Description
These Pumpkin Breakfast Cookies are a healthy and delicious way to start your day. Packed with wholesome ingredients like rolled oats, pumpkin puree, and natural sweeteners, they offer a satisfying blend of flavors and textures. Easy to make and customizable with optional dried fruits and nuts, these cookies bake up soft and chewy with warm spices, perfect for a nutritious breakfast or 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 (optional)
- 1/4 cup chopped nuts such as walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- 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 the rolled oats, ground cinnamon, optional ground ginger, salt, and baking soda to the wet mixture. Stir thoroughly until all ingredients are fully incorporated.
- Incorporate Mix-ins: Fold in the optional raisins, dried cranberries, or chopped nuts to add texture and extra flavor to the cookie dough.
- Shape Cookies: Scoop about 2 tablespoons of the cookie dough for each cookie, roll them into balls, and then gently flatten each onto the prepared baking sheet to form cookie shapes.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, or until the edges turn lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- You can substitute peanut butter with almond butter or other nut butters to suit your taste or dietary preferences.
- For a vegan option, use maple syrup instead of honey.
- Optional spices like ground ginger add a nice warmth but can be omitted if preferred.
- To make these cookies gluten-free, ensure your rolled oats are certified gluten-free.
- Store cooled cookies in an airtight container at room temperature for up to 4 days or refrigerate up to a week.
