More Pumpkin Palooza here for you, which means bringing more fun, autumn recipes. Pumpkin Oatmeal Breakfast Cookies are here to help you bring on the fall festivities while eating breakfast on the run. Grab a couple and run out the door or enjoy a couple on a lazy weekend morning with a cup of coffee. Either way, this recipe is quick to make and delightful to eat!
I love quick and easy breakfasts that you are able to grab-and-go! These Pumpkin Oatmeal Breakfast Cookies offer a solution to stressful mornings by being able to make them ahead of time so there is nothing to prepare during the week. They offer the ease of eating a granola bar without all the additives found in packaged foods. You know every ingredient that you put into this recipe. I love that more than you can imagine!
Breakfast cookies are a huge rage right now and it is stemmed from our busy society that needs healthy options that can be made ahead of time! There are dozens of varieties, but most of them beat the prepackaged, store-bought breakfast cookies.
Try to imagine yourself in the car, commuting to work, nibbling on your Pumpkin Breakfast Cookie and drinking a cup of coffee. Life just got a bit better in the mornings whether you are headed off to work, carpooling kids to school or fighting off toddlers at home!
I like to make a batch or two of these breakfast cookies. Then they are handy to grab whenever I need a no-fuss breakfast. Let’s talk about the main ingredients.
Old Fashioned Oats – It’s best to use old fashioned oats because it gives you the most delightful texture. Minute oats are a little bit too soft, so I don’t recommend them. Old fashioned oats hold up well to being baked and turn out lovely.
Pecans – I love the extra crunch that the pecans give the cookies. You can swap them for walnuts, almonds, or hazelnuts as well. Either way, the nuts take the cookies to the next level.
Pumpkin Pie Spice – Using pumpkin pie spice along with the pumpkin puree makes this one of a kind cookies. They are perfectly spicy and great for the fall and winter months. So good!
Step One: Preheat the oven for 350 degrees.
Step Two: In a medium sized bowl, combine the pumpkin puree, coconut oil (make sure it is melted!), honey, egg, vanilla and spices.
Step Three: In a separate bowl, combine oats, nuts and Craisins and mix well. Add to the pumpkin puree bowl and mix well.
Step Four: Using an ice cream scoop that yields ¼ cup, scoop the batter onto prepared cookie sheet. Press down to make the cookie round. Bake 13-17 minutes. I checked at 13 minutes to start looking as I didn’t want them to burn.
🍴 How Long Do These Cookies Last
They are safe to keep in a sealed container for up to 5 days. That is perfect for a workweek!
🥘 Can I Freeze These Cookies?
Absolutely! Freeze them individually and take them out the night before you want to eat them.
You can always take out the Craisins and put chocolate chips instead. Who would argue with a little chocolate in your breakfast?
Substitute the pecans for walnuts or almonds. Also think about using pumpkin seeds instead of pecans as well.
Also, think of taking out the Craisins and adding raisins in its spot!
🥣 Related Recipes
Easy Baked Oatmeal Cups – these are a huge hit as they are so versatile by simply changing up nuts and fruit! Make ahead on a Sunday and grab one or two on your way out the door!
How to Make Scrambled Eggs in the Microwave – these are soooo good and addicting! While you have to cook them for 90-120 seconds, they can be prepped on Sunday so you simply heat them up in the microwave and walk out the door.
Meal Prep Breakfast Parfait is so yummy and gorgeous! You will feel good that you started the day off with a healthy meal breakfast.
Lemon Blueberry Overnight Oats – if you haven’t tried overnight oats before, make sure to try them out ASAP! They are such a healthy option for mornings and there are so many variations that you will never get bored.
Pumpkin Breakfast Cookies
- 2 cups old fashioned oats
- 3/4 cup pumpkin puree
- 1/3 cup honey you can substitute maple syrup
- 1 egg
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 3/4 cup pecans
- 1/2 cup Craisins
- 1/4 cup coconut oil melted
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the pupmkin puree, honey, coconut oil, vanilla, egg and spices. Stir well.
- Add oats, nuts, craisins and stir well.
- Using a large ice cream scoop that yields about 1/4 cup or a bit less and scoop out onto prepared cookie sheet. Press down on the cookies.
- Cook 13-17 minutes. Check your oven at 13 minutes to see how done they are.