Description
These Pumpkin Breakfast Cookies are a nutritious and delicious start to your day, combining wholesome oats, creamy pumpkin puree, and natural sweeteners like honey or maple syrup. Perfectly spiced with cinnamon and ginger, and optionally enriched with nuts and dried fruits, these cookies are easy to make and packed with flavor and fiber.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup canned pumpkin puree
- 1/4 cup peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Optional Mix-Ins
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped nuts (such as walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, peanut butter, honey or maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: Add the rolled oats, ground cinnamon, ground ginger (if using), salt, and baking soda to the wet mixture. Stir until all ingredients are fully incorporated, creating a thick dough.
- Add Optional Mix-Ins: Gently fold in raisins, dried cranberries, or chopped nuts if desired, distributing them evenly throughout the dough.
- Shape Cookies: Scoop about 2 tablespoons of dough per cookie. Roll each scoop into a ball and then slightly flatten it onto the prepared baking sheet, spacing them apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cookie edges turn a light golden color.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, allowing them to firm up.
Notes
- You can substitute peanut butter with almond butter or another nut/seed butter for different flavors.
- Maple syrup can be used instead of honey to make the recipe vegan-friendly.
- Optional mix-ins such as raisins, dried cranberries, or chopped nuts add texture and natural sweetness but can be omitted for a simpler cookie.
- Ensure cookies are fully cooled before storing to prevent sogginess.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
