Description
These wholesome pumpkin breakfast cookies are the ultimate morning solution for a portable, nutrient-dense meal. Combining earthy pumpkin puree, hearty oats, seeds, and dried cranberries, these cookies provide steady energy throughout your day. Designed for busy professionals and families, this recipe is easy to make, requires minimal cleanup, and offers a delicious balance of texture and flavor that stays moist and chewy for a perfect grab-and-go experience.
Ingredients
1/4 cup coconut oil, melted
1/4 cup honey
1 cup rolled oats
1 cup quick cooking oats
2/3 cup dried cranberries
2/3 cup pumpkin seeds
1/4 cup ground flaxseed
1.5 tsp pumpkin pie spice
1/2 tsp sea salt
1/2 cup pumpkin puree
2 large eggs, beaten
Instructions
Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
Combine the rolled oats, quick oats, dried cranberries, pumpkin seeds, ground flax, pumpkin pie spice, and sea salt in a large mixing bowl.
Add the pumpkin puree, beaten eggs, melted coconut oil, and honey to the dry ingredients.
Stir the mixture thoroughly until all components are evenly incorporated into a thick, uniform dough.
Drop one-quarter cup sized scoops of the dough onto your prepared baking sheet.
Bake for 20 minutes or until the edges are golden brown.
Notes
Use maple syrup as a vegan substitute for honey. Ensure oats are certified gluten-free if you have a sensitivity. Store in an airtight container for up to 5 days or keep in the refrigerator for longer shelf life.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 9g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg