If you’re on the lookout for a truly comforting, wholesome way to start your day, this Pumpkin Breakfast Cookies Recipe is exactly what you need. These cookies are the perfect blend of cozy pumpkin flavor, hearty oats, and a touch of natural sweetness, all tied together with a delightful crunch from nuts and seeds. Whether you’re in a rush or craving something satisfying for a slow morning, these breakfast cookies bring warmth, nutrition, and a hint of autumn magic to your kitchen with every bite.
Ingredients You’ll Need
This recipe is a beautiful example of how simple, wholesome ingredients come together to create a nourishing and flavorful morning treat. Each element plays a special role in adding texture, taste, and that irresistible pumpkin essence.
- 1 ½ cups Quick Oats: These provide a soft, chewy base that helps the cookies hold together perfectly.
- ½ cup Old Fashioned Oats: Adding old fashioned oats gives a nice bit of hearty texture alongside the quick oats.
- â…” cup Dried Cranberries: A burst of tartness and chewy sweetness to brighten each bite.
- â…“ cup Pumpkin Seeds: Crunchy and nutritious, they compliment the pumpkin flavor beautifully.
- â…“ cup Chopped Pecans: These bring warmth and a buttery crunch that feels indulgent but wholesome.
- 2 tablespoons Chia Seeds: A little nutritional powerhouse that also helps bind the cookies gently.
- 2 teaspoons Pumpkin Pie Spice: The magic blend that makes these cookies truly taste like fall in every mouthful.
- ¼ teaspoon Salt: Balances out the sweetness and enhances all the flavors.
- 3 tablespoons Coconut Oil (melted): Adds richness and a subtle tropical note that complements the pumpkin perfectly.
- â…“ cup Pure Maple Syrup: Natural sweetness that keeps the cookies moist and flavorful.
- â…“ cup Canned Pumpkin: The star ingredient, giving moistness, color, and that unmistakable pumpkin charm.
- 2 Eggs (beaten): Helps bind everything together and adds softness.
- 1 teaspoon Pure Vanilla Extract: Enhances the overall flavor with a warm, sweet aroma.
How to Make Pumpkin Breakfast Cookies Recipe
Step 1: Prepare Your Baking Sheet and Oven
Start by heating your oven to a cozy 325°F (160°C). Line your cookie sheet with either a silicone baking mat or parchment paper — this is key so none of those delightful cookies stick and you can easily remove them once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, combine your quick oats, old fashioned oats, dried cranberries, pumpkin seeds, chopped pecans, chia seeds, pumpkin pie spice, and salt. This combination is like a symphony of textures and flavors already, setting the foundation for your breakfast cookie masterpiece.
Step 3: Whisk and Combine the Wet Ingredients
In a separate bowl, whisk together the melted coconut oil, pure maple syrup, canned pumpkin, beaten eggs, and vanilla extract. Once smooth and inviting, pour this mixture into the dry ingredients. Stir everything gently but thoroughly until every bit is wonderfully incorporated.
Step 4: Scoop and Shape the Cookies
Using a 3-tablespoon cookie scoop, drop mounds of the dough onto your prepared cookie sheet. Gently flatten them with wet fingers — remember, these won’t spread much in the oven, so shape each cookie to your desired thickness before baking.
Step 5: Bake Until Golden
Bake your cookies for about 15 to 20 minutes, or until they turn that perfect golden color and fill your kitchen with pumpkin-spiced goodness. Once done, allow them to cool right on the cookie sheet to firm up before transferring to storage or serving.
How to Serve Pumpkin Breakfast Cookies Recipe
Garnishes
A simple dusting of cinnamon or a light drizzle of melted dark chocolate can elevate these pumpkin breakfast cookies, adding an extra layer of indulgence without overpowering the natural flavors.
Side Dishes
Pair these cookies with a hot cup of your favorite coffee, a creamy latte, or even a glass of cold almond milk to enjoy a balanced and satisfying start to your day.
