Caramel Pumpkin Lactation Cookies

Fall is my favorite time to bake lactation treats! Last year, our best seller was our pumpkin patch brownie trays. A BSU journalist came to my home and filmed a segment for their broadcast, and it was honestly so exciting to talk about the benefits not just of our brownies, but specifically in some of the ingredients that make a lactation cookie functional. 

This year, I am trying out some new recipes and going crazy with the pumpkin. It’s been an experience. Not every recipe is a hit, but I have one for you that is: caramel pumpkin lactation cookies. 

There are three key ingredients that help to boost milk production: flaxseed, oats, and brewer’s yeast. If you don’t have them on hand— you can always purchase a batch from me, and you don’t even have to turn the oven on. Wink wink. 

But, if you’re a DIY-er, I got you. 

Caramel Pumpkin Lactation Cookies 

Ingredients:

• 1 1/2 cups rolled oats

• 1 cup whole wheat flour (or almond flour for a gluten-free option)

• 2 tablespoons ground flaxseed 

• 2 tablespoons brewer’s yeast 

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves (optional, for extra fall flavor)

• 1/2 cup unsalted butter (softened)

• 1/2 cup coconut oil (or use 1 cup of butter total if preferred)

• 1/2 cup brown sugar 

• 1/4 cup maple syrup (adds that autumn touch)

• 1 teaspoon vanilla extract

• 1/2 cup pumpkin puree (unsweetened)

• 1 egg

• 1/2 cup caramel chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, mix together the oats, flour, flaxseed, brewer’s yeast, baking soda, salt, and spices.

3. In a large bowl, cream together the butter, coconut oil, brown sugar, and maple syrup until smooth.

4. Beat in the egg, vanilla extract, and pumpkin puree until fully combined.

5. Gradually add the dry ingredients into the wet ingredients and stir until just combined.

6. Fold in the caramel chips.

7. Scoop the dough (about 2 tablespoons per cookie) onto the prepared baking sheet, leaving about 2 inches between each cookie.

8. Bake for 12-15 minutes, or until the cookies are golden around the edges but still soft in the center.

9. Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

These cookies are not only perfect for fall but are also packed with lactation-boosting ingredients that can support your milk supply! Enjoy them with a cup of tea or warm milk.