Pumpkin Breakfast Cookies are a delicious and healthy way to start my day. Packed with the warm, comforting flavors of fall, these cookies are not only satisfying but also a nutritious option for breakfast or a snack. They're the perfect combination of oats, spices, and pumpkin, with the option to add in nuts, seeds, or dried fruit for extra texture and flavor.
Ingredients
1 ½ cups old-fashioned oats
½ cup whole wheat flour (or almond flour for gluten-free)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup canned pumpkin puree (not pumpkin pie filling)
⅓ cup honey or maple syrup
1 large egg
1 teaspoon vanilla extract
¼ cup coconut oil or melted butter
½ cup chopped nuts (e.g., pecans, walnuts) or seeds
½ cup dried fruit (e.g., cranberries, raisins) or chocolate chips
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the Oven: I start by preheating the oven to 350°F (175°C). Then, I line a baking sheet with parchment paper to ensure the cookies don’t stick.
Mix Dry Ingredients: In a large bowl, I combine the oats, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. I make sure everything is mixed well so the flavors are evenly distributed.
Mix Wet Ingredients: In another bowl, I whisk together the pumpkin puree, honey or maple syrup, egg, vanilla extract, and melted coconut oil. I make sure it’s well combined so the dough will have the right texture.
Combine: Gradually, I add the wet ingredients to the dry ingredients and mix until just combined. I don’t over-mix at this stage. Then, I fold in the nuts, seeds, dried fruit, or chocolate chips for added texture and flavor.
Shape the Cookies: Using a spoon, I scoop out 2-tablespoon portions of the dough and place them on the prepared baking sheet. I flatten each cookie slightly with the back of the spoon because these cookies won’t spread much during baking.
Bake: I bake the cookies for 12–15 minutes, or until the edges are lightly golden and the cookies are set. The smell in the kitchen is amazing!
Cool: Once baked, I allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. I try to resist the temptation to eat them too soon!
Servings and Timing
This recipe makes about 12-15 cookies, depending on the size. The prep time is about 10 minutes, and the baking time is 12–15 minutes, so the total time to make these delicious cookies is around 25-30 minutes.
Variations
Gluten-Free: I use almond flour instead of whole wheat flour to make these cookies gluten-free.
Sweeteners: I can swap honey with maple syrup or agave syrup, depending on my preference.
Add-Ins: Sometimes I like to add chia seeds or flaxseed meal for an extra protein boost, or mix in some dark chocolate chips for a sweeter treat.
Nuts & Seeds: I can mix in any nuts I have on hand, like walnuts or almonds, or swap in pumpkin seeds for a fun twist.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. They’ll last a bit longer if kept in the refrigerator, up to a week. If I want to reheat them, I pop them in the microwave for 10-15 seconds or warm them in the oven for a few minutes to bring back their soft, chewy texture.
FAQs
Can I make these cookies without eggs?
Yes, I can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) to make the cookies vegan.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, I recommend using plain canned pumpkin puree, as pumpkin pie filling contains added sugar and spices that may alter the flavor of the cookies.
Can I freeze these cookies?
Absolutely! I freeze the cookies after they’ve cooled completely. I place them in a single layer on a baking sheet to freeze them first, then transfer them to an airtight container or freezer bag. They’ll last for up to 3 months in the freezer.
How can I make these cookies softer or crunchier?
For softer cookies, I can slightly under-bake them, or I can add an extra tablespoon of coconut oil. If I prefer crunchier cookies, I can bake them a bit longer.
Can I omit the spices?
If I’m not a fan of certain spices, I can adjust the amounts or leave some out. The cinnamon and nutmeg give these cookies their warm, fall flavor, but they can still be delicious with less or none at all.
Conclusion
Pumpkin Breakfast Cookies are one of my favorite go-to recipes when I want something healthy, filling, and full of flavor. With a combination of wholesome ingredients, they’re perfect for breakfast or a quick snack. They’re easy to make, customizable, and packed with all the flavors I love in the fall season. Whether I enjoy them with my morning coffee or as a treat during the day, these cookie
Pumpkin Breakfast Cookies
- Total Time: 25-30 minutes
- Yield: 12-15 cookies
- Diet: Gluten Free
Description
These Pumpkin Breakfast Cookies are a nutritious, fall-inspired treat perfect for a healthy breakfast or snack. Packed with oats, pumpkin puree, and warm spices, they’re sweetened naturally with honey or maple syrup, offering a wholesome, satisfying start to your day. These cookies are customizable with add-ins like nuts, seeds, or dried fruit, and can easily be made gluten-free. Try this easy recipe for a delicious combination of comfort and nutrition, ideal for busy mornings or a grab-and-go snack.
Ingredients
1 ½ cups old-fashioned oats
½ cup whole wheat flour (or almond flour for gluten-free)
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
½ cup canned pumpkin puree (not pumpkin pie filling)
⅓ cup honey or maple syrup
1 large egg
1 tsp vanilla extract
¼ cup coconut oil or melted butter
½ cup chopped nuts (e.g., pecans, walnuts) or seeds
½ cup dried fruit (e.g., cranberries, raisins) or chocolate chips
Instructions
-
Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Mix Dry Ingredients: In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Stir until well mixed.
-
Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, honey or maple syrup, egg, vanilla extract, and melted coconut oil until smooth.
-
Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in nuts, seeds, dried fruit, or chocolate chips for extra texture and flavor.
-
Shape the Cookies: Scoop out 2-tablespoon portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
-
Bake: Bake for 12–15 minutes, or until the edges are golden and the cookies are set.
-
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To make the cookies gluten-free, use almond flour instead of whole wheat flour.
For a vegan version, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water).
To store, keep the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12-15 cookies
