Pumpkin Breakfast Cookies are the perfect way to kick-start your day. These delightful treats are not only packed with wholesome ingredients but also deliver a burst of pumpkin flavor that will warm your morning routine. With a chewy texture and a hint of sweetness, they make a fantastic breakfast option or a convenient snack anytime. Plus, they’re easy to whip up in no time!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 12 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 120
- Protein: 3g
- Carbohydrates: 18g
- Fat: 4g
- Fiber: 2g
- Sugar: 6g
- Sodium: 50mg
Why Make This Pumpkin Breakfast Cookies
These Pumpkin Breakfast Cookies are a great way to enjoy the flavors of fall any time of the year. They offer a nutritious alternative to traditional breakfast options, boasting ingredients like oats, chia seeds, and pumpkin, which are rich in fiber and nutrients. They are naturally sweetened with honey or maple syrup, making them a healthier option for those looking to cut down on refined sugars. Whether you’re rushing to work or enjoying a leisurely breakfast, these cookies are a delightful addition to your morning routine.
How to Make Pumpkin Breakfast Cookies
## Ingredients:
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1/4 cup pumpkin seeds
- 2 tablespoons chia seeds
- 1/2 cup dried cranberries
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
## Directions:
### Step 1: Preparation
Preheat your oven to 350°F (175°C). This is an essential step so your cookies bake evenly and come out perfectly golden.
### Step 2: Mixing
In a large bowl, combine the rolled oats, pumpkin puree, pumpkin seeds, chia seeds, dried cranberries, honey or maple syrup, vanilla extract, pumpkin spice, baking soda, and salt. Mix everything together until well combined. You’ll want a cohesive mixture that is slightly sticky.
### Step 3: Scooping
Using a tablespoon, scoop out portions of the dough and place them onto a lined baking sheet. Space the cookies about 2 inches apart to allow for spreading during baking.
### Step 4: Baking
Flatten each cookie gently with the back of a spoon. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. They may seem soft when you take them out, but they will firm up as they cool.
### Step 5: Cooling
After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Allow them to cool completely, and then enjoy your healthy pumpkin breakfast cookies!
How to Serve Pumpkin Breakfast Cookies
Enjoy these cookies warm with a cup of coffee or tea. They also make an excellent addition to a breakfast buffet or as part of a lunchbox for kids and adults alike. You can even crumble them over yogurt for added texture and flavor!
How to Store Pumpkin Breakfast Cookies
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, they can be stored in the fridge for up to a week. For longer storage, consider freezing them—just make sure to wrap them tightly to prevent freezer burn. They can be frozen for up to 3 months.
Expert Tips for Perfect Pumpkin Breakfast Cookies
- To enhance the flavor, consider adding a pinch of cinnamon or nutmeg in addition to pumpkin spice.
- For a nutty flavor, replace the pumpkin seeds with chopped nuts or add sunflower seeds for variety.
- If you prefer a sweeter cookie, add an extra tablespoon of honey or maple syrup.
- Make sure to use pure pumpkin puree—avoid pumpkin pie filling as it contains added spices and sugars.
Delicious Variations
- Chocolate Chip Pumpkin Cookies: Add a half cup of chocolate chips into the mix for a delightful sweet twist.
- Nutty Pumpkin Cookies: Include a mix of chopped walnuts, pecans, or almonds for extra crunch and nutrition.
- Spiced Pumpkin Cookies: Experiment with adding a splash of ginger or allspice to the mixture for a warm, spiced flavor profile.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned? Yes, you can! Make sure to cook and puree the pumpkin until smooth before using it in the recipe.
- Are these cookies gluten-free? If you use gluten-free oats, these cookies can be made gluten-free.
- Can I add protein powder to the dough? Absolutely! Just swap out some oats for protein powder to boost the protein content without significantly altering the texture.
- How do I know when the cookies are done? They should be lightly golden on the edges. The center may look slightly underdone but will firm up as they cool.
- Can these cookies be made vegan? Yes, simply replace honey with maple syrup and ensure your chocolate or any add-ins are dairy-free.
Conclusion
These Pumpkin Breakfast Cookies are not just delicious but also nourishing, helping you start your day off right. With their comforting flavors and chewy texture, they’re bound to become a staple in your household. Give this recipe a try, and enjoy the delightful aroma filling your kitchen as they bake! Happy baking!
Print
Pumpkin Breakfast Cookies
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious and nutritious Pumpkin Breakfast Cookies packed with wholesome ingredients for a perfect start to your day.
Ingredients
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1/4 cup pumpkin seeds
- 2 tablespoons chia seeds
- 1/2 cup dried cranberries
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the rolled oats, pumpkin puree, pumpkin seeds, chia seeds, dried cranberries, honey or maple syrup, vanilla extract, pumpkin spice, baking soda, and salt. Mix until well combined.
- Scoop out portions of the dough onto a lined baking sheet, spacing about 2 inches apart.
- Flatten each cookie with the back of a spoon. Bake for 12-15 minutes until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days or in the fridge for up to a week. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
