Pumpkin Breakfast Cookies
There’s nothing wrong with cookies for breakfast—when they’re this delicious AND nutritious! Made with real pumpkin, oats, nuts, and raisins, these pumpkin breakfast cookies taste like chewy, soft-baked granola treats.
Ingredients
- ¾ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil melted
- 1 egg
- 1 tsp vanilla extract
- ¾ tsp cinnamon
- ½ tsp pumpkin pie spice
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 cups oats
- ⅓ cup pumpkin seeds
- ⅓ cup pecans
- ⅓ cup chocolate chips dairy-free for vegan, or cacao nibs if preferred
- ⅓ cup raisins
Instructions
- Preheat oven to 350°F (180°C).
- In a mixing bowl, whisk together pumpkin, maple syrup, coconut oil, egg, vanilla, and spices.
- Stir in remaining ingredients.
- Use an ice cream scoop (or ¼ cup measurement) to transfer scoops onto a baking sheet lined with parchment, with space in between the cookies. These won’t spread in the oven, so flatten each cookie with your hands.
- Bake 18-20 minutes.
- Cool on a wire rack before serving and enjoying!
- Store in the fridge or freeze.
- Yields 12 pumpkin breakfast cookies.
Nutrition
Serving: 1breakfast cookie | Calories: 208kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Fiber: 3g | Sugar: 10g