Hi there, Natasha here! Let me tell you about my all-time favorite fall breakfast treat: Pumpkin Breakfast Cookies. These cookies are my go-to for busy mornings, snack breaks, or even as a quick post-workout bite. Packed with oats, cranberries, and pumpkin seeds, they’re wholesome, naturally sweetened, and so easy to make. Plus, they’re gluten-free if you use certified oats. Let me walk you through the recipe and share a few tips along the way.
Ingredients You’ll Need
Here’s everything you’ll need to whip up a batch of these delicious cookies:
- 1/4 cup melted coconut oil
- 1/4 cup honey (warm it gently if needed) or substitute with maple syrup
- 1 cup rolled oats
- 1 cup quick-cooking oats
- 2/3 cup dried cranberries (preferably unsweetened)
- 2/3 cup pumpkin seeds
- 1/4 cup ground flaxseed
- 1-2 teaspoons pumpkin pie spice (or cinnamon, if that’s what you have)
- 1/2 teaspoon sea salt
- 1/2 cup pumpkin puree
- 2 large eggs (beaten)
Let’s Make These Cookies Together
I promise this recipe is as simple as it gets. Here’s how I make them step-by-step:
- Preheat your oven
Set your oven to 350°F (180°C) and line a baking sheet with parchment paper. This will ensure the cookies don’t stick and bake evenly. - Mix your dry ingredients
In a large mixing bowl, combine both types of oats, cranberries, pumpkin seeds, ground flaxseed, pumpkin pie spice, and salt. I like using a whisk or a wooden spoon for this step—it helps distribute everything evenly. - Add the wet ingredients
To the same bowl, add the pumpkin puree, beaten eggs, melted coconut oil, and honey. Stir until the mixture is well combined. The dough will be sticky, but that’s exactly how you want it. - Shape the cookies
Using a 1/4-cup measuring cup, scoop the dough and press it into the cup to pack it down. Tap it onto the parchment-lined baking sheet, and the dough will naturally form a cookie shape. Repeat until all the dough is used. - Flatten and bake
Slightly press down the tops of the cookies with the back of a spoon or your fingers—these cookies won’t spread as they bake. Pop them in the oven for 15–20 minutes, or until the edges turn golden brown. - Cool and store
Allow the cookies to cool completely on the baking sheet. Once cooled, transfer them to an airtight container. They’ll stay fresh for up to a week in the fridge or can be frozen for up to four months.
Why You’ll Love These Cookies
FAQs About Pumpkin Breakfast Cookies
1. Can I make these cookies vegan?
Absolutely! To make them vegan, replace the eggs with a flax egg. Simply mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5–10 minutes until it thickens. Also, swap honey with maple syrup or agave nectar.
2. Can I use other sweeteners?
Yes! While honey or maple syrup are my go-to options, agave nectar or even brown rice syrup would work. Adjust the quantity slightly based on your preferred sweetness level.
3. Can I freeze these cookies?
Definitely. These cookies freeze wonderfully. Place them in a single layer in a freezer-safe bag or container, and they’ll last up to four months. Thaw overnight in the fridge or pop one in the microwave for a quick snack.
4. What can I substitute for pumpkin seeds?
If you don’t have pumpkin seeds, try using sunflower seeds, chopped pecans, walnuts, or even slivered almonds. For a sweeter twist, add chocolate chips instead.
5. Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, these cookies are naturally gluten-free. Always double-check your ingredients if you have gluten sensitivities.
6. How should I store these cookies?
Store the cookies in an airtight container. They’ll stay fresh at room temperature for 3–4 days or in the refrigerator for up to a week. For longer storage, freeze them as mentioned earlier.
7. Can I adjust the spices?
Of course! If you’re not a fan of pumpkin pie spice, you can use just cinnamon, or mix in ginger, nutmeg, or cloves to your taste.
These cookies aren’t just tasty—they’re incredibly versatile. I’ve swapped out the pumpkin seeds for chopped walnuts or pecans, and sometimes I add a handful of dark chocolate chips for an extra treat. They’re also perfect for meal prep, as they hold up well in the fridge or freezer.
If you’re not into early-morning cooking, these cookies are a lifesaver. I grab one (or two!) on my way out the door, and they keep me full until lunch. It’s like having oatmeal on the go, but way more fun.
So, there you have it—my beloved Pumpkin Breakfast Cookies recipe. Give it a try and let me know what you think! Trust me, once you make them, they’ll become a staple in your kitchen too.
