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 1/2 cups old-fashioned oats

1/2 cup whole wheat flour (or almond flour for gluten-free)

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

1/2 cup canned pumpkin puree (not pumpkin pie filling)

1/3 cup honey or maple syrup

1 large egg

1 tsp vanilla extract

1/4 cup coconut oil or melted butter

1/2 cup chopped nuts (e.g., pecans, walnuts) or seeds

1/2 cup dried fruit (e.g., cranberries, raisins) or chocolate chips

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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 tbsp ground flaxseed mixed with 3 tbsp 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