I’m sharing my Pumpkin Breakfast Cookies, a healthy and nutritious grab-and-go breakfast with wholegrain oats, cranberries and pumpkin seeds that will make your mornings easier.

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I wasn’t expecting much the first time I made Pumpkin Breakfast Cookies, but wow they surprised me. A chewy base of rolled oats and real canned pumpkin puree gives each bite an odd sort of weight that actually keeps you going.

They’re messy in the best way, with little pockets of flavor that make you slow down even when you’re late. I grab one on rushed mornings and then wonder how something so simple got so interesting.

Not fancy, just smart. If you’re at all curious about a better grab and go morning, these will make you rethink your usual toast.

Ingredients

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Old-fashioned oats: good source of fiber and slow carbs, keeps you full longer.
Pumpkin puree: Vitamin A rich, moist binder, mild natural sweetness, adds moisture and fall flavor.
Maple syrup: Natural sweetener, adds depth not cloying, simple carbs so use sensible.
Pumpkin seeds (pepitas): Crunchy, plant protein and healthy fats, gives texture and nutty bite.
Dried cranberries: Sweet-tart chew, adds sugar and tang, good in small amounts.
Walnuts or pecans: Optional, omega-3 fats and crunch, slightly bitter, balances sweet.
Whole wheat flour: Adds fiber and structure, hearty flavor, swaps to oat flour for gluten-free.

Ingredient Quantities

2 cups old-fashioned rolled oats (not instant)

1 cup whole wheat flour (can sub 1 cup oat flour for gluten free)

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp fine sea salt

1 cup canned pumpkin puree (not pumpkin pie filling)

1/3 cup pure maple syrup (or honey, if you prefer)

1 large egg, room temp

2 tbsp coconut oil, melted (or neutral oil)

1 tsp vanilla extract

1/2 cup dried cranberries

1/2 cup pumpkin seeds (pepitas), plus a few for sprinkling

1/4 cup chopped walnuts or pecans (optional)

How to Make this

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

2. In a large bowl stir together 2 cups old fashioned rolled oats, 1 cup whole wheat flour (or 1 cup oat flour for gluten free), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp fine sea salt until evenly mixed.

3. In another bowl whisk 1 cup canned pumpkin puree (not pumpkin pie filling), 1/3 cup pure maple syrup (or honey if you prefer), 1 large room temp egg, 2 tbsp melted coconut oil (or neutral oil), and 1 tsp vanilla extract until smooth.

4. Pour the wet mix into the dry ingredients and stir until just combined, dont overmix or the cookies get tough.

5. Fold in 1/2 cup dried cranberries, 1/2 cup pumpkin seeds, and 1/4 cup chopped walnuts or pecans if using, make sure everything is evenly distributed.

6. Let the batter rest 5 minutes so the oats soften; if it seems too loose chill 10 to 15 minutes or add 1 tbsp oat flour to thicken.

7. Scoop about 2 to 3 tablespoonfuls per cookie onto the prepared sheet, space about 2 inches apart. Press each mound down slightly with the back of a spoon or your fingers because these wont spread much. Sprinkle a few extra pumpkin seeds on top for looks.

8. Bake for 12 to 15 minutes until edges are set and tops look dry, start checking at 12 minutes so they stay chewy not dry.

9. Cool on the baking sheet 5 minutes so they firm up then transfer to a wire rack to cool completely, theyre easier to handle after a little rest.

10. Store in an airtight container at room temp up to 3 days or freeze up to 2 months, reheat for 10 to 20 seconds in the microwave or 5 minutes in a 350 F oven before eating.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Baking sheet lined with parchment paper or a silicone mat
3. Large mixing bowl plus a medium bowl for the wet ingredients
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula or wooden spoon for folding and scraping
7. Cookie scoop or a 2 to 3 tablespoon measure and a spoon to press the cookies down
8. Wire cooling rack
9. Oven mitts or kitchen towel

FAQ

Q: Can I make these cookies gluten free? A: Yes, swap the 1 cup whole wheat flour for 1 cup oat flour and use certified gluten free rolled oats, otherwise cross contamination can happen. The texture will be a bit more tender so chill the dough 10 minutes before scooping.

Q: Can I make them vegan? A: Yep. Replace the egg with a flax or chia egg (1 tbsp ground flax or chia + 3 tbsp water, wait 5 minutes), use maple syrup instead of honey and make sure your mix-ins are vegan. You might need an extra tablespoon of pumpkin or oats if the dough seems too wet.

Q: How long and what temperature do I bake them? A: Bake at 350 F (175 C) for about 12 to 15 minutes. They're done when the edges are set and lightly browned and the tops aren't glossy. Let them cool on the sheet 8 to 10 minutes to finish setting.

Q: How should I store or freeze them? A: Store in an airtight container at room temp up to 3 to 4 days, or refrigerate up to a week. Freeze fully cooled in a single layer then transfer to a freezer bag for up to 3 months. Thaw on the counter or warm in a toaster oven for a few minutes.

