Pumpkin Breakfast Cookies are a delightful way to start your day with the warm, comforting flavors of fall. These cookies are not only packed with nutritious ingredients like oats, pumpkin, and seeds, but they also strike a perfect balance between health and taste. Ideal for busy mornings or a quick snack, these cookies offer a guilt-free indulgence that’s both satisfying and energizing.

Ingredients

• 1/4 cup melted coconut oil
• 1/4 cup honey (or maple syrup)
• 1 cup rolled oats
• 1 cup quick cooking oats
• 2/3 cup dried cranberries (preferably unsweetened)
• 2/3 cup pumpkin seeds
• 1/4 cup ground flaxseed
• 1-2 teaspoons pumpkin pie spice (or cinnamon)
• 1/2 teaspoon sea salt
• 1/2 cup pumpkin puree
• 2 large eggs, beaten

Preparation

• Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prepare for baking.
• Step 2: In a large mixing bowl, combine both types of oats, dried cranberries, pumpkin seeds, ground flaxseed, pumpkin pie spice, and sea salt, creating a flavorful dry mix.
• Step 3: To the dry ingredients, add the pumpkin puree, beaten eggs, melted coconut oil, and honey or maple syrup. Mix thoroughly until all components are well integrated and the mixture is consistent.
• Step 4: Using a 1/4 cup measure, scoop portions of the cookie dough onto the prepared baking sheet. Press each portion down gently to form cookie shapes. Note that these cookies will not spread significantly during baking, so shape them as desired.
• Step 5: Bake the cookies in the preheated oven for 15-20 minutes, or until the edges are nicely browned. Watch them closely to prevent over-baking.

Variation

• Vegan Pumpkin Breakfast Cookies: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, set for 15 minutes) and use maple syrup in place of honey.

Cooking Note

Monitor the cookies during the final minutes of baking to achieve the perfect texture—crisp on the edges while remaining soft in the center.

Serving Suggestions

These Pumpkin Breakfast Cookies are excellent when served warm, paired with a cup of coffee or a glass of milk. They also make a great on-the-go snack for mid-morning or afternoon breaks.

Tips

• Store these cookies in an airtight container to keep them fresh for up to a week.
• If you prefer crunchier cookies, extend the baking time by a few minutes.

Prep Time

• 10 minutes

Cooking Time

• 15-20 minutes

Total Time

• 25-30 minutes

Nutritional Information

• Calories: Approximately 150 per cookie
• Protein: 3g per cookie
• Sodium: 75mg per cookie

FAQs

1. Can I freeze Pumpkin Breakfast Cookies?
   • Yes, these cookies freeze well. Store them in an airtight container with parchment paper between layers to prevent sticking. They can be enjoyed for up to 3 months when frozen.
2. Can I add nuts to the recipe?
   • Absolutely! Consider adding chopped walnuts or pecans for extra texture and a nutty flavor.

Conclusion

Pumpkin Breakfast Cookies are a fantastic way to incorporate the flavors of autumn into a nutritious breakfast or snack. Easy to make and even easier to enjoy, these cookies will quickly become a favorite for anyone looking for a healthy, delicious start to their day