Oatmeal Pumpkin Breakfast Cookies

 On the eighth day of pumpkin season we made Oatmeal Pumpkin Breakfast Cookies (in my let it snow, let it snow, let it snow….  very deep voice!!!!  My queen of the night aria performance has caused me to lose my high pitch voice for the time being). I thought I would be bored of pumpkin by now (I am not quite there). Josh is enjoying all the pumpkin recipes and encouraging me to come up with new ones.  I will say all though were not even on the 10^th day of pumpkin season,  I have had a few popular pumpkin recipes that have got a whole lot of hits.

 My pumpkin chia bars is the most popular one, that they are being called the oh so delicious pumpkin super food bars. I like the sound of pumpkin super food bars (I should change the name), so thanks so much to everyone who shouts me out on instagram. I am going to half to shout out all the savvynaturalista’s who make my recipes pretty soon. Once I figure out how to add them to my blog! I just figured out how to repost them to my instagram so expect to see more recipes you create re-posted there. Well here is an easy breakfast cookie that I made this weekend, and I definitely had more than two. Enjoy!

Oatmeal Pumpkin Breakfast Cookies Recipe:
1 cup rolled oats
½ cup flour
2 tsps. baking powder
¼ tsp. salt
2 tsps. cinnamon
1 tsp. vanilla extract
1 egg
½ cup muscovado sugar
½ cup pumpkin puree
2 tbsps.  whipped butter, softened
Recipe Directions: Preheat oven to 350 degrees, line a baking sheet with parchment paper and set aside. In a large bowl mix pumpkin, sugar, whipped butter, egg and vanilla extract. Combine oats, flour, baking powder, cinnamon and salt in a medium bowl. Place a heaping tablespoon of cookie dough on parchment paper, use a spoon to create your cookie shape. Place cookies in the oven for 15- 25 minutes or until cookies are firm to the touch.  Let cool and serve with your favorite morning tea.