Name: Pumpkin Breakfast Cookies with Oats, Spices, Chocolate Chips, and Cranberries Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/4 cup creamy almond butter; 1/4 cup pure maple syrup; 1 large egg; 2 teaspoons vanilla extract; 1 cup oat flour; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; Pinch of cloves; 1/2 cup old fashioned oats; 1/3 cup chocolate chips; 1/4 cup dried cranberries (optional); Flaky sea salt, for sprinkling on top

Jump to Recipe· 3.9 from 3 reviews

If you are on the lookout for a delightful way to kickstart your mornings with a burst of cozy autumn flavors, you simply must try the Pumpkin Breakfast Cookies Recipe. These hearty, wholesome cookies offer the perfect balance of tender pumpkin, warm spices, chewy oats, sweet bursts of chocolate chips, and the tangy surprise of dried cranberries. Quick to whip up and utterly satisfying, they’re ideal for a grab-and-go breakfast or a nourishing snack that feels indulgent yet wholesome. Trust me, once you try this Pumpkin Breakfast Cookies with Oats, Spices, Chocolate Chips, and Cranberries Recipe, it will become a staple in your recipe box!

Ingredients You’ll Need

The image shows a flat lay arrangement of various baking ingredients on a white marbled surface. There is a white bowl in the center filled with light beige flour, with a small chunk missing from the edge. To the top left of the flour bowl, a white bowl contains light brown rolled oats. Above the flour bowl and slightly to the right, a white bowl holds a background of bright orange mashed sweet potato. Below the oats, there is a smaller white bowl with dark brown chocolate chips. Around these larger bowls are smaller wooden bowls containing various spices and ingredients including coarse salt, ground spices, cinnamon, ground coffee, and an egg placed on a small white dish with dark speckled lines around the edges. Additionally, there are white bowls with dark brown syrup and smooth peanut butter. The overall color palette includes warm browns, oranges, and creamy whites, with a clean, bright, and natural setup. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, pantry-friendly ingredients is the key to making these cookies both delicious and approachable. Each ingredient plays a role in creating the unique flavor, texture, or visual appeal of this recipe.

1 cup pumpkin puree: Provides moisture, natural sweetness, and a lovely vibrant color.
1/4 cup creamy almond butter: Adds creaminess and a touch of nutty richness.
1/4 cup pure maple syrup: Delivers natural sweetness with a subtle depth of flavor.
1 large egg: Binds the ingredients together for a perfect cookie texture.
2 teaspoons vanilla extract: Enhances all the flavors with its warm, aromatic notes.
1 cup oat flour: Creates a tender crumb and keeps the cookies gluten-free if made from dedicated oats.
1 teaspoon ground cinnamon: Infuses the cookies with classic fall spice warmth.
1/2 teaspoon baking soda: Helps the cookies rise and maintain a soft texture.
1/2 teaspoon sea salt: Balances sweetness and brings out all the flavors.
1/4 teaspoon ground nutmeg: Adds a subtle hint of earthiness and spice complexity.
1/4 teaspoon ground ginger: Offers a mild zing that brightens the mix.
Pinch of cloves: Provides a warm, mysterious spice kick.
1/2 cup old fashioned oats: Introduces chewy texture and heartiness.
1/3 cup chocolate chips: Melts into gooey pockets of sweet delight in every bite.
1/4 cup dried cranberries, optional: Adds a tart contrast and chewy texture.
Flaky sea salt, for sprinkling on top: Creates a beautiful finish that enhances flavor.

How to Make Pumpkin Breakfast Cookies Recipe

Step 1: Prepare Your Oven and Equipment

Start by preheating your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper or a Silpat baking mat to ensure your cookies won’t stick and will bake evenly. This simple prep step sets the foundation for perfect cookies every time.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the pumpkin puree, creamy almond butter, pure maple syrup, egg, and vanilla extract. Stir these together until the mixture is smooth and creamy. This blend brings moisture and buttery richness that transforms into a soft cookie base.

