I made these oatmeal pumpkin breakfast cookies for Little M last night and he devoured them this morning. Granted the kid will eat anything, and lots of it, but he was literally pointing across the kitchen at them, which I equate with begging for more.

I thought they were pretty yummy too and a great way to get a little veg into the kiddo in the morning! Plus, they freeze really well so when I’m rushing to make lunch in the morning, they’re a quick and easy addition to Little M’s bento box.

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Pumpkin & Oatmeal Breakfast Cookies
Makes approximately 2 dozen breakfast cookies

1 – 15oz can of pumpkin puree
1 large egg
2 t. vanilla extract
2 T. raw sugar (optional)
1 1/2 c. old-fashioned oatmeal, dry
3/4 c. ground flax (sometimes called flax flour)
1 t. cinnamon
1/2 t. nutmeg
dash of ground cloves
1 c. any combo of craisins, raisins, chopped prunes, etc.

Preheat oven to 350 degrees

1. In a medium bowl combine pumpkin, egg and vanilla until blended

2. Add spices, oatmeal and flax and mix well to combine

3. Fold in dried fruit

4. Using a large, 2T. sized cookie scoop, place onto a silpat or parchment paper lined cookie sheet about 2″ apart. Flatten cookies ever so slightly just so they’re not rounded over and are about 1/2″ thick

5. Bake in a 350 degree oven for ~15 minutes until set and holding together well

Enjoy now or freeze and enjoy later!