Pumpkin Breakfast Cookies Recipe

Name: Pumpkin Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Quick Oats; 1/2 cups Old Fashioned Oats; 2/3 cups Dried Cranberries; 1/3 cups Pumpkin Seeds; 1/3 cups Chopped Pecans; 2 Tablespoons Chia Seeds; 2 teaspoons Pumpkin Pie Spice; 1/4 teaspoons Salt; 3 Tablespoons Coconut Oil, Melted; 1/3 cups Pure Maple Syrup; 1/2 cups Canned Pumpkin; 2 Eggs, Beaten; 1 teaspoon Pure Vanilla Extract

Servings: persons

1-1/2 cup Quick Oats
1/2 cups Old Fashioned Oats
2/3 cups Dried Cranberries
1/3 cups Pumpkin Seeds
1/3 cups Chopped Pecans
2 Tablespoons Chia Seeds
2 teaspoons Pumpkin Pie Spice
1/4 teaspoons Salt
3 Tablespoons Coconut Oil, Melted
1/3 cups Pure Maple Syrup
1/2 cups Canned Pumpkin
2 Eggs, Beaten
1 teaspoon Pure Vanilla Extract

1
Heat oven to 325u00b0F (160u00b0C). Line a cookie sheet with a silicone baking mat or parchment paper.
2
Stir both kinds of oats, cranberries, pumpkin seeds, pecans, chia, pumpkin pie spice and salt in a large bowl.
3
Whisk remaining ingredients in a separate bowl. Stir into dry ingredients until well-combined.
4
Scoop the dough with a 3-tablespoon cookie scoop onto the prepare cookie sheet. Flatten with wet fingers (the cookies won't change shape during baking).
5
Bake for 15-20 minutes, or until golden. Cool on the cookie sheet before storing in an airtight container.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cup Quick Oats, 1/2 cups Old Fashioned Oats, 2/3 cups Dried Cranberries, 1/3 cups Pumpkin Seeds, and more.

Yes, Pumpkin Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Breakfast Cookies

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