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Pumpkin Breakfast Cookies Recipe

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3.9 from 6 reviews

These Pumpkin Breakfast Cookies are a wholesome, delicious start to your day, combining hearty oats, nutritious pumpkin puree, and warm pumpkin pie spices. Naturally sweetened with honey and packed with dried cranberries and pumpkin seeds, they make a perfect grab-and-go breakfast or snack option that’s both flavorful and nourishing.

  • Total Time: 25-30 minutes
  • Yield: 12 servings (cookies)

Ingredients

Wet Ingredients

  • 1/4 cup coconut oil (melted)
  • 1/4 cup honey (warmed gently if needed to make more liquid; or maple syrup)
  • 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 sticking and make cleanup easier.
  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 these dry ingredients well to distribute spices and salt evenly.
  3. Add Wet Ingredients: Add 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. Form Cookies: Using a 1/4 cup measuring scoop, drop scoops of the mixture onto the prepared baking sheet. Tap the scoop onto the parchment paper so the dough falls out shaped roughly like cookies.
  5. Flatten Cookies: Slightly flatten each cookie dough mound using the back of the scoop or your fingers as these cookies won’t spread much during baking.
  6. Bake: Bake the cookies for about 15-20 minutes or until the edges become lightly browned and firm to the touch.
  7. Cool: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container for storage.

Notes

  • Use pumpkin pie spice for authentic fall flavor, or substitute with cinnamon if preferred.
  • Honey can be replaced with maple syrup for a vegan-friendly option, but note that the recipe includes eggs.
  • Cookies won’t spread much while baking, so be sure to flatten them slightly before baking.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
  • Feel free to swap dried cranberries with raisins or chopped dates as alternatives.
  • You can make this recipe gluten-free by ensuring the oats used are certified gluten-free.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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