Pumpkin breakfast cookies are made with oats, wheat flour, and freshly grated pumpkins. They are soft, cakey, and perfect for fall breakfast. They are loaded with nuts to start your day healthy. Mix all the ingredients together spice it up with cinnamon, ginger, nutmeg, or whatever goes well with pumpkins.
Table of Contents
I have a list of recipes to try for the fall season with pumpkin as the main ingredient. I have not used pumpkin puree, I would love to use fresh when it is available. Why use canned ones if you have fresh pumpkins.
Food for the thought
“Every saint has a past, and every sinner has a future.”
– Oscar Wilde
Benefits of the ingredients (source)
Oatmeal: lowers blood sugar levels, provides antioxidants, promotes healthy bacteria in your gut.
Pumpkin: Highly Nutritious and Particularly Rich in Vitamin A. pumpkins offer vitamin C, vitamin E, iron, and folate — all of which strengthen your immune system.
Nuts: loaded with antioxidants and a good source of Vitamin E.
Video
Steps for preparing pumpkin breakfast cookies
- In a bowl, combine oats, flour, baking powder, cinnamon, nutmeg, and salt. Mix well. Add the grated pumpkin, pecans, raisins and stir to combine.
- Add maple syrup and coconut oil and stir until combined.
- Take 1/4 cup of the dough and shape 12 cookies.
- Bake until the cookies are golden, say 15 minutes.
Variations
- Replace grated pumpkins with grated carrots or apples.
- If you are allergic to nuts add pumpkin seeds, chia seeds, or any seeds.
Related recipes
Pumpkin chia smoothie & Pudding
Creamy butternut squash soup
Questions/Tips
Can I refrigerate the dough?
Yes, you can chill the dough for 30-60 minutes or can stay up to a day in the refrigerator.
Can I use the canned pumpkin puree?
As I have mentioned, I have always worked with fresh pumpkins, not canned puree. Since the puree is also liquid the measurements will change.
Should I strain the freshly grated pumpkins?
Not necessary. Personally, I have never squeezed it.
Is it necessary to flatten the cookies?
Flatten the cookies with the back of the measuring cup or glass. Since these cookies do not spread like other cookies.
What is the baking time for the cookies?
These cookies are soft breakfast cookies. Make sure you do not overbake them. This quantity of cookies took 15 minutes to bake. Baking time changes as per the oven, so keep an eye after every 10 minutes.
Meal prep/ How to store pumpkin breakfast cookies
It is so quick to prepare that you can bake fresh. Mix the dry ingredients and store them in the Ziploc bags. When ready to bake combine coconut oil and maple syrup and mix well and follow the instructions as per the recipe.
Leftover cookies can be covered and kept at room temperature for 2 days. In the refrigerator for a week and in the freezer for up to 3 months.
Recipe card for pumpkin breakfast cookies
Pumpkin Breakfast Cookies
Ingredients
- 1 cup quick rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- a pinch ground nutmeg
- 1/2 tsp sea salt
- 1.5 cups grated pumpkin
- 1/2 cup chopped pecans
- 1/4 cup raisins
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
Instructions
- preheat the oven to 350°F.
- In a bowl, combine oats, flour, baking powder, cinnamon, nutmeg, and salt. Mix well.
- Add the grated pumpkin, pecans, raisins and stir to combine.
- Add maple syrup and coconut oil and stir until combined.
- Take 1/4 cup of the dough and place in the silicone mat or parchment paper.
- Press with the back of the cup to flatten each cookie. Bake until the cookies are golden, say 15 minutes.
- Remove the cookies and place them on a cooling rack.
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