Get ready to embrace the cozy vibes of autumn with our latest fall treat—Pumpkin Pie Breakfast Cookies! In collaboration with the talented Olivia Adriance, we've crafted the ultimate seasonal snack, featuring our limited edition Pumpkin Pie nut butter. These cookies are bursting with warm, spiced flavors and are the perfect way to kickstart your day or satisfy your sweet cravings on-the-go. Whether you're savoring them with a morning coffee or as an afternoon pick-me-up, you’re sure to fall head over heels for fall all over again!

Ingredients

• 1 cup brown rice flour (can also sub for oat flour or all-purpose flour)
• 1/2 cup Pumpkin Pie nut butter
• 1/2 cup canned pumpkin purée
• 1/4 cup chopped pecans
• 1/4 cup pumpkin seeds
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• Optional: 1/2 cup chocolate chips 

Directions

1. Preheat the oven to 350 degrees F. Line a baking tray with parchment paper or lightly grease and set aside. 
2. To a large bowl, whisk together the nut butter, pumpkin puree, maple syrup, and vanilla extract until well combined. 
3. Add the remaining ingredients to the wet ingredients and mix together until just combined. 
4. Using a cookie scooper (or a 1 ½  Tbsp measure) , scoop out the dough and gently roll into balls before transferring to the pan and pressing down slightly to flatten. Repeat with the remaining dough. 
5. Bake for 15 minutes, or until the cookies are golden at the top and start to crinkle. 
6. Remove from the oven and let cool completely before enjoying and/or storing in an airtight container for up to 1 week.