Description
These Pumpkin Breakfast Cookies are a wholesome and delicious morning treat made with wholesome oats, pumpkin puree, and natural sweeteners. Packed with warm spices and optional add-ins like nuts and dried fruit, they offer a perfect balance of flavor and nutrition, ideal for a quick breakfast or snack.
Ingredients
Scale
Main Ingredients
- 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
Optional Add-ins
- 1/4 cup raisins or dried cranberries (optional)
- 1/4 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, peanut butter, honey or maple syrup, and vanilla extract until you get a smooth, creamy mixture.
- Add Dry Ingredients: Stir in the rolled oats, ground cinnamon, ground ginger (if using), salt, and baking soda. Mix everything thoroughly until all ingredients are fully combined to create the cookie dough.
- Add Mix-ins: Fold in any optional add-ins like raisins, dried cranberries, or chopped nuts to add texture and extra flavor to your cookies.
- Shape Cookies: Scoop about 2 tablespoons of dough for each cookie, roll into balls, then slightly flatten them on the prepared baking sheet to form cookie shapes.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden, indicating they are cooked through.
- Cool: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely, which helps them firm up and develop the perfect texture.
Notes
- For a nut-free version, omit nut butters and nuts, and substitute with sunflower seed butter if desired.
- These cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Feel free to customize with your favorite mix-ins such as chocolate chips or seeds for added variety.
- If you prefer sweeter cookies, add a bit more honey or maple syrup according to taste.
- Make sure to flatten the cookies slightly before baking to ensure even cooking and nice texture.
