Description
These Pumpkin Breakfast Cookies are a wholesome and delicious way to start your day, packed with oats, pumpkin puree, and natural sweeteners. Perfectly spiced with cinnamon and a touch of ginger, they’re quick to prepare and bake, making them an ideal nutritious snack or breakfast option for busy mornings.
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 easy cleanup.
- 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 creamy.
- Add Dry Ingredients: Incorporate the rolled oats, ground cinnamon, optional ground ginger, salt, and baking soda into the wet mixture. Stir until all ingredients are fully combined and form a dough.
- Fold in Mix-ins: Gently fold in any optional ingredients such as raisins, dried cranberries, or chopped nuts to add texture and flavor.
- Shape Cookies: Scoop about 2 tablespoons of dough for each cookie. Roll into balls, then slightly flatten them on the prepared baking sheet to ensure even baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the cookie edges turn a light golden color, indicating they are done.
- Cool: Allow the cookies to cool for several minutes on the baking sheet to firm up, then transfer them to a wire rack to cool completely to avoid sogginess.
Notes
- You can customize these cookies by substituting peanut butter with any nut or seed butter of your choice.
- For a vegan version, use maple syrup instead of honey.
- Optional spices such as nutmeg or cloves can enhance the fall flavor.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- These cookies make a great grab-and-go breakfast or a healthy snack option.
