Chocolate Pumpkin Chia Breakfast Parfait

This fall I have seen pumpkin-spice lattes, pumpkin-spice butter, pumpkin-spice Pringles, pumpkin-spice vodka, pumpkin-spice shower gel, and now…. I have come up with my own pumpkin-infused creation.  Pumpkin chia breakfast parfait.  Maybe not as ground breaking as pumpkin-spice shower gel, … Continue reading

Nutty Pumpkin Breakfast Cookies

Now that the weather is changing and Halloween is right around the corner, more and more sweets keep popping up in my house. So naturally, I have been having less and less willpower to say no not only to sweets, but also crackers, pizza, and chipotle.  And even though the season of over-sized sweaters and leggings has replaced crop tops and jean shorts, I am not willing to give up on my healthy eating grind all together just because I don’t have to worry about putting on a bikini for a few months.

Therefore, I discovered a compromise.  As many people will turn to Halloween candy, pumpkin pie, and double fudge brownies this holiday season, I will shake my head (for the most part) and turn to this healthy alternative. It can be eaten as a breakfast, snack, or dessert!

These cookies, inspired by Kelly Bonnell’s recipe, are gluten-free, contain no refined sugar, and embrace the flavors of fall.

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Nutty Pumpkin Breakfast Cookies 

  • 1 Cup Natural Peanut Butter (I would try almond butter next time)
  • 1 Cup Pureed Pumpkin
  • 1/4 Cup Honey
  • 3 Eggs
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1 Tbsp Pumpkin Pie Spice (cinnamon, cloves, nutmeg)
  • 1/2 tsp Salt
  • 2 Cups Old Fashioned Oats
  • 1 Cup Dark Chocolate Chips/Cacao Nibs (I chopped up a 70% cocoa chocolate bar)
  • 1/2 Cup Chopped Pecans
  • 1/4 Cup Sunflower Seeds

Instructions:

  • Preheat oven to 350 degrees
  • Combine all ingredients except nuts, chocolate, and oats into large mixing bowl
  • Slowly stir and add in the rest of the ingredients
  • Grease baking sheets and use large spoon to divide dough onto sheets at desired cookie sizes
  • Note: Cookies do not spread much so you can place them close together
  • Cook for about 15 minutes or until golden brown
  • Enjoy!
    *Makes 20-30 cookies depending on size

I had these cookies for breakfast and dessert today – so make sure to put them in a place where you won’t be tempted to eat one every time you walk by the kitchen. Beat the urge to grab the candy!

Roommate-Approved, Pumpkin Pie Dip

After a two-week long hiatus from A Smaller Bite, I am back and ready to share with you my new culinary adventures in College Park. It’s been a jam-packed few weeks of reuniting with old friends, getting settled into a new house, … Continue reading