Description
Pumpkin Breakfast Cookies are soft, gluten-free, and packed with oats, pumpkin puree, cranberries, and pumpkin seeds for a nutritious, fall-inspired breakfast. These wholesome, easy pumpkin breakfast cookies are perfect for grab-and-go mornings and are naturally sweetened with honey or maple syrup!
Ingredients
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1 cup rolled oats
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1 cup quick oats
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1/2 teaspoon salt
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1 teaspoon pumpkin pie spice
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1/4 cup ground flaxseed
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1/4 cup honey (or maple syrup for vegan option)
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1/4 cup melted coconut oil
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1/2 cup pumpkin puree
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2 large eggs (or 2 tablespoons flaxseed meal + 6 tablespoons water for vegan option)
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1/2 cup dried cranberries
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1/3 cup pumpkin seeds (or nuts like pecans/walnuts)
Instructions
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Preheat Oven:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Mix Dry Ingredients:
In a large bowl, combine rolled oats, quick oats, salt, pumpkin pie spice, and ground flaxseed. -
Prepare Wet Ingredients:
In a separate bowl, whisk together honey (or maple syrup), melted coconut oil, pumpkin puree, and eggs (or flax egg substitute). -
Combine Mixtures:
Pour the wet mixture into the dry ingredients and stir until fully combined. Fold in dried cranberries and pumpkin seeds. -
Shape Cookies:
Using a cookie scoop or your hands, form the dough into 2-inch balls. Slightly flatten each ball onto the prepared baking sheet. -
Bake:
Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
Notes
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Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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Substitute pumpkin seeds with your favorite nuts like pecans or walnuts for a different texture.
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Make them fully vegan by using maple syrup and a flaxseed egg.
