Pumpkin Breakfast Cookies Recipe

Experience the scrumptious flavor of Pumpkin Breakfast Cookies crafted with nutrient-rich pumpkin puree, hearty wholegrain oats, and just the right blend of spices and cranberries. These Healthy Make Ahead Breakfast treats offer a satisfying crunch and ideal balance of sweetness and spice to kickstart your day with wholesome energy. Enjoy every bite!

I love making these Pumpkin Breakfast Cookies because they are super nutritious and perfect for busy mornings. I start with 1 cup pumpkin puree and 1/3 cup pure maple syrup which gives a natural sweetness while packing in vitamins.

I add 1 large egg for protein and 1 teaspoon vanilla extract to boost the flavor. Then I mix in 1 cup wholegrain oats and 1/2 cup whole wheat flour for extra fiber.

I also include 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground nutmeg to create a warm spice profile. To top it off, I stir in 1/2 cup dried cranberries and 1/3 cup pumpkin seeds for added nutrients and crunchy texture.

These cookies are a healthy make ahead breakfast that offers a balanced mix of energy, protein, and healthy fats you need to get through the day.

Why I Like this Recipe

1. I like how this recipe gives me the perfect balance of sweet and spicy flavors, and the blend of pumpkin, cinnamon, and ginger makes it feel really cozy.
2. I love that it’s a healthy grab-and-go breakfast so I can quickly whip it up for busy mornings, and it’s packed with wholegrain oats and seeds.
3. I appreciate the crunch from the pumpkin seeds and cranberries mixed with the soft texture of the cookies, which makes each bite interesting.
4. I really enjoy that these cookies are made with natural ingredients like maple syrup and pumpkin puree, which makes them taste much better than anything filled with artificial stuff.

Ingredients

• Pumpkin puree: Gives natural moisture, sweet flavor, and fiber plus vitamins to energize your morning.
• Pure maple syrup: Offers smooth, natural sweetness with minerals and a rich, enticing flavor.
• Wholegrain oats: Provide hearty carbohydrates, plenty of fiber, and lasting energy for mornings.
• Pumpkin seeds: Add a crunchy texture, offering protein and healthy fats with a nutty taste.
• Dried cranberries: Lend a tangy burst of flavor, sweetness, and antioxidants for immune boost.
• Egg: Acts as a binding agent and protein source, creating a delightful, cohesive cookie texture.

Ingredient Quantities

• 1 cup pumpkin puree
• 1/3 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup wholegrain oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• 1/3 cup pumpkin seeds

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix together the pumpkin puree, maple syrup, egg and vanilla extract until they are well combined.

3. In a separate large bowl, stir in wholegrain oats, whole wheat flour, baking soda, salt, ground cinnamon, ground ginger and ground nutmeg.

4. Slowly pour the wet ingredients into the dry ones, mixing well but don’t overmix.

5. Fold in the dried cranberries and pumpkin seeds gently until they are evenly distributed.

6. Scoop about a tablespoon of the mixture using a cookie scoop or spoon and drop onto the prepared baking sheet.

7. Slightly press each cookie down with the back of the spoon so they hold together during baking.

8. Bake in the preheated oven for about 12 to 15 minutes or until the edges start to turn a little golden.

9. Once baked, remove the cookies from the oven and let them cool on the sheet for a few minutes.

10. Transfer the cookies to a rack to cool completely before enjoying them as a grab-and-go breakfast!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Measuring cups and spoons
7. Stirring spoon (or whisk)
8. Cookie scoop or a tablespoon for scooping
9. Cooling rack

FAQ

Pumpkin Breakfast Cookies Recipe Substitutions and Variations

• Instead of pumpkin puree, you could use mashed sweet potato or even butternut squash puree; it’ll give a similar texture tho the flavor might change a bit.
• If you dont have pure maple syrup, try substituting with honey or agave nectar, just keep in mind the overall sweetness may vary.
• For whole wheat flour, you might use oat flour or almond flour if you’re looking for a nuttier taste or gluten free option.
• Switch dried cranberries with raisins or even chopped dried apricots if you fancy a different burst of sweetness.

Pro Tips

1. Try chillin the dough for about 15 minutes before shapin the cookies; it helps them hold together better and makes scoopin easier next time
2. When you fold the cranberries and pumpkin seeds in, be extra gentle so they dont break up, which helps keep the texture just right
3. Check your oven for hot spots and maybe rotate the pan halfway through bake time so every cookie gets an even heat
4. If you like ’em chewier, take them out just as the edges start to get a little golden instead of letting ’em bake too long