Soft, chewy, and packed with fall-inspired flavors, these Pumpkin Breakfast Cookies are a wholesome and convenient grab-and-go option for breakfast or a quick snack. Made with simple, healthy ingredients like pumpkin puree, oats, and optional add-ins, these cookies strike the perfect balance between nourishing and delicious.
Why You’ll Love This Recipe
Quick and Easy: These cookies come together in just 25 minutes, making them ideal for busy mornings.
Nutritious: Packed with oats, pumpkin, and optional nuts or dried fruit, they’re a good source of fiber and nutrients.
Customizable: You can easily swap or add ingredients to suit your preferences.
Grab-and-Go Convenience: Perfect for busy schedules or a quick snack any time of day.
Kid-Friendly: Their soft texture and hint of sweetness make them a hit with kids too.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups rolled oats
1/2 cup canned pumpkin puree
1/4 cup peanut butter or almond butter
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup raisins or dried cranberries (optional)
1/4 cup chopped nuts (optional, such as walnuts or pecans)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the pumpkin puree, peanut butter, honey (or maple syrup), and vanilla extract until smooth.
Stir in the rolled oats, cinnamon, ginger, salt, and baking soda. Mix well until fully combined.
If desired, fold in raisins or cranberries and chopped nuts for added texture and flavor.
Scoop about 2 tablespoons of dough per cookie, roll into a ball, and flatten slightly on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: Makes 12 cookies
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Chocolate Lover’s Twist: Add 1/4 cup of chocolate chips for a sweeter touch.
Gluten-Free Option: Use certified gluten-free oats to accommodate dietary needs.
Spiced Up: Add a pinch of nutmeg or cloves for an extra fall-inspired flavor.
Nut-Free: Use sunflower seed butter as a substitute for peanut or almond butter.
More Protein: Mix in a scoop of your favorite protein powder.
Storage/Reheating
Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
Freezing: Place the cooled cookies in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm them in the microwave for 10–15 seconds if you prefer them slightly soft and warm.
Related Recipes:
FAQs
How can I make these cookies vegan?
Replace honey with maple syrup and ensure the other ingredients, such as peanut butter, are vegan-friendly.
Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree works well, but make sure it’s well-drained to avoid adding extra moisture.
Are these cookies suitable for kids?
Absolutely! They’re soft, mildly sweet, and full of wholesome ingredients, making them a great snack for kids.
Can I double the recipe?
Yes, simply double all the ingredients to make a larger batch. You may need to bake them in multiple batches depending on the size of your baking sheet.
What other mix-ins can I add?
Try shredded coconut, sunflower seeds, or chopped dried apricots for even more variety and texture.
Conclusion
Pumpkin Breakfast Cookies are a simple, versatile recipe that brings all the cozy flavors of fall into a convenient, nutrient-packed treat. Whether you’re rushing out the door in the morning or need a quick snack, these cookies are sure to become a favorite. Customize them to your taste, and enjoy a healthy, homemade treat that’s both satisfying and delicious.
📖 Recipe:
Print
Pumpkin Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Soft, chewy, and bursting with fall-inspired flavors, Pumpkin Breakfast Cookies are the perfect grab-and-go breakfast or snack. Made with wholesome ingredients like pumpkin puree, oats, and natural sweeteners, these cookies are nutritious, customizable, and kid-friendly. Quick to make in just 25 minutes, they’re a healthy and delicious way to start your day.
Ingredients
1 1/2 cups rolled oats
1/2 cup canned pumpkin puree
1/4 cup peanut butter or almond butter
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup raisins or dried cranberries (optional)
1/4 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the pumpkin puree, peanut butter, honey (or maple syrup), and vanilla extract until smooth.
- Add rolled oats, cinnamon, ginger, salt, and baking soda. Mix until fully combined.
- Fold in optional mix-ins like raisins, cranberries, or nuts.
- Scoop approximately 2 tablespoons of dough per cookie, roll into balls, and slightly flatten onto the prepared baking sheet.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Mix-In Ideas: Try chocolate chips, shredded coconut, sunflower seeds, or dried apricots for variety.
Storage: Keep in an airtight container at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze for up to 3 months.
Vegan Option: Use maple syrup instead of honey.
Gluten-Free Option: Use certified gluten-free oats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 120 kcal (per cookie, approximate)
