Description
Deliciously wholesome Pumpkin Breakfast Cookies made with rolled oats, pumpkin puree, and natural sweeteners, perfect for a nutritious start to your day or a healthy snack.
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.
- Add Dry Ingredients: Add rolled oats, ground cinnamon, ground ginger (if using), salt, and baking soda to the wet mixture. Stir thoroughly until all ingredients are fully combined into a thick dough.
- Incorporate Mix-Ins: Gently fold in optional add-ins like raisins, dried cranberries, or chopped nuts to add texture and flavor.
- Shape Cookies: Using approximately 2 tablespoons of dough per cookie, scoop the mixture and roll it into balls. Place them on the prepared baking sheet and gently flatten each ball for even baking.
- Bake: Bake the cookies for 12 to 15 minutes, until the edges turn lightly golden brown, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Use either peanut butter or almond butter based on preference or dietary needs.
- Honey or maple syrup can be substituted depending on your sweetness preference or dietary restrictions.
- Ground ginger is optional but adds a warm spice note that complements pumpkin well.
- Adding nuts and dried fruit provides extra texture and flavor but can be omitted for a simpler cookie.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- Ensure cookies cool completely before storing to avoid sogginess.
