Recipes

Soft & Fluffy Protein-Packed Pumpkin Pie Breakfast Cookie. Oh yes.

Wow, Wednesday already? This week is flying by! At this moment, I’m sitting on my couch watching college basketball with this little thing cuddled up on me. She’s so pathetic-looking. And so cute. She likes to smoosh her face up against me. I’m ok with this.IMG_0569

Ever since Ashley from The Edible Perspective posted her recipe for her Banana Breakfast Cookie in December, I’ve been eating them almost every.single.day. Sometimes twice a day. Not kidding.

Well, the other day I was out of bananas but I had to have a breakfast cookie. So I subbed leftover mashed sweet potato that I had hanging around after the Maple, Thyme & Bacon Sweet Potato Biscuits. It was tasty. pumpkin cookie-3The next day, I still hadn’t gone to the store to get bananas so I pulled out a can of pumpkin that I somehow hadn’t made into Pumpkin Gingerbread and used that in place of the banana.

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The result: it tasted like pumpkin pie without a crust. Which is perfectly fine by me. I don’t really like pie crust. pumpkin cookie-1

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Soft & Fluffy Protein-Packed Pumpkin Pie Breakfast Cookie

  • Author: Teri

Description

Cookie for breakfast? deal. Healthy cookie for breakfast? DONE.


Scale

Ingredients

  • 1/3 c canned pumpkin
  • 1 egg white or 1 whole egg*
  • 1.5 t pure vanilla extract
  • 1/2 scoop vanilla protein powder**
  • 1 heaping teaspoon cinnamon
  • 1 T milled flaxseed
  • 1/4 t baking powder
  • 1/3 c old-fashioned oats
  • 2 T walnut pieces, chopped***
  • splash of milk (about a tablespoon)
  • Toppings: maple syrup****, coconut butter or oil, nut butter, whipped cream (ok, maybe not for breakfast everyday)

Instructions

  1. In a microwave-safe cereal bowl, mix the pumpkin and egg until well-combined.
  2. Add the vanilla extract and stir to combine.
  3. Add the protein powder, cinnamon, flax, baking powder, and oats. Mix until all ingredients are incorporated.
  4. Stir in walnut pieces and a splash of milk.
  5. Microwave for 1 minute + 45 seconds.
  6. Eat straight from the bowl or dump onto a plate.
  7. Top as desired. I love 1 t of coconut oil, melted in the microwave and drizzled on top. Letting coconut butter melt on top is also delicious.

Notes

  • I use just the egg white because I’m careful about my cholesterol intakesince mine is genetically high. Do what works for you.
  • ** The protein powder is optional. I like the extra punch of protein to help stave off hunger. I’ve used chocolate-flavored protein powder and it worked fine, but I like vanilla better. If you add powder, you may need a little extra milk.
  • *** I just pull out a small handful of walnut halves and crush them in my hand instead of chopping. Because I’m lazy in the morning. And because I am a ninja.
  • **** I eliminated the maple syrup from the original recipe because I’m watching my sugar intake in hopes to lower my triglyceride numbers. However, I do like this better with maple syrup in the mix because then it really tastes like pumpkin pie. If you like things a little sweeter, add 1-2 teaspoons of pure maple syrup to the pumpkin, egg, vanilla mixture. Or just drizzle it on at the end. Or do both if you’re feeling wild.

Nutrition

  • Calories: 370
  • Sugar: 7g
  • Fat: 16g
  • Saturated Fat: 1.8g
  • Fiber: 10 g
  • Protein: 22g

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Once I add toppings, that’s a perfect breakfast for me. Good amount of calories, good fats to keep me satiated, and fiber + protein to keep me full.

Alright, gotta watch the end of the game and then hit the hay down. And when ake up tomorrow, I’ll be eating more pumpkin pie.

Why do you eat pie? For the pie filing or pie crust? Filling for me!

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  • Annette
    at

    I too hate pie crust! I am all about the stuff on top/inside….and man I got to make me some of those breakfast cookies. and stat. 🙂

  • Nicole @ Of Cookies & Carrots
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    Oh my gosh that looks divine! I will deeefinitely have to make me one of those one of these days 🙂 I love everything pumpkin…

    I guess I like the filling too, actually. I odn’t hate the crust at all, but in a lot of cases I can do without it, though I do like the added texture in the case of creamy pies like pumpkin pie. With apple pie I’m totally content without the crust coz I already have something to chew 😉

    Now I’m craving pie… hmm.

  • Megan (Running Foodie)
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    “because I’m a ninja” 🙂 You’re too cute. This sounds DELICIOUS. I’ll have to try it this weekend!

  • Sana
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    Wow, I can SEE how packed that pancake is!

  • Ashley
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    Ooooh, love it. Is there really 16g of fat? I count 12g, minus the protein powder..so I guess that could be right! Wasn’t doubting you, haha, just seemed high using an egg white. Adds up fast! Those are stellar stats though! I crush the walnuts with my ninja hand too! 🙂

  • Mama Pea
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    That Ashley’s just full of great ideas, huh? I always eat the pie filling but never the crust. You and I would get along just fine. But I already knew that.

  • Ally
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    Filling for me! This looks so yummy. I love knew breakfast ideas 🙂

  • Courtney @ The Granola Chronicles
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    I eat it for both! I love the combo of a buttery, crispy crust and a slightly sweet fruit filling. Mmmm!

  • Christina
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    woooooof those look so delicious!!