Step 3: Add the Dry Ingredients and Spices

Next, add the oat flour, ground cinnamon, baking soda, sea salt, ground nutmeg, ground ginger, and a pinch of cloves to the wet mixture. Stir gently but thoroughly until just combined. The aromatic blend of these warm spices creates the unmistakable fall flavor that makes this recipe extra special.

Step 4: Incorporate Oats, Chocolate Chips, and Cranberries

Fold in the old fashioned oats, chocolate chips, and if you like, dried cranberries. These add-ins bring varied texture and flavor — chewy oats, melty chocolate, and tart bursts of cranberry—making every bite exciting and satisfying.

Step 5: Let the Dough Rest

Allow your dough to rest for 5 to 10 minutes. This gives the oats a chance to absorb some moisture, which helps the cookies bake up perfectly soft and chewy.

Step 6: Shape and Bake

Scoop approximately two tablespoons of dough for each cookie onto your prepared baking sheet. Flatten each mound slightly with the back of a spoon since they will not spread much during baking. Bake for 12 to 14 minutes until cookies are set but still a little soft in the center.

Step 7: Finish with a Sprinkle of Flaky Sea Salt

Right after removing cookies from the oven, sprinkle them lightly with flaky sea salt while still warm. This final touch highlights the sweet and spicy flavors beautifully. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

How to Serve Pumpkin Breakfast Cookies

A group of round, golden brown cookies with visible oatmeal flakes and dark chocolate chips are scattered on a white marbled surface. Each cookie is thick and textured, with some chocolate chips partially melted and some whole on the top. Among the cookies, there is a small white cup filled with dark chocolate chips, resting on a crumpled gray cloth that adds a soft element to the scene. The mix of the cookies’ rough texture and shiny chocolate chips contrasts with the smooth white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your Pumpkin Breakfast Cookies with Oats, Spices, Chocolate Chips, and Cranberries Recipe by adding a sprinkle of powdered cinnamon or a drizzle of almond butter on top just before serving. Fresh cranberries or a small dollop of Greek yogurt on the side also make delightful garnishes that complement these flavors.

Side Dishes

Pair these cookies with a warm cup of chai tea, coffee, or spiced latte for an ultra-cozy breakfast experience. A side of fresh fruit or a smoothie adds balance and freshness, making your morning both nutritious and indulgent.

Creative Ways to Present

Arrange the cookies on a festive platter lined with autumn leaves for a seasonal brunch presentation. Alternatively, stack them with parchment paper between layers in a rustic wooden box or jar tied with a ribbon, making a lovely gift that shares the joy of this recipe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness. The cookies stay soft and chewy, perfect for a quick breakfast or snack.

Freezing

To freeze, place cooled cookies in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. This way, the cookies won’t clump together and can be stored for up to three months.

Reheating

When ready to enjoy, simply warm the cookies slightly in the microwave for 10 to 15 seconds or in a preheated oven at 300 degrees Fahrenheit for 5 minutes. This brings back that freshly baked softness and melted chocolate goodness.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is actually one of the most convenient options. Just be sure it’s pure pumpkin and not pumpkin pie filling which contains added sugars and spices.

Are these cookies gluten-free?

If you use certified gluten-free oat flour and oats, this recipe is naturally gluten-free. Just double-check your ingredient labels to avoid any cross-contamination.

Can I substitute almond butter with another nut or seed butter?

Yes, feel free to swap almond butter for peanut butter, cashew butter, or even sunflower seed butter depending on your preference or dietary needs. It will slightly alter the flavor but remain delicious.

Can I omit the chocolate chips or cranberries?

Definitely! If you prefer a more classic cookie or want to keep it simple, leaving out the chocolate chips or cranberries is fine. The cookies will still be flavorful and satisfying.

How many cookies does this recipe make?

This recipe yields about 16 cookies, making it great for sharing or meal prepping your breakfasts for the week.

Final Thoughts

There’s just something so comforting about the Pumpkin Breakfast Cookies. Whether you’re serving them up on a crisp fall morning or packing them for a busy day ahead, they bring together wholesome ingredients and cozy flavors in the most delightful way. I can’t wait for you to try them and make them your own morning favorite!