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Pumpkin Breakfast Cookies Recipe

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4.2 from 5 reviews

These Pumpkin Breakfast Cookies are a wholesome and delicious way to start your day, packed with oats, pumpkin puree, and nutritious seeds. Naturally sweetened with honey and dried cranberries, they offer a perfect balance of flavors and textures, making them great for a quick breakfast or healthy snack.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

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

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)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent 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 these ingredients together to evenly distribute the flavors.
  3. Add wet ingredients: Pour in the pumpkin puree, beaten eggs, melted coconut oil, and honey. Stir everything thoroughly until the mixture is fully combined into a thick dough.
  4. Scoop the dough: Using a 1/4 cup measuring scoop, drop dollops of the dough onto the prepared baking sheet. Tap the scoop on the sheet to release the dough, which will already resemble cookie shapes.
  5. Flatten cookies: Slightly flatten each dough ball since these cookies will not spread during baking. This helps achieve a uniform shape and even cooking.
  6. Bake: Place the baking sheet in the oven and bake for 15-20 minutes or until the edges turn lightly browned and the cookies are set.
  7. Cool and store: Let the cookies cool completely on the baking sheet before transferring them to an airtight container for storage.

Notes

  • For a vegan option, substitute eggs with flax eggs and honey with maple syrup.
  • You can vary the dried fruit or seeds based on personal preference.
  • Be sure to slightly flatten the cookies before baking as they don’t spread.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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