  • Chase @ The Chase Project
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    I am totally a pie crust girl. I think it can make or break a pie! I always save the crust for last because it’s my favorite part 🙂

  • Elin @andserenitytoo
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    I need both filling and crust. It’s kind of like with chocolate cake – only cake is too dry, and only frosting is too sweet – I need both (preferably in the same bite) 🙂
    Love the idea of a breakfast cookie! Who says you can’t have desserts for breakfast!

  • Lauren
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    Mmmm, looks delicious!!

  • Stephanie @ The Cookie Battle
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    I love everything about pie. It’s my number 2 dessert behind cookies.

    That’s funny that your dog smooshes her face against you, she just likes to be close to you!

  • chelsey @ clean eating chelsey
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    This looks so delicious! I always try to aim in between 400 and 500 calories for breakfast, so this would be perfect. I watch my cholesterol too, and I never knew why mine was high until I found out I had thyroid issues. Darn that thyroid! 🙂

  • Lee
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    I bookmarked this, ninja.

  • alyssa - fashion fitness foodie
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    Looks SO good. I always like to have a lot of calories for breakfast – It’s the most important meal of the day 🙂

  • Jess
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    Cookie for breakfast? Yes, please!

  • Lisa @ Healthy Diaries
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    This looks great! I’ve been trying to find more ways to have a quick AND filling breakfast! How do you not like pie crust?!! I have a very mean recipe that I know you would eat! hihi =)

  • Ashley @ Healthy Heroine
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    Yum! That looks delicious!

    I’m definitely a pie filling kind of girl, pie crust rarely lives up to my expectations.

  • Dana @ My Little Celebration
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    Oh Teri, I couldn’t possibly choose between the filling or the crust! That’s like having to side with peanut butter or jelly, which go PERFECTLY together.

  • Lauren
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    I bet the walnuts in it are so good! We actually talked in class a lot the other day about how the cholesterol in eggs do not affect people as much as cholesterol from other sources like meats, and there’s been lots of studies that suggest you can eat more cholesterol if it’s from an egg source.

  • Kacy
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    Definitely for the filling. Especially fruit pies. yum.

  • Jess @atasteofconfidence
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    I eat it for the crust, definitely- unless it’s apple pie- then I am equal opportunity!

  • Pure2raw Twins
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    Pies – filling! Yes 🙂 Not too big on crust! Having a good filling is key in my book!

  • Hally
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    I love to take recipes my ‘former self’ loved, and change them up for a more healthy option. It’s one of my favorite things to do! Keep those recipes coming!

  • [email protected] Hungry Mess
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    That looks so good! Microwave breakfast? Count me in.

    For me, it depends on the kind of crust, but I’d take a “crisp” over a pie any day! All that filling with some crumbly goodness on top = perfection.

  • Cara
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    Those look amazing! I must give them a try this weekend! I also am not a fan of pie crust, but LOVE the filling!

  • Jenny (Fit Girl Foodie)
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    Your blog is amazing. Love the pumpkin cookie. Definitely going to try that 😀

  • Caroline
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    I’m always on the lookout for new breakfast ideas, I can’t wait to try this! I’m all about the pie crust though. My boyfriend’s mother makes the BEST pies with an amazingly flaky crust.. I just don’t think about what she must put in it to make it that good.

  • Katie
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    So good looking! I am going to make one of these the minute I get home from work tonight… but first I have to go to the store and get pumpkin. Haha…thanks for recipe! 🙂

    I live for the pie crust! It’s definitely my favorite part.

  • Caitlin
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    No pie for this lady really…ever? I just don’t like anything about it – crust, filling, dollop of whipped cream on top. No, no, no.

    When you make a brownie breakfast cookie, I’ll be here. First in line, first to try.

  • Liz @ IHeartVegetables
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    Ohh I want to try that! I have genetically high cholesterol too, so I Try to avoid whole eggs as well. Are triglycerides affected by sugar? I never really know what to do to try to get those down…

  • Laura @ Blogging Over Thyme
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    I eat pie more and more for the insides! Although I do love a flaky pie crust…I don’t get why people say they need to put margarine/crisco type stuff in it, butter always works great with me! 🙂

  • Trisha
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    Those look delicious! I’m loving putting the words “breakfast” and “cookie” in the same sentence!

  • BroccoliHut
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    What a tasty breakfast!! I need to get more pumpkin back in my life.
    I eat pie solely for the filling. Hence my love of crumbles and cobblers versus pies!

  • Nikki
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    I love the puppy nose in the first cookie picture. So cute!

  • Andrea
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    I am eating the pumpkin version as we speak, with the tiniest drizzle of honey, and it’s DIVINE!

  • Grace
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    I really love pumpkin pie so I had high hopes for this. Sorry, but it just didn’t work for me. It’s very dry with an unappealing sawdust-y texture and kind of flavorless–a little maple syrup helped somewhat but I think that’s just because I love maple syrup.

    • Teri
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      bummer! I’m sad it didn’t work out for you. Thanks for your feedback though!

  • Rebekah
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    Wow this is so good! eating this right now! I added a little coconut oil to the mix to make it more moist. also added some fresh nutmeg (because nothing is better than fresh nutmeg) and cut the protein in half. I have to be honest i was a bit hesitant, but it turned out great!

  • Christine Whittington
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    I have made the Pumpkin Breakfast Cookie two days in a row. Yesterday, I made the mistake of making it was a “green” protein powder. It was really green, and combined with the pumpkin, made it look like something, well, that my dog might have left in the yard. It was still delicious, especially with Greek yogurt and a drizzle of raw Tupelo honey from Savannah Bee to hide the thing itself. Today I made it with WF 365 Whey Vanilla Protein Powder–whew–it looked and tasted great! Love it. I am going to try the other breakfast cookie varieties. Thank you, Teri!