Description
These Pumpkin Breakfast Cookies are a wholesome, delicious start to your day featuring rolled oats, pumpkin puree, and natural sweeteners. Packed with warm spices and optional dried fruits or nuts, they make a perfect on-the-go snack or breakfast treat that’s both satisfying and nutritious.
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 (optional)
- 1/4 cup chopped nuts (optional, 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 ease cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, peanut butter, honey or maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Incorporate the rolled oats, ground cinnamon, ground ginger (if using), salt, and baking soda into the wet mixture. Stir thoroughly until all ingredients are evenly combined to form the cookie dough.
- Fold in Optional Ingredients: Gently mix in raisins, dried cranberries, or chopped nuts if desired, to add texture and flavor.
- Shape Cookies: Using approximately 2 tablespoons of dough per cookie, scoop and roll into balls. Place them onto the prepared baking sheet and gently flatten each cookie slightly to ensure even baking.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges turn lightly golden, indicating the cookies are cooked through.
- Cool: Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely before serving. This helps them set and maintain their shape.
Notes
- You can substitute peanut butter with almond butter for a different nutty flavor or to accommodate allergies.
- Maple syrup can be used in place of honey for a vegan option.
- Optional add-ins like nuts and dried fruits add extra texture and nutrients but can be omitted for a simpler cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, ensure the rolled oats are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
