While they ran around the yard, I picked a few things from the garden. One of the things I love about gardening is how easy it is to use simple things like old corn stalks, tied with burlap for a simple front porch fall decoration. I also picked a few pumpkins and put a few of those on the porch as well. Zinnias were brought in for the table, the carrots went into soup for dinner and so did the tomatoes.
After we came in, I let the kids pick a movie and I made White Chocolate Pumpkin Breakfast cookies. This recipe is so simple and it's always a big hit in our house. If you try them and you like them, come back and let me know. I love sharing our favorite recipes here with you all.
To make the breakfast cookies, stir together oats, salt and pumpkin pie spice.
Add in the white chocolate chips.
In a separate bowl, combine the honey and the pumpkin.
Stir together and then use your hands to form into balls. Press the cookies down onto a greased cookie sheet.
Bake for 10-15 minutes, or until the edges are starting to turn brown. Let the cookies sit for a few minutes before removing from the cookie sheet.
White Chocolate Pumpkin Breakfast Cookies3 Cups quick oats
1/2 tsp. salt
1 cup white chocolate chips1 tablespoon pumpkin pie spice
1 cup pureed canned pumpkin
1/2 cup honey
Preheat oven to 350 degrees. Mix oats, salt, white chocolate chips and pumpkin pie spice together in a bowl. In a separate bowl, combine pumpkin and honey. Gently stir together.
Grease a cookie sheet and lightly grease your hands with just a touch of oil. Roll dough into medium sized balls and flatten onto cookie sheet. Bake in a pre-heated oven for 10-15 minutes.