Pumpkin Breakfast Cookies

You know it’s going to be a good day when it starts with cookies! These pumpkin oatmeal breakfast cookies are jam packed with wholesome ingredients, and they’re still delicious enough to feel like a treat. They’re made with whole grain rolled oats, unrefined sugar and minimal oil, and have plenty of pumpkin and pumpkin spice flavor. These Pumpkin Breakfast Cookies are wholesome and nutritious with whole grain rolled oats and no refined sugar, and they’re gluten-free!

Author: Flavor the Moments

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24 servings

Calories: 128 kcal per serving

Ingredients

2 - eggs
¼ cup - coconut oil
½ cup - maple syrup
½ cup - homemade pumpkin puree
¼ cup - almond butter sub with your favorite nut or seed butter
2 ½ cups - old fashioned rolled oats
2 teaspoons - homemade pumpkin pie spice
1 tsp - baking powder
¼ tsp - salt
⅓ cup - dried cranberries
⅓ cup - chocolate chips
⅓ cup - raw pepitas

Instructions

Preheat the oven to 350 degrees and adjust the oven racks to the upper and lower thirds. Line (2) baking sheets with parchment paper. Whisk the eggs, coconut oil, maple syrup, pumpkin and almond butter together until incorporated.
Add the rolled oats, pumpkin pie spice, baking powder and salt and stir until combined. Add the cranberries, chocolate chips and pepitas and stir until incorporated.
Using a 2 1/2" cookie scoop, scoop the dough onto the prepared baking sheets about 1" apart and flatten the cookies to the desired size as they don’t spread.
Bake for 10 minutes or until golden and set, rotating the pans from top to bottom and front to back halfway during baking. Place the baking sheets on wire racks and cool completely. Enjoy!

Nutrition