Pumpkin Breakfast Cookies

Introduction

Pumpkin Breakfast Cookies are a warm and wholesome way to start your day. With the rich, comforting flavor of pumpkin combined with oats, nuts, and spices, they strike the perfect balance of sweetness and nutrition. Packed with fiber, healthy fats, and a touch of fall-inspired spice, these cookies are an ideal grab-and-go breakfast or snack.

The best part? These cookies are not only filling but also incredibly delicious, with a soft, chewy texture that’s satisfying yet light. Whether you’re rushing through a busy morning or enjoying a leisurely weekend, these cookies offer a perfect mix of convenience and flavor. Each bite is like a cozy embrace that gets your day off to the right start.

Perfect for:

• Breakfast on-the-go
• Family breakfast
• Snack time
• Meal prep for the week
• Pumpkin spice lovers

Why You’ll Love This Pumpkin Breakfast Cookies

Here’s why Pumpkin Breakfast Cookies will become your new favorite morning treat:

• Nutritious Ingredients: These cookies are filled with heart-healthy oats, seeds, nuts, and pumpkin, making them a wholesome and filling breakfast choice.
• Sweet and Spicy Flavor: The combination of pumpkin, cinnamon, and nutmeg gives these cookies a comforting, warm spice flavor perfect for fall.
• Chewy and Satisfying: With their chewy texture and rich flavor, these cookies will keep you satisfied all morning long.
• Easy to Make: Simple to prepare with common pantry ingredients, these cookies come together quickly for a no-fuss breakfast.
• Customizable: The recipe is flexible, allowing you to experiment with different add-ins, such as dried fruits, chocolate chips, or seeds.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 15 minutes
• Cooking Time: 12-15 minutes
• Servings: 18 cookies
• Calories per serving: Approximately 120-140 calories
• Key Nutrients: Protein: 3g, Carbs: 18g, Fat: 6g

Ingredients

Gather these ingredients to make your Pumpkin Breakfast Cookies:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup rolled oats
• ½ cup whole wheat flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 1 large egg
• ¼ cup coconut oil or unsalted butter, melted
• ½ teaspoon vanilla extract
• ½ cup chopped nuts (walnuts, pecans, or almonds)
• ¼ cup pumpkin seeds or sunflower seeds
• ¼ cup dried cranberries or raisins (optional)

Ingredient Highlights

• Pumpkin Puree: The star ingredient of these cookies, pumpkin puree provides moisture, natural sweetness, and a boost of vitamins and fiber.
• Oats: Oats add a hearty, filling texture while providing essential fiber and energy to keep you satisfied throughout the morning.
• Spices: A combination of cinnamon and nutmeg infuses the cookies with a warm, cozy flavor that pairs perfectly with the pumpkin.
• Nuts and Seeds: The added nuts and seeds provide a satisfying crunch, healthy fats, and extra protein to make these cookies more nourishing.
• Honey or Maple Syrup: For a touch of natural sweetness, honey or maple syrup balances out the flavors without being overly sugary.

Step-by-Step Instructions

Here’s how to make Pumpkin Breakfast Cookies:

Prepare the Cookie Dough:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Mix the Wet Ingredients: In a large bowl, combine the canned pumpkin puree, honey (or maple syrup), egg, melted coconut oil (or butter), and vanilla extract. Stir until smooth and well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to keep the cookies soft and chewy.
5. Add Nuts, Seeds, and Dried Fruit: Fold in the chopped nuts, pumpkin seeds, and dried cranberries (if using). Mix until evenly distributed throughout the dough.

Shape and Bake the Cookies:

6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Flatten them slightly with the back of the scoop or a spoon to form cookie shapes. Leave about 2 inches between each cookie.
7. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are firm. They may still look slightly soft in the center but will firm up as they cool.
8. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies are perfect for any occasion:

• On the Go: Grab one or two for a quick, nutritious breakfast on your way out the door.
• With a Hot Drink: Pair these cookies with your favorite coffee, tea, or warm milk for a cozy morning treat.
• As a Snack: Keep a batch of these cookies in your lunchbox or as a post-workout snack for a healthy pick-me-up.
• With Yogurt: Serve with a dollop of Greek yogurt for added protein and creaminess, turning it into a complete meal.
• For Meal Prep: Bake a batch and store the cookies in an airtight container for up to a week, or freeze for longer storage.

