Description
Pumpkin Breakfast Cookies are hearty and wholesome breakfast treats made with pumpkin puree, oats, warm spices, chocolate chips, and dried cranberries. These soft and chewy cookies provide a nutritious start to your day with a perfect balance of sweetness and spice, ideal for fall mornings or any time you crave a healthy, satisfying bite.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/4 cup creamy almond butter
- 1/4 cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 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
Add-ins
- 1/3 cup chocolate chips
- 1/4 cup dried cranberries (optional)
Topping
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a Silpat baking mat to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the pumpkin puree, creamy almond butter, pure maple syrup, egg, and vanilla extract. Stir until the mixture is smooth and well blended.
- Add dry ingredients: To the wet mixture, add oat flour, ground cinnamon, baking soda, sea salt, ground nutmeg, ground ginger, and a pinch of cloves. Stir until just combined to avoid overmixing.
- Incorporate oats and extras: Fold in the old fashioned oats, chocolate chips, and dried cranberries if using. Make sure everything is evenly distributed throughout the dough.
- Let dough rest: Allow the dough to sit for 5 to 10 minutes so the oats can absorb some moisture and soften the texture.
- Shape cookies: Using a tablespoon or cookie scoop, portion out about 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon as they won’t spread much during baking.
- Bake: Place the baking sheet in the oven and bake the cookies for 12 to 14 minutes, until they are set but still slightly soft in the center.
- Add finishing touch and cool: Remove cookies from the oven and immediately sprinkle with flaky sea salt if desired. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Letting the dough rest improves the texture by allowing oats to soften.
- Flattening the cookies before baking helps them bake evenly as they don’t spread much.
- Use old fashioned oats for best texture; quick oats might make them too soft.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a vegan option, substitute the egg with a flax egg or chia egg.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
