Pumpkin Breakfast Cookies are the perfect grab-and-go healthy cookie. Made with hearty wholegrain, nuts, seeds and dried fruit, these are the ultimate fall breakfast recipe.
Hello there! It’s officially fall and I am loving the cooler temps. Today I am sharing a super easy recipe for Pumpkin Breakfast cookies. This cookie recipe can be made ahead. That way you are not wondering what to have for breakfast in the mornings, which saves time. Who is all about that? These pumpkin breakfast cookies are loaded with some the best and healthiest ingredients. And of course it is made with two different kinds of pumpkin. Grab a cup of coffee or glass of milk and let’s get to this recipe!
These pumpkin breakfast cookies are a cake-like cookie recipe. This means the cookies are super soft and chewy. Breakfast cookies are great for mornings because you can just grab a couple and toss them in a bag and go. It makes for a quick and easy breakfast option.
These pumpkin breakfast cookies have all the yummy fall type ingredients like pumpkin puree and seeds, walnuts, spicy cinnamon, craisins and lots of other great stuff. I also added honey for sweetness and both rolled and quick cooking oats for texture. If you don’t want to buy two kinds of oats, just pulse rolled oats 5 to 8 times in a food processor. This breaks down the oats and can be use in placed of quick cooking oats.
There are two things you should note when making these pumpkin breakfast cookies.
1. When measuring the oats make sure to use a spoon scoop method meaning do not scoop directly from the container. Instead, use a spoon to fill your measuring cup. This will give you the exact measurement needed for this recipe.
2. You really should chill the cookie dough mixture before baking. This will just give the cookie dough a chance to harden up a bit. Otherwise you will have a big runny cookie that does not bake correctly.
And, always remember to let your cookies cool completely before eating. You can store the pumpkin breakfast cookies in an air tight container up to one week.
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 cup rolled oats
- 1 cup quick cooking oats
- 1/3 cup craisins
- 1/3 cup chopped walnuts
- 1/3 cup pumpkin seeds
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 2 egg, lightly beaten
- Preheat oven to 325 F. Line a baking sheet with parchment paper.
- In a small bowl or glass measuring cup, melt the coconut oil and honey together in the microwave (I start with 30 secs on high, then stir and heat additional 10 secs until both are melted).
- In a large mixing bowl combine oats, craisins, walnuts, pumpkin seeds, pumpkin pie spice, cinnamon and salt. Add pumpkin puree, beaten eggs and melted coconut oil and honey.
- Place in refrigerator for 30 minutes to chill.
- Drop the cookie mixture in about 1/4 cup sized scoops onto lined cookie sheets and flatten.
- Bake for approximately 15 to 20 minutes or until the edges are lightly brown.
- Let cookies cool on the baking sheet on a wire rack. Store in an airtight container.
Hope you enjoy my pumpkin breakfast cookie recipe!
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