Pumpkin Breakfast Cookies

These Pumpkin Breakfast Cookies are a warm, satisfying, and wholesome way to start your day. Packed with the cozy flavors of fall and the nutrition of oats, pumpkin, and nuts, they offer a perfect balance of sweetness and energy to fuel your morning. Whether you need a quick breakfast or a snack to enjoy with your coffee, these cookies are a delicious and healthier alternative to traditional morning pastries. The best part? They’re easy to make and can be customized with your favorite add-ins.

Thanks to the natural sweetness of pumpkin, honey or maple syrup, and the richness of peanut butter or almond butter, these cookies are both nutritious and indulgent. With a hint of cinnamon and optional ginger for a touch of spice, these breakfast cookies taste like autumn in every bite. Plus, the addition of raisins or dried cranberries provides a fruity burst, while chopped nuts bring a satisfying crunch. These cookies can be made ahead of time, making them an ideal breakfast option for busy mornings or a handy snack throughout the day.

Why You’ll Love This Pumpkin Breakfast Cookies

You’ll love these Pumpkin Breakfast Cookies because they are simple to make, nutritious, and perfectly flavored for fall. The combination of oats, pumpkin puree, and nut butter provides a wholesome base, packed with fiber, healthy fats, and protein to keep you full and satisfied. The spices like cinnamon and ginger create a warm, comforting flavor that’s perfect for the season.

These cookies are highly customizable, so you can add your favorite mix-ins, whether it’s raisins, cranberries, or nuts. They also offer a healthier alternative to traditional breakfast options while still being indulgent enough to satisfy a sweet tooth. With just a few ingredients and minimal effort, you can enjoy a batch of homemade cookies that are not only delicious but also good for you.

Ingredients

• Rolled oats
• Canned pumpkin puree
• Peanut butter or almond butter
• Honey or maple syrup
• Vanilla extract
• Ground cinnamon
• Ground ginger (optional)
• Salt
• Baking soda
• Raisins or dried cranberries (optional)
• Chopped nuts (optional, such as walnuts or pecans)

Variations

• Vegan Option: Substitute the honey with maple syrup and use almond butter to make these cookies vegan.
• Nut-Free Option: Replace the peanut or almond butter with sunflower seed butter and omit the nuts for a nut-free version.
• Add Chocolate Chips: For a sweeter touch, add a handful of dark chocolate chips or mini chocolate chips to the dough.
• More Fruit: Swap the raisins or dried cranberries for dried apricots, figs, or dates for a different fruity twist.
• Spice it Up: Increase the amount of ground cinnamon or add nutmeg for extra spice in the fall flavor.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the canned pumpkin puree, peanut butter (or almond butter), honey (or maple syrup), and vanilla extract. Stir until everything is well combined and smooth.

Step 3: Add the Dry Ingredients

Add the rolled oats, ground cinnamon, ground ginger (if using), salt, and baking soda to the wet mixture. Stir until everything is evenly incorporated.

Step 4: Add Optional Mix-Ins

Fold in the raisins or dried cranberries and chopped nuts, if using. This adds extra texture and flavor to the cookies.

Step 5: Scoop the Dough

Using a spoon or cookie scoop, scoop tablespoon-sized portions of dough onto the prepared baking sheet. Gently flatten each cookie with the back of the spoon to form a round shape.

Step 6: Bake

Bake the cookies in the preheated oven for 10-12 minutes or until they are golden brown around the edges. The cookies will firm up as they cool.

Step 7: Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them warm or store them for later.

Tips for Making the Pumpkin Breakfast Cookies

• Don’t Overmix the Dough: Be careful not to overmix the dough. Stir just until all ingredients are combined to ensure soft, chewy cookies.
• Adjust Sweetness: If you like your cookies sweeter, feel free to add a little extra honey or maple syrup, but be mindful of the moisture it may add to the dough.
• Use Quick Oats: If you prefer a softer texture, you can use quick oats instead of rolled oats. This will result in a slightly finer texture.
• Check for Doneness: Keep an eye on the cookies while they bake, as oven temperatures may vary. The edges should be golden, but the center can remain soft.

How to Serve

These Pumpkin Breakfast Cookies are perfect as a grab-and-go breakfast or an afternoon snack. They pair wonderfully with a hot cup of coffee, tea, or a glass of milk. For a heartier meal, serve them alongside a smoothie or yogurt. You can also pack them in lunchboxes for a nutritious midday treat or offer them as a wholesome snack for kids.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Breakfast Cookies in an airtight container at room temperature for up to 4-5 days. If you want them to stay fresh longer, keep them in the fridge for up to a week.

Freezing

You can freeze these cookies to enjoy later. Place the cooled cookies in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months. To thaw, leave them at room temperature or warm them up in the microwave for a few seconds.

Reheating

Reheat these cookies in the microwave for about 10-15 seconds to enjoy them warm. Alternatively, you can place them in a preheated oven at 350°F (175°C) for 5-7 minutes.

FAQs

1. Can I use quick oats instead of rolled oats?

Yes, you can use quick oats for a slightly softer texture, but rolled oats are recommended for more chewiness.

2. Can I make these cookies without nuts?

Absolutely! If you prefer nut-free cookies, simply omit the nuts and substitute with more dried fruit or enjoy them as they are.

3. How long do these cookies last?

These cookies will last up to 5 days at room temperature or up to a week in the fridge. They can also be frozen for up to 3 months.

4. Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by using certified gluten-free oats and checking that your baking soda is gluten-free.

5. Are these cookies healthy?

Yes, these cookies are packed with wholesome ingredients like oats, pumpkin, and nut butter, making them a healthier option for breakfast or snacks.

6. Can I add chocolate chips to these cookies?

Yes, you can add chocolate chips to the dough if you prefer a sweeter treat.

7. Can I make these cookies vegan?

Yes, simply substitute the honey with maple syrup and use a plant-based nut butter to make these cookies vegan-friendly.

8. Can I use fresh pumpkin instead of canned pumpkin puree?

While canned pumpkin puree is convenient, you can use fresh pumpkin puree. Just make sure it’s cooked and pureed properly, and that it has a similar consistency to canned pumpkin.

9. What can I substitute for peanut butter?

If you don’t like peanut butter, you can substitute almond butter, cashew butter, or sunflower seed butter for a different flavor.

10. Can I make these cookies with a different spice?

Yes, you can experiment with different spices such as nutmeg, cloves, or allspice for a unique flavor profile.

Conclusion

Pumpkin Breakfast Cookies are a simple, nutritious, and delicious way to start your day. Packed with pumpkin, oats, and nut butter, these cookies are not only filling but also provide a wholesome burst of energy to keep you going. Whether enjoyed with a warm beverage or as a snack on the go, these cookies are the perfect fall treat. Customize them with your favorite mix-ins and enjoy them all season long!

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• Strawberry Frosted Donuts
• Salted Caramel Sugar Cookies

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