Description
Pumpkin Breakfast Cookies recipe that’s cozy, naturally sweetened, and perfect for meal prep. Oats, seeds, and cranberries make every bite wholesome.
Ingredients
1/4 cup coconut oil
1/4 cup honey
1/2 cup pumpkin puree
2 eggs, beaten
2 cups old fashioned oatmeal
2/3 cup dried cranberry
2/3 cup pumpkin seeds
2 tbsp chia seeds
1 tbsp pumpkin pie spice
1/4 tsp salt
Cooking spray
Instructions
1. Preheat oven to 350°F. Line a cookie sheet with foil and spray with cooking spray.
2. Microwave coconut oil and honey in 10-second increments until liquid. Let cool slightly.
3. Mix in pumpkin puree and beaten eggs until smooth.
4. Stir in oats, cranberries, pumpkin seeds, chia seeds, pumpkin pie spice, and salt.
5. Using a 1/4 cup, scoop and flatten dough into cookie shapes on the sheet.
6. Bake for 15–20 minutes until edges are golden and centers are set.
7. Let cool completely. Store in an airtight container in the fridge.
Notes
These cookies aren’t overly sweet, making them perfect for breakfast.
Store in the fridge up to 1 week or freeze for 3 months.
Optional: Add chocolate chips or chopped nuts.
To make vegan, use 1 tbsp ground flax + 2.5 tbsp water per egg, let sit 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pumpkin Recipes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 6g
- Sodium: 63mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 27mg