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)
