The autumn season is always identical with pumpkin. There are so many recipes that you can make by using pumpkins including this pumpkin breakfast cookies recipe. It is actually great to have these soft and chewy pumpkin breakfast cookies every morning because they are very healthy and you can also make them ahead so they are perfect for busy mornings. Moreover, you can make these pumpkin cookies with oats, pumpkin seed butter, fall spices, and also maple syrup. All of these ingredients are gluten-free, refined sugar-free, and also nut-free with a vegan option. Not to mention your kids will definitely love these cookies and will help you prepare them before they go to school.
The Ingredients that You Need to Make Pumpkin Cookies
For your information, when you are making breakfast cookies such as these pumpkin breakfast cookies, you can customize them with whatever you want. You can either use as little as two ingredients such as bananas and oats or you use as many healthy ingredients as you want. Here is a little information about the ingredients that you can use in your cookies.
- Dry coarse base: oats, shredded coconut, chopped or sliced nuts
- Sticky liquid binder and sweetener: maple syrup, honey, agave nectar, coconut nectar, date paste, coconut syrup, yacon syrup
- Liquid binder: oil, butter, nut butter, eggs, flax eggs
- Dry binder: flour, almond meal, coconut flour, flaxseeds, shredded coconut, protein powder
- Fillers – for crunch, crispy texture or sweetness: seeds, chopped nuts, chopped chocolate, chocolate chips, dried fruit
- Additional toppings: fresh fruit, chocolate chips, coconut chips, banana chips, apple chips, freeze-dried berries
Today, we will show you how to make pumpkin breakfast cookies made from wholesome oats, canned pumpkin or pureed pumpkin, cinnamon, fall spices, pumpkin seeds, and dried cranberries.
- First, you are going to start by lining the large baking sheet with parchment paper.
- Next, whisk together the egg, pumpkin seed butter, pumpkin puree, and coconut oil in a mixing bowl until creamy.
- Next, add the maple syrup, vanilla, pumpkin pie spice, salt, and baking powder then mix them up.
- Next, stir the oat flour then put the coconut and oats inside and mix them well. Then, put the dried cranberries and pumpkin seeds inside.
- Next, use a 1/4 cup and scoop out the dough and then drop it onto the parchment paper. Do not forget to pat the tops down to slightly flatten them.
- Next, bake these cookies in preheated oven for around 10-12 minutes.
- Lastly, allow the cookies to cool down on the cookie sheets before you store them in an airtight container.
- 1 large egg (room temperature)
- 1/3 cup smooth pumpkin seed butter
- 2 tablespoons canned or pure pumpkin puree
- 1/3 cup of coconut oil (softened at room temperature)
- 1/2 cup maple syrup or coconut nectar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup of finely ground oat flour
- 1/2 cup of unsweetened shredded coconut
- 3 1/4 cups of old fashioned rolled oats
- 1/3 cup of pepitas or shelled pumpkin seeds
- 1/3 cup of dried cranberries
- The first thing that you need to do is to preheat the oven to 350° F and place the parchment paper in a large baking sheet.
- Next, whisk the egg, pumpkin seed butter, pumpkin puree, and coconut oil in a mixing bowl until creamy and smooth. Then, add the maple syrup, vanilla, pumpkin pie spice, salt, and baking powder. Then, mix them until they all combined.
- Next, stir in the flour then put in the coconut and oats until everything is combined. Then, put in pumpkin seeds and dried cranberries and mix them well.
- Next, use a 1/4 cup and scoop out the dough and drop it onto the parchment paper. Then, pat the tops down to flatten them slightly.
- Next, bake the cookies in the oven for around 10 to 14 minutes.
- Lastly, cool down the pumpkin breakfast cookies on the cookie sheets
- Completely. The cookies can be stored in a large resealable bag up to 3 months.
Tips for Pumpkin Breakfast Cookies
If you are wondering whether these pumpkin breakfast cookies are freezer-friendly or not, the answer is yes. As we have stated before, you can make these breakfast cookies ahead. Let’s just say that you make the whole batch on Sunday, then you put them in the freezer and you can bake them on Monday morning. Place the cookies on a large baking sheet then place the pan in the freezer for around 30 minutes. Then, remove the tray and store the cookie doughs in clear zip-top bags or an air-tight freezer-friendly container.