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
Scale
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.
