Pumpkin Breakfast Cookies

Name: Pumpkin Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fall
Ingredients: 1 cup rolled oats; 1 cup pumpkin puree (100% pure); 1/2 cup brown sugar (light or dark); 2 large eggs; 1 tsp cinnamon; 1/4 tsp nutmeg; 1 tsp baking soda; 1/4 tsp salt; 1/2 cup chocolate chips (optional)

Published: September 15, 2025

by Lionel Ramon

Why You'll Love This Recipe

These pumpkin breakfast cookies are incredibly easy to make, perfect for busy mornings
Bursting with cozy flavors, they offer a delightful texture that’s reminiscent of your favorite baked goods
Their vibrant orange hue makes them visually appealing and perfect for any seasonal gathering
Versatile enough to be enjoyed as a snack or dessert too!

Every time I bake these cookies, my family gathers around the kitchen like moths to a flame, eagerly waiting for that first warm batch. The smiles on their faces are priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Rolled Oats: Use old-fashioned oats for that hearty texture that pairs beautifully with pumpkin.
Pumpkin Puree: Opt for 100% pure pumpkin puree for optimal flavor; skip the pie filling!
Brown Sugar: Light or dark brown sugar adds moisture and rich sweetness.
Eggs: Large eggs help bind everything together while adding richness.
Cinnamon: A generous sprinkle enhances the warmth and coziness of each bite.
Nutmeg: Just a dash brings out that nostalgic holiday flavor.
Baking Soda: This helps the cookies rise to fluffy perfection.
Salt: Just a pinch balances out the sweetness.
Chocolate Chips (optional): Because who doesn’t want chocolate in their morning cookie?

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.

Mix Wet Ingredients: In a large bowl, combine pumpkin puree, brown sugar, and eggs until smooth. creamy butternut squash dip The mixture should look creamy and inviting—like you could dive right in!

Add Dry Ingredients: Gently fold in rolled oats, baking soda, cinnamon, nutmeg, and salt until well mixed. The aroma will start wafting through your kitchen like an autumn breeze.

Incorporate Optional Add-ins: If you’re feeling adventurous (and why not?), toss in chocolate chips or nuts for an extra crunch. You’ll want every bite to be an exciting surprise!

Scoop & Bake!: Using a cookie scoop or spoon, drop dollops of dough onto your prepared baking sheets about two inches apart. Bake for 12-15 minutes until slightly golden around the edges.

Cool & Enjoy!: Let them cool on the baking sheet for five minutes before transferring them to wire racks. The waiting will be tough as you savor that warm aroma filling your home!

And just like that, you’re ready to indulge in some scrumptious pumpkin breakfast cookies! healthy black bean brownie muffins.

These little delights not only taste amazing but also bring back memories of cozy fall mornings filled with laughter and warmth. So grab your apron and enjoy making these delicious treats!

Content

Use fresh pumpkin puree for a richer flavor and better texture in your cookies. My first batch with canned puree turned into a mushy disaster, reminding me that fresh is always best.

Experiment with spices like nutmeg and ginger to elevate the autumn vibes. The first time I added nutmeg, my kitchen smelled like a cozy fall day.

Don’t overbake! Aim for slightly soft centers; they’ll firm up as they cool. I once made the mistake of thinking crispy equals delicious—spoiler alert: it doesn’t.

Perfecting the Cooking Process

Preheat your oven first, then mix dry ingredients while the wet ones come together. This ensures even baking and prevents that last-minute scrambling.

Add Your Touch

Feel free to swap out chocolate chips for dried cranberries or nuts to match your taste. Each variation brings new flavors, keeping breakfast exciting!

Storing & Reheating

Store cookies in an airtight container at room temperature for up to a week. Reheat in the microwave for 10 seconds to restore softness.

Chef's Helpful Tips

Freshly grated zest can brighten the flavor profile of your cookies
Make sure to measure flour accurately; too much can lead to dryness
Chilling dough before baking helps create thicker cookies, so don’t skip this step!

Cooking these pumpkin breakfast cookies became a family favorite when my nephew declared them “fall on a plate.” It was heartwarming to see him enjoy them every Sunday morning! For more inspiration, check out this Pineapple Mango Bruschetta recipe.

FAQ

Can I use canned pumpkin for my breakfast cookies?

Yes, but fresh pumpkin puree enhances flavor and texture significantly.

How do I make my cookies more chewy?

Reduce baking time slightly and store them properly after cooling.

What can I substitute for eggs in this recipe?

You can use flaxseed meal or applesauce as egg substitutes.

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