Creative Ways to Present
Stack the cookies with layers of Greek yogurt and fresh fruit in a glass for a layered parfait or break them into crumbles as a topping for warm oatmeal or smoothie bowls for a delightful crunch.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay deliciously soft and flavorful for up to 4 days — perfect for grabbing on busy mornings.
Freezing
You can freeze these cookies in a sealed container or freezer bag for up to 3 months. Just pop them out to thaw overnight in the fridge or reheat directly for a quick treat anytime you want a pumpkin pick-me-up.
Reheating
Warm your pumpkin breakfast cookies in the microwave for about 15 seconds or in a toaster oven until just warmed through. This brings back their freshly baked softness and aroma as if they just came out of the oven.
FAQs
Can I make these cookies vegan?
Absolutely! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and swap the maple syrup or coconut oil with your preferred vegan options to keep them fully plant-based and delicious.
Are these cookies gluten-free?
They can be! Just be sure to use certified gluten-free oats and double-check your other ingredients to avoid cross-contamination.
Can I substitute the dried cranberries?
Yes, dried cherries, raisins, or even chopped dates work beautifully and add their own unique sweetness and texture to the cookies.
How long will these cookies keep fresh?
Stored properly in an airtight container at room temperature, they stay fresh for about 4 days. For longer storage, freezing is your best friend.
Is it okay to use canned pumpkin puree?
Definitely! Canned pumpkin puree is actually preferred for consistency and moisture level, making your Pumpkin Breakfast Cookies Recipe turn out perfectly every time.
Final Thoughts
These Pumpkin Breakfast Cookies Recipe are truly a game-changer for busy mornings and cozy weekends alike. They’re packed with wholesome ingredients, bursting with warm flavors, and just downright comforting with every bite. I can’t wait for you to try them and see how becoming your new favorite breakfast treat feels like. Happy baking and even happier munching!
Print
Pumpkin Breakfast Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20 cookies
- Category: Breakfast Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and nutritious Pumpkin Breakfast Cookies perfect for a wholesome morning treat. These cookies combine hearty oats, dried cranberries, pumpkin seeds, and warm pumpkin pie spice for a flavorful, satisfying start to your day. Made with natural sweeteners and wholesome ingredients, they are easy to prepare and bake to golden perfection, offering a convenient and healthy breakfast or snack option.
Ingredients
Dry Ingredients
- 1 ½ cups Quick Oats
- ½ cup Old Fashioned Oats
- â…” cup Dried Cranberries
- â…“ cup Pumpkin Seeds
- â…“ cup Chopped Pecans
- 2 tablespoons Chia Seeds
- 2 teaspoons Pumpkin Pie Spice
- ¼ teaspoon Salt
Wet Ingredients
- 3 tablespoons Coconut Oil (melted)
- â…“ cup Pure Maple Syrup
- â…“ cup Canned Pumpkin
- 2 Eggs (beaten)
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat the Oven: Heat your oven to 325°F (160°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, stir together the quick oats, old fashioned oats, dried cranberries, pumpkin seeds, chopped pecans, chia seeds, pumpkin pie spice, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, pure maple syrup, canned pumpkin, beaten eggs, and pure vanilla extract until smooth and fully integrated.
- Mix Wet and Dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Stir thoroughly until the dough is well combined and sticky.
- Form Cookies: Using a 3-tablespoon cookie scoop, scoop the dough onto the prepared cookie sheet. Flatten each cookie slightly with wet fingers to shape, noting that they will not spread much during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes or until the cookies turn golden brown around the edges.
- Cool and Store: Allow the cookies to cool completely on the cookie sheet before transferring them to an airtight container for storage. Enjoy as a nutritious breakfast or snack!
Notes
- You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if desired.
- For a nut-free version, replace pecans with additional pumpkin seeds or omit altogether.
- Ensure cookies cool completely before storing to maintain texture and freshness.
- These cookies freeze well; store in a freezer-safe container for up to 3 months.
- Using a cookie scoop ensures uniform cookie size for even baking.
