Pumpkin Breakfast Cookies

These Pumpkin Breakfast Cookies are soft and packed with delicious and wholesome ingredients such as rolled oats, cranberries and pumpkin seeds. Enjoy them on your way out the door, or pack the cookies for a healthy snack.

Why you'll love this recipe

This recipe is packed full of healthy ingredients such as oats, seeds and dried cranberries.

It's not too sweet and keeps you full for a long time.

Enjoy these cookies for breakfast or a guilt-free snack.

Best of all, you can make it in a one bowl and have them ready within 30 minutes.

Ingredients you'll need

• eggs: 2 large
• pumpkin puree: use pure pumpkin puree and not pumpkin filling for this recipe
• maple syrup: adds a nice sweetness that complements the pumpkin; or you can use any sweetener you like
• coconut oil: or a neutral vegetable oil; if you don't like the coconut taste, use a refined coconut oil
• vanilla extract: optional, but highly recommended
• rolled oats: don't use steel-cut oats for this recipe
• all-purpose flour: a little flour helps to keep the shape of the cookies and improve the texture; if you want a gluten-free option, you can omit it
• baking powder: adds a little puffiness to the cookies so they're not too dense
• sea salt: balances out the flavour of the maple syrup
• pumpkin pie spice: is a combination of spices used commonly in pumpkin pie; if you don't have it you can use ground cinnamon instead
• dried fruit & seeds: I used dried cranberries, pumpkin seeds, chia seeds, flax seed and hemp seeds but you can omit or add whatever you like to these cookies

How to make it

Preheat the oven to 350F.

Line a 9" by 13" baking tray with parchment paper.

In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil and vanilla extract.

Add in the oats, flour, baking powder, sea salt, pumpkin pie spice and dried fruit and nuts (cranberries, pumpkin seeds, flax seed, chia seed, hemp seed).

With a spatula, fold the dry ingredients into the wet ingredients until combined.

Use a ¼ cup scoop to portion out the mixture onto the parchment paper and pat down gently so the surface is even.

Bake at 350F for 15-18 minutes, until cookies are slightly puffed.

Cool on the baking tray for 10 minutes before transferring to a wire rack.

How to serve

Serve the cookies at room temperature or slightly warmed.

How to store

Store the Pumpkin Breakfast Cookies in a container at room temperature for up to 2 days, or in the fridge for up to 1 week.

The cookies can be frozen for up to 2 months.

Substitutions

Feel free to play with the additions.

Try adding various dried fruit, nuts or seeds to the cookies.

Use cinnamon in place of pumpkin pie spice.

Or add almond butter in place of the oil.

Other recipes you may like

Be sure to check out these recipes:

Pumpkin Bread With Pumpkin Spice Icing

Pumpkin Spice Latte

Rose Tahini Cardamom Granola

Pumpkin Cinnamon Rolls

Pumpkin Spice SunButter Stuffed French Toast

Raspberry & SunButter Chocolate Oat Bars

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 7 votes

Pumpkin Breakfast Cookies

These Pumpkin Breakfast Cookies are soft and packed with delicious and wholesome ingredients such as rolled oats, cranberries and pumpkin seeds. Eat them on your way out the door, or pack the cookies for a healthy snack.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12

Calories: 165kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 2 large eggs
• 2 tablespoon coconut oil melted, or neutral vegetable oil
• ¼ C maple syrup
• ½ teaspoon vanilla extract optional
• ½ C pure pumpkin puree
• 1 ½ C rolled oats
• ¼ C all-purpose flour
• 1 teaspoon baking powder
• ⅛ teaspoon sea salt
• 1 teaspoon pumpkin pie spice

Add ins:

• ½ C dried cranberries
• ¼ C pumpkin seeds
• 2 tablespoon chia seeds
• 2 tablespoon flax seeds
• 2 tablespoon hemp seeds

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F/177°C.
• Line a 9" by 13" baking tray with parchment paper.
• In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil and vanilla extract.
• Add in the oats, flour, baking powder, sea salt, pumpkin pie spice and dried fruit and nuts (cranberries, pumpkin seeds, flax seed, chia seed, hemp seed).
• With a spatula, fold the dry ingredients into the wet ingredients until combined.
• Use a ¼ cup scoop to portion out the mixture onto the parchment paper and pat down gently so the surface is even.
• Bake at 350°F/177°C for 15-18 minutes, until cookies are slightly puffed.
• Cool on the baking tray for 10 minutes before transferring to a wire rack.

Nutrition

Calories: 165kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 75mg | Potassium: 128mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1739IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

Recipe adapted from Leelalicious.