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Pumpkin Breakfast Cookies Recipe

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4 from 7 reviews

These Pumpkin Breakfast Cookies are a wholesome and delicious way to start your day. Packed with oats, pumpkin puree, seeds, and warm spices, they offer a nutritious boost with natural sweetness from honey and dried cranberries. Perfect for a grab-and-go breakfast or a healthy snack, these cookies combine cozy autumn flavors with simple wholesome ingredients.

Ingredients

Wet Ingredients

  • 1/4 cup coconut oil, melted
  • 1/4 cup honey, warmed gently if needed
  • 1/2 cup pumpkin puree
  • 2 large eggs, beaten

Dry Ingredients

  • 1 cup rolled oats
  • 1 cup quick cooking oats
  • 2/3 cup dried cranberries, preferably unsweetened
  • 2/3 cup pumpkin seeds
  • 1/4 cup ground flaxseed
  • 1-2 teaspoons pumpkin pie spice (or cinnamon)
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, quick cooking oats, dried cranberries, pumpkin seeds, ground flaxseed, pumpkin pie spice, and sea salt. Stir to evenly distribute all dry components.
  3. Add Wet Ingredients: Add the pumpkin puree, beaten eggs, melted coconut oil, and honey to the dry mixture. Stir thoroughly until all ingredients are fully combined into a sticky dough.
  4. Shape Cookies: Using a 1/4 cup measuring scoop, drop scoops of the dough onto the prepared baking sheet. Slightly flatten each dough ball since these cookies don't spread during baking.
  5. Bake: Place the baking sheet in the preheated oven and bake the cookies for 15 to 20 minutes, or until the edges turn lightly golden brown.
  6. Cool and Store: Allow the cookies to cool on the baking sheet to firm up before transferring them to an airtight container for storage.

Notes

  • For a vegan option, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use maple syrup instead of honey.
  • Cookies can be stored at room temperature in an airtight container for up to 5 days, or frozen for longer storage.
  • Adjust pumpkin pie spice to taste; cinnamon alone works well if pumpkin pie spice is unavailable.
  • To reduce sweetness, choose unsweetened dried cranberries or reduce honey quantity slightly.
  • Using quick oats helps the cookies bind together better and gives a softer texture.

Find it online: https://recipeplenty.com/pumpkin-breakfast-cookies-recipe/