Loaded with pumpkin, fiber-rich oats and fall spices, these Pumpkin Breakfast Cookies pack some serious staying power! Enjoy them as a grab and go breakfast or a mid-day snack!
Cookies?
For breakfast?
And they’re pumpkin?
YES AND YES, FRIENDS.
I still remember the first time my dad let me have pumpkin pie for breakfast the day after Thanksgiving. We were staying at my aunt’s house, and she offered me pie for breakfast (like any awesome aunt does).
I looked at my dad hesitantly. He shrugged.
PIE FOR BREAKFAST IT WAS.
These pumpkin breakfast cookies are a little better for you than a slice of pie, but just as delicious!
Pumpkin Breakfast Cookies: What You’ll Need
These cookies were inspired by the sweet potato breakfast cookies in one of my favorite cookbooks: Run Fast, Eat Slow! I swapped the sweet potato for fall-centric pumpkin and added in my favorite mix-ins: golden raisins and walnuts. Here’s what you’ll need:
- Old fashioned oats – You’ll pulse these in a blender until they’re almost oat flour. Less pulsing will give you more of an oatmeal cookie type consistency with bigger oat flakes. No blender? Hang tight- I’ll give you two other options below.
- Almond flour
- Pumpkin pie spice
- Baking powder
- Salt
- Pumpkin puree (not pumpkin pie mix- this should be straight pumpkin, like this)
- Pure maple syrup
- Coconut oil (this silicone cup is perfect for melting and pouring coconut oil)
- Vanilla extract
- Mix-ins of choice
Kitchen tools you’ll need:
- High powered blender for oat flour (a small food processor or a single serve blender will work too)
- Mixing bowl
- Cookie sheet (these are my favorite for not burning the bottom of cookies)
- Cooling rack
You’ll LOVE these pumpkin breakfast cookies y’all- they were gone in three days!
We had them as afternoon snacks (my husband liked them too!) and one morning I straight up mashed one into my pumpkin pie oats and it was the greatest decision on the planet. You better believe I was drinking coffee with pumpkin spice nutpods creamer, too.
There’s no shame in my pumpkin game.
Enjoy these cookies! Be sure to tag me on Instagram if you make them- @jesskalesit
MORE PUMPKIN RECIPES:
| Prep Time | 10 minutes |
| Cook Time | 25-30 minutes |
| Servings |
cookies
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- 3 cups old fashioned oats
- 1 cup almond flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup pumpkin puree canned pumpkin, not pumpkin pie filling
- 1/2 cup maple syrup room temperature
- 1/2 cup coconut oil
- 1 tsp vanilla
- 1/2 cup mix-ins nuts, dried fruit, etc.
Ingredients
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|
- Preheat oven to 350. Pour old fashioned oats into blender and pulse until you have a fine consistency (see notes)
- In a medium mixing bowl, combine oats, almond flour, pumpkin pie spice, baking powder and salt. Mix well.
- In a separate smaller bowl, combine pumpkin, maple syrup, coconut oil and vanilla. Make sure your maple syrup is room temperature otherwise it will cause the coconut oil to clump up.
- Add the wet mixture and your add-ins of choice to the larger bowl with dry ingredients and stir until combined.
- Scoop out a ball of dough about the size of a golf ball, and press down so they're about 1/2" thick. The cookies don't spread much, so you don't want them too thick.
- Bake at 350 for 25-30 minutes.
- Mix-in options: raisins, walnuts, pecans, cranberries! Whatever you pick, just make sure it adds up to 1/2 cup.
- Store in an airtight container in the fridge.
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