Description
These soft and chewy pumpkin breakfast cookies are packed with flavor and nutrients, making them the perfect on-the-go breakfast or snack. With the warm spices of cinnamon and ginger, plus the wholesome goodness of oats, these cookies are both satisfying and delicious.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 1/2 cup canned pumpkin puree
- 1/4 cup peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup raisins or dried cranberries (optional)
- 1/4 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the rolled oats, canned pumpkin puree, peanut butter (or almond butter), honey (or maple syrup), vanilla extract, ground cinnamon, ground ginger (if using), salt, and baking soda. Stir until well combined.
- If desired, fold in raisins or dried cranberries and chopped nuts.
- Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet. Flatten them slightly with the back of the spoon.
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy these healthy breakfast cookies with a cup of coffee or tea!
Notes
- You can easily adjust the sweetness by adding more or less honey or maple syrup.
- If you prefer a nut-free version, simply omit the nuts and use sunflower seed butter in place of peanut or almond butter.
- Store leftovers in an airtight container for up to 5 days, or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American