Additional Tips for Pumpkin Breakfast Cookies

Here are some tips to ensure your Pumpkin Breakfast Cookies are perfect every time:

• Use Canned Pumpkin Puree: Make sure you use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Measure Your Oats Properly: If you prefer a chewier texture, use old-fashioned rolled oats instead of quick oats. Be sure to measure them correctly for the right consistency.
• Use Room Temperature Ingredients: For the best texture, make sure your egg and melted coconut oil or butter are at room temperature when mixing the dough.
• Chill the Dough: If your dough is too sticky to scoop, refrigerate it for 15-30 minutes to make it easier to work with.
• Mix in Your Favorite Add-ins: Feel free to experiment with different add-ins such as dark chocolate chips, shredded coconut, or even a handful of chia seeds.
• Watch the Baking Time: These cookies are soft and chewy, so be careful not to overbake them. They’ll continue to firm up as they cool on the baking sheet.
• Store in an Airtight Container: Keep leftover cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Recipe Variations for Pumpkin Breakfast Cookies

Here are 10 variations you can try for Pumpkin Breakfast Cookies:

• Chocolate Chip Pumpkin Breakfast Cookies: Add a handful of dark chocolate chips to the dough for a richer, sweeter cookie.
• Cranberry Pecan Pumpkin Breakfast Cookies: Use chopped pecans and dried cranberries for a more textured and tart cookie.
• Oatmeal Raisin Pumpkin Cookies: Swap the nuts for raisins or sultanas to create a classic oatmeal raisin-inspired version.
• Coconut Pumpkin Breakfast Cookies: Stir in shredded coconut for added flavor and texture.
• Vegan Pumpkin Breakfast Cookies: Replace the egg with a flax egg and use coconut oil for a vegan-friendly version.
• Pumpkin Spice Chia Breakfast Cookies: Add chia seeds for an extra dose of fiber and omega-3s, along with an added crunch.
• Maple Pecan Pumpkin Cookies: Use maple syrup as the sweetener and add chopped pecans for a nutty twist.
• Almond Butter Pumpkin Breakfast Cookies: Replace the coconut oil with almond butter for a richer, nuttier flavor.
• Gluten-Free Pumpkin Breakfast Cookies: Substitute the whole wheat flour with a gluten-free flour blend for a gluten-free option.
• Apple Cinnamon Pumpkin Cookies: Add finely chopped apple pieces along with the pumpkin for a fruity, cinnamon-filled variation.

Freezing and Storage for Pumpkin Breakfast Cookies

• Freezing: These cookies freeze well. Simply place them in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag. They’ll stay fresh for up to 3 months. Thaw at room temperature before serving.
• Storage: Store leftover cookies in an airtight container at room temperature for up to a week, or in the fridge for longer freshness.

Special Equipment for Pumpkin Breakfast Cookies

Here are some special equipment items to make preparing your Pumpkin Breakfast Cookies easier:

• Electric Mixer: A hand or stand mixer can help mix the wet ingredients together, especially if you’re using coconut oil.
• Cookie Scoop: A cookie scoop ensures even-sized cookies for consistent baking.
• Baking Sheets: Use parchment-lined or non-stick baking sheets to prevent sticking and ensure even baking.
• Parchment Paper or Silicone Mats: Prevent sticking and ensure even baking with parchment paper or silicone baking mats.
• Measuring Cups and Spoons: Precision in measurements ensures the best result, especially with ingredients like oats and spices.
• Wire Rack: A cooling rack helps the cookies cool evenly without becoming soggy.
• Oven Thermometer: An oven thermometer ensures your cookies bake at the right temperature, especially if your oven runs hot or cold.
• Storage Containers: Keep cookies fresh by storing them in airtight containers once cooled.

Frequently Asked Questions for Pumpkin Breakfast Cookies

Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid excess moisture.

2. Can I freeze the dough?
   Yes, you can freeze the dough. Scoop the dough onto a baking sheet, freeze until firm, then transfer to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time.
3. Can I substitute the egg for something else?
   Yes, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute for the egg.
4. How do I know when the cookies are done?
   The cookies should be lightly golden around the edges and firm to the touch. They will continue to set as they cool.
5. Can I make these cookies gluten-free?
   Yes, simply replace the whole wheat flour with a gluten-free flour blend, and make sure the other ingredients are also gluten-free.

Print

Conclusion

Pumpkin Breakfast Cookies are the perfect blend of comfort and nutrition, offering a delicious start to your day. Packed with warm spices, a chewy texture, and wholesome ingredients like oats, pumpkin puree, and a hint of cinnamon, these cookies are not only satisfying but also provide a great energy boost. They’re easy to make and can be customized with your favorite add-ins like nuts, seeds, or dried fruits.

Whether you’re rushing out the door or savoring a slow morning, these cookies are a convenient and tasty option to keep you fueled throughout the day. While they’re fantastic for fall, they’re delicious year-round, making them a versatile breakfast treat.

I’d love to see how your Pumpkin Breakfast Cookies turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Enjoy baking!