Description
Delicious and wholesome Pumpkin Breakfast Cookies made with rolled oats, pumpkin puree, and natural sweeteners. These cookies are perfect for a quick, nutritious breakfast or snack, featuring warm spices and optional dried fruit and nuts for added texture and flavor.
Ingredients
Scale
Main 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
Optional Mix-ins
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped nuts (such as walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, peanut butter, honey or maple syrup, and vanilla extract until the mixture is smooth and fully combined.
- Add Dry Ingredients: Stir in rolled oats, ground cinnamon, ground ginger (if using), salt, and baking soda until everything is fully incorporated into a dough-like consistency.
- Fold in Mix-ins: Gently fold in any optional ingredients like raisins, dried cranberries, or chopped nuts to add texture and flavor.
- Shape Cookies: Using a spoon, scoop about 2 tablespoons of dough per cookie, roll them into balls, and then slightly flatten each ball onto the prepared baking sheet for even baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookies turn a light golden brown, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For nut allergies, use sunflower seed butter or skip the nuts altogether.
- If you prefer a vegan version, substitute honey with maple syrup.
- Adding mix-ins like chocolate chips or shredded coconut can customize the flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure cookies are completely cooled before storing to maintain texture.
