These pumpkin breakfast cookies are filled with so much goodness – yet they’re so easy to make! Add them to your meal prep routine this fall for some seasonal glow for the everyday.
These pumpkin breakfast cookies are the perfect breakfast: They’re healthy (as in, healthy-healthy – just like my favorite pumpkin oatmeal), so they’re useful for anything from a rushed on-the-go breakfast, as part of routinely meal prep, healthy snacking or as a conservative lunchbox treat.
Making them is actually not an act of leisure, but a pretty adult and responsible decision.
So you will not even have to decide between being the routine-driven grown-up and the crazy person obsessing over all things fall.
I’m sure you’ll love these healthy breakfast cookies just as much as we do. They’re freezer-friendly, but they also keep pretty well in an airtight container – so you can always have some on hand during the season.
And finally they allow you to light up the sometimes mundane parts of everyday motherhood routines with autumnal glow – lumos!
Pull out all ingredients before you start
These cookies are really simple, but there’s a few ingredients to measure out. To avoid feeling frazzled, running from cupboard to drawer like a crazy person I highly recommend gathering all the ingredients before you start measuring.
And especially so if you’re baking with the kids around, or even with them helping – trust me. I learned the hard way.
Use a cookie scoop
If there is one kitchen gadget I’m never going to be without again, it would be a cookie scoop.
And I’m 100% serious. It perfectly scoops muffin batter without making a mess. It even fills twice baked potato skins!
And, of course, it scoops cookies. And that’s especially handy with sticky and messy cookie dough like this one.
Be sure to flatten them before baking
The cookies won’t spread or change shape during baking – they’re breakfast cookies made from oats, nuts and seeds, after all.
So make sure to flatten the cookies a little after scooping. I find it’s easiest to do with clean, slightly damp fingers.
Pumpkin Breakfast Cookies
- 1 ½ cups Quick Oats
- ½ cup Old Fashioned Oats
- ⅔ cup Dried Cranberries
- ⅓ cup Pumpkin Seeds
- ⅓ cup Chopped Pecans
- 2 tablespoons Chia Seeds
- 2 teaspoons Pumpkin Pie Spice
- ¼ teaspoon Salt
- 3 tablespoons Coconut Oil melted
- ⅓ cup Pure Maple Syrup
- ⅓ cup Canned Pumpkin
- 2 Eggs beaten
- 1 teaspoon Pure Vanilla Extract
- Heat your oven to 325°F (160°C). Line a cookie sheet with a silicone baking mat OR parchment paper.
- Stir together both kinds of oats, cranberries, pumpkin seeds, pecans, ground chia, pumpkin pie spice and salt in a large bowl.
- Whisk together the remaining ingredients in a separate bowl. Stir into the dry ingredients until well combined.
- Scoop the dough with a 3-tablespoon cookie scoop onto the prepare cookie sheet. Flatten with wet fingers (the cookies won’t change shape during baking).
- Bake for 15-20 minutes, or until golden. Cool on the cookie sheet before storing in an airtight container.
More recipe information
This post was first published as Pumpkin Breakfast Cookies on Food Fanatic.