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You are here: Home / Naturally Frugal Mom / Pumpkin Spice Lactation Cookies

Pumpkin Spice Lactation Cookies

November 23, 2014 by Emily 17 Comments

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Emily is sharing her recipe for pumpkin spice lactation cookies that include with whole oats, brewer’s yeast, and flax meal to provide your body needed nutrients to support lactation.

Pumpkin Spice Lactation Cookies recipe with whole oats, brewer’s yeast, and flax meal to provide your body needed nutrients to support lactation.

Maintaining an adequate milk supply can be a difficult task for some breastfeeding mothers. I agonized over this with my first child when the time came for me to return to work. Pumping just a few ounces at a time was not easy, and the daycare needed two or three full bottles every day.  I’d suck down tons of water and bought tea with fenugreek in hopes of boosting my supply. While this helped, the bitter maple-like taste of the tea was not pleasant.

I wish someone would have told me back then that there are alternatives.   Tastier alternatives that are easy to make right in your own kitchen! Whole oats, brewer’s yeast, and flax meal also provide your body with much needed vitamins and minerals necessary for supporting lactation. The Brewer’s Yeast and flax meal can also be disguised easily in foods such as baked goods.

pumpkin spice lactation cookies ingredients

Instead of forcing down that fenugreek tea, try indulging yourself a little with this recipe for Pumpkin Spice Lactation Cookies. They include some of the traditional ingredients you would find in a pumpkin pie and that powerhouse of whole oats, Brewer’s yeast, and flax meal. Want to experiment a little? You can even try adding in chopped nuts or white chocolate chips!

Pumpkin Spice Lactation Cookies Recipe

Ingredients: 

  • 2 cups all purpose flour
  • 1 cup oats
  • 1 ½ cups brown sugar
  • 1 cup sugar
  • 1 Tbsp. pumpkin pie spice
  • 3 Tbsp. Brewer’s Yeast
  • 2 Tbsp. flax meal
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup butter, softened
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 15 oz. can pumpkin puree

Directions:

  1. Preheat your oven to 350°.
  2. Mix the dry in ingredients in a bowl.
  3. Combine the butter, egg, vanilla, and pumpkin puree in a separate bowl.
  4. Slowly mix the pumpkin mixture into the dry ingredients.Pumpkin Spice Lactation Cookies Directions
  5. Scoop heaping tablespoon-sized portions of dough onto a cookie sheet. Leave about 1  ½ to 2 inches between each scoop.
  6. Bake for 15 minutes. Baking times may vary.
  7. Remove from the oven and allow to cool.Pumpkin Spice Lactation Cookies baking instructions
5.0 from 7 reviews
Pumpkin Spice Lactation Cookies
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Emily
Serves: 2½ dozen
Ingredients
  • • 2 cups all purpose flour
  • • 1 cup oats
  • • 1 ½ cups brown sugar
  • • 1 cup sugar
  • • 1 Tbsp. pumpkin pie spice
  • • 3 Tbsp. brewer’s yeast
  • • 2 Tbsp. flax meal
  • • 1 tsp. baking soda
  • • ½ tsp. salt
  • • 1 cup butter, softened
  • • 1 egg
  • • 1 tsp. vanilla extract
  • • 1 15 oz. can pumpkin puree
Directions
  1. ) Preheat your oven to 350°.
  2. ) Mix the dry in ingredients in a bowl.
  3. ) Combine the butter, egg, vanilla, and pumpkin puree in a separate bowl.
  4. ) Slowly mix the pumpkin mixture into the dry ingredients.
  5. ) Scoop heaping tablespoon-sized portions of dough onto a cookie sheet. Leave about 1 ½ to 2 inches between each scoop.
  6. ) Bake for 15 minutes. Baking times may vary.
  7. ) Remove from the oven and allow to cool
3.2.2807

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Comments

  1. Sarah says

    October 4, 2021 at 11:07 pm

    Do these hold up in a freezer and then defrosted later?

    Reply
  2. Lisa C says

    August 15, 2021 at 11:43 am

    I made these for our daughter in law and all I can say is OMG these are so good!

    Reply
  3. Brooke says

    April 13, 2021 at 8:16 am

    How many calories are these per cookie?

    Reply
  4. Kari says

    October 7, 2020 at 4:47 am

    First off, I LOVE these cookies! How can I make them a harder cookie like texture? I love them but not crazy about the cake like texture. Would I use more sugar, flour,?

    Reply
  5. Jen says

    February 4, 2020 at 10:21 am

    These helped me increase my supply! And they are super yummy! Thank you!

    Reply
  6. Tiffany M Darcy says

    September 29, 2018 at 8:29 pm

    I’ve made these cookies so many times now. They are fantastic! I do cut the sugar down and substitute coconut oil for butter now that I’ve made them a few times. This last time I tripled the pumpkin pie spice and added some all spice in and since we went Apple picking last weekend had so many on hand cut one up and threw it in with the wet ingredients and I’m in autumn heaven right now! Thank you for such a great recipe!!!

    Reply
  7. Rosalyn says

    September 23, 2017 at 7:21 pm

    Just made these tonight and love them! Thanks so much for sharing!

    Reply
  8. Helaena says

    September 22, 2017 at 2:07 pm

    These cookies are super yummy, I did have a major blonde moment and forgot to put the oats in! Whoops guess I’ll just have to make more.

    Reply
  9. Liz says

    July 20, 2017 at 1:22 pm

    I can’t wait to make thirst cookies! Since fenugreek helps me a lot producing milk I would like to add it to this recipe.
    How much should I add??

    Reply
  10. Diana says

    September 14, 2016 at 7:01 pm

    One of the best tasting recepies that’s I’ve had. I cut down on the sugar and butter. Added spiced pumpkin purée instead. Cookies are nice and soft. Had to stop myself from eating entire batch.

    Reply
  11. Allie says

    December 7, 2015 at 7:12 pm

    These cookies turned out wonderfully!! They have a wonderful cake like consistency, and are very flavorful. So tastey I can hardly stop from eating them all in one sitting. Even my husband liked them 😀 I just made them a few hours ago, and I’ve already shared the recipe with my breastfeeding/soon-to-be breastfeeding friends! Yum!!!

    Reply
  12. Lisa says

    November 23, 2015 at 7:37 am

    These came out delicious! My only question, mine came out very cake like and all stuck together on the plate. Should i have baked them longer or is this just how they should be?

    Reply
  13. Jacqui says

    November 15, 2015 at 10:06 am

    I would love to try making these but I’m allergic to yeast. If I omit the yeast will I need to add more flour or anything for the cookies to turn out? Thanks!

    Reply
    • Kelley says

      November 14, 2018 at 12:51 pm

      The yeast is just a supplement so you should be okay to omit it.

      Reply
      • Damon Prince says

        September 6, 2020 at 7:42 pm

        For lactation cookies you cannot omit the yeast. If your goal is just pumpkin spice cookies then you definitely can, but the yeast is essential for the lactation part of these cookies.

        Reply
  14. Deandra says

    October 26, 2015 at 5:03 pm

    Can you make these early and put them in the freezer and take them out when the baby come? and if so how early can you make them?

    Reply
  15. Laisa says

    September 26, 2015 at 11:51 am

    Thanks for the recipe! Love it!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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