Pumpkin Breakfast Cookies
These Pumpkin Breakfast Cookies are made with oats and pumpkin puree and loaded with dried cranberries, chia seeds, pumpkins seeds and dark chocolate chips.
Cookies for breakfast? Yes, please!
It’s 2020 and there are no rules, right? I mean… I started eating cookies for breakfast way before 2020 hit, but it just seems way more acceptable now, haha.
Luckily with these Pumpkin Breakfast Cookies we don’t have to sacrifice on a filling and nutritious breakfast – we can have our cookie and eat it too!
These breakfast cookies are made with more oats than flour and packed with chia seeds, dried cranberries, pumpkin seeds and of course some dark chocolate chips for good measure 🙂 The oats and chia seeds provide a lot of fiber filling you up and giving you sustained energy throughout the morning.
How to Make Pumpkin Breakfast Cookies
There is nothing fancy about these cookies, just mix together all the ingredients and chill the dough in the fridge for at least an hour before baking. Drop the cookies on to a lined or greased baking sheet using a cookie scoop. Bake at 350°F for about 15 minutes and then allow to cool. That’s it!
How to Store Pumpkin Breakfast Cookies
This recipe uses a full 15oz can of pumpkin puree. That is done on purpose because I hate having small amounts of pumpkin puree left over from a recipe. Also, it makes sense to make a large batch of these cookies because they can be easily stored in the freezer. Make sure the cookies are cooled completely and then transfer them to a gallon sized plastic bag or an airtight container and put them in the freezer.
The night before you know you are going to want one for breakfast, take it out of the freezer and allow it to defrost overnight on the counter, it will taste fresh and moist in the morning. If you wake up in the morning craving a cookie, but you didn’t take one out the night before, no problem. Pop one in the microwave for 20-30 seconds and you’ll have a warm cookie that will taste fresh out of the oven!
Pumpkin Breakfast Cookies
- Total Time: 33 minutes
- Yield: 2 dozen cookies 1x
Description
These Pumpkin Breakfast Cookies are made with oats and pumpkin puree and loaded with dried cranberries, chia seeds, pumpkins seeds and dark chocolate chips.
Ingredients
1/2 cup coconut oil
1 15oz can pumpkin puree
1/2 cup light brown sugar
1/4 cup maple syrup
1 tsp vanilla extract
2 large eggs
2 cups old fashioned rolled oats
1 1/2 cups white all-purpose flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
3 tbsp chia seeds
1/2 cup dried cranberries
1/2 dark chocolate chips
1/4 cup pumpkin seeds
Instructions
Preheat oven to 350°F
Add the coconut oil and pumpkin puree to the bowl of an electric mixer, mix on high for about a minute
Add the brown sugar, maple syrup and vanilla extract, beat until mixture is fully combined
Add eggs 1 at a time, mixing in between adds
In a medium sized bowl, mix together the oats, flour, baking soda, salt and pumpkin pie spice
Slowly add the dry mixture to the wet ingredients
Mix until just fully incorporated
Fold in the chia seeds, dried cranberries, chocolate chips and pumpkin seeds
Refrigerate the dough at least 1 hour
Using a cookie scoop, drop the cookies onto a greased or parchment lined baking sheet
Bake for 14-16 minutes
Allow cookies to cool*
Notes
*store cookies in an airtight container up to 3 days, in the refrigerator up to 1 week or in the freezer up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: breakfast
Keywords: #breakfastcookies #pumpkinbreakfastcookies #loadedbreakfastcookies
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If you make these Pumpkin Breakfast Cookies let me know how you like them! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!
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