Q: What can I swap for the dried cranberries and nuts? A: Use raisins, chopped dried cherries, sunflower seeds for a nut free option, or semi sweet chocolate chips if you want sweeter cookies. If you remove nuts, add a few extra pepitas or oats for texture so they don't feel too sparse.

Q: Why did my cookies come out flat or too cakey? A: Flat usually means the dough was too wet, you used too much oil, or the oven temp was too low. Chill the dough 10 to 15 minutes and measure ingredients by weight if you can. Cakey cookies usually mean too much flour or they were overbaked, or you used instant oats instead of old fashioned rolled oats so texture changes. Adjust measurements a little and try again.

Pumpkin Breakfast Cookies Recipe Substitutions and Variations

Whole wheat flour: swap the 1 cup for 1 cup oat flour to make them gluten free, or use 1 cup all purpose flour for a lighter texture; if you use oat flour you may need a touch more liquid.
Large egg: make a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes; good vegan option, cookies may be a bit denser.
Pure maple syrup: replace the 1/3 cup with 1/3 cup honey or 1/3 cup packed brown sugar; if using brown sugar add 1 to 2 tablespoons extra oil or water so the dough stays moist.
Pumpkin puree: swap 1 cup with 1 cup canned sweet potato puree or 1 cup unsweetened applesauce for a milder flavor, sweet potato keeps texture and color closest.

Pro Tips

1) Let the batter rest or chill if it seems loose, dont skip this. The oats need time to soak up moisture so the cookies hold together and stay chewy. If you want a tighter cookie, chill 10 to 15 minutes; if you like them fudgy, bake right away and pull them toward the lower end of the time.

2) Toast the pumpkin seeds and nuts in a dry skillet for a few minutes before folding them in. It wakes up the flavor, gives better crunch, and makes the cookies taste way more finished. Let them cool before adding or theyll melt a bit into the dough.

3) Dont overmix once the wet and dry meet. Use a spatula and fold just until combined, otherwise the cookies get tough. Also make sure the egg and oil are room temp so the batter emulsifies smoother and bakes more evenly.

4) Small swaps that work great: use oat flour and certified gluten free oats to go GF, swap honey or a little brown sugar for maple if you want deeper flavor, and sprinkle a tiny pinch of sea salt on top before baking to make the pumpkin and cranberries pop.

Pumpkin Breakfast Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Pumpkin Breakfast Cookies, a healthy and nutritious grab-and-go breakfast with wholegrain oats, cranberries and pumpkin seeds that will make your mornings easier.

Servings

servings

Calories

204

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Baking sheet lined with parchment paper or a silicone mat
3. Large mixing bowl plus a medium bowl for the wet ingredients
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula or wooden spoon for folding and scraping
7. Cookie scoop or a 2 to 3 tablespoon measure and a spoon to press the cookies down
8. Wire cooling rack
9. Oven mitts or kitchen towel

Ingredients

2 cups old-fashioned rolled oats (not instant)
1 cup whole wheat flour (can sub 1 cup oat flour for gluten free)
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp fine sea salt
1 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup pure maple syrup (or honey, if you prefer)
1 large egg, room temp
2 tbsp coconut oil, melted (or neutral oil)
1 tsp vanilla extract
1/2 cup dried cranberries
1/2 cup pumpkin seeds (pepitas), plus a few for sprinkling
1/4 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl stir together 2 cups old fashioned rolled oats, 1 cup whole wheat flour (or 1 cup oat flour for gluten free), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp fine sea salt until evenly mixed.
In another bowl whisk 1 cup canned pumpkin puree (not pumpkin pie filling), 1/3 cup pure maple syrup (or honey if you prefer), 1 large room temp egg, 2 tbsp melted coconut oil (or neutral oil), and 1 tsp vanilla extract until smooth.
Pour the wet mix into the dry ingredients and stir until just combined, dont overmix or the cookies get tough.
Fold in 1/2 cup dried cranberries, 1/2 cup pumpkin seeds, and 1/4 cup chopped walnuts or pecans if using, make sure everything is evenly distributed.
Let the batter rest 5 minutes so the oats soften; if it seems too loose chill 10 to 15 minutes or add 1 tbsp oat flour to thicken.
Scoop about 2 to 3 tablespoonfuls per cookie onto the prepared sheet, space about 2 inches apart. Press each mound down slightly with the back of a spoon or your fingers because these wont spread much. Sprinkle a few extra pumpkin seeds on top for looks.
Bake for 12 to 15 minutes until edges are set and tops look dry, start checking at 12 minutes so they stay chewy not dry.
Cool on the baking sheet 5 minutes so they firm up then transfer to a wire rack to cool completely, theyre easier to handle after a little rest.
Store in an airtight container at room temp up to 3 days or freeze up to 2 months, reheat for 10 to 20 seconds in the microwave or 5 minutes in a 350 F oven before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.