)
  • 1 Egg
  • ¾ cup Pureed Pumpkin
  • ¼ cup Raw Honey
  • 1 tbsp Coconut Oil (melted)
  • 1 Carrot (grated)
  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Combine oats, flax seed, pumpkin pie spice, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.
  3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.
  4. Add dry ingredients in with the wet and mix well until a dough-like consistency forms.
  5. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mold.)
  6. Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!

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