#SweatingForTheWedding: Pumpkin Oatmeal Breakfast Cookies

It’s here, it’s here, it’s here! Welcome back pumpkin spice season, I’ve missed you!

With the start of the most glorious and delicious season comes my last instalment of the #SweatingForTheWedding recipes. So before I can go all Taylor Swift ‘Begin Again’ on this new season, I’m sending this bridesmaid wedding prep off with a pumpkin spice bang jam packed with nutrients. These are so easy to make and are the perfect pre-workout munchies on the heavenly, crisp autumn mornings!

Pumpkin Oatmeal Breakfast Cookies


  • 2 1/2 cup oats
  • 1 cup pumpkin purée
  • 1 tbsp cinnamon
  • 3 tbsp chai seeds
  • 1 1/2 tbsp flax seeds
  • 1/4 cup white chocolate carob chips or regular white chocolate chips

Assembling the Breakfast Cookies

  1. Preheat oven to 350* and line a baking sheet with parchment paper.
  2. In a large bowl combine oats, pumpkin, and seeds. Mix until fully combined.
  3. Roll dough into 1-2inch balls and flatten into circular patty shape.
  4. Bake for 10 minutes. Let cool on wire rack.
  5. In a microwave safe bowl, melt carob chips or chocolate in 15 second intervals, stirring each time. Once melted, lightly drizzle over cookies.




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