Healthy Pumpkin Breakfast Cookies

Why You’ll Love This Recipe

• Nutritious and Wholesome: Packed with fiber-rich oats, nutrient-dense pumpkin, and healthy fats from pecans and chia seeds, these cookies provide sustained energy to kickstart your day.

• Simple Ingredients: Made with just a handful of pantry staples, this recipe is straightforward and easy to prepare.

• Meal Prep Friendly: These cookies store well, making them an excellent option for preparing ahead and enjoying throughout the week.

• Dietary Friendly: Naturally gluten-free and easily adaptable for vegan or nut-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree

• Coconut oil

• Maple syrup

• Egg

• Old-fashioned rolled oats (gluten-free if necessary)

• Cinnamon

• Ground ginger

• Nutmeg

• Ground cloves

• Chia seeds

• Chopped pecans

Directions

1. Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted and cooled coconut oil, maple syrup, and egg until well combined.

3. Add Dry Ingredients: To the wet mixture, add the oats, cinnamon, ground ginger, nutmeg, ground cloves, chia seeds, and chopped pecans. Stir until all ingredients are evenly incorporated.

4. Form Cookies: Using a tablespoon or cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet. Flatten each mound slightly, as these cookies will not spread much during baking.

5. Bake: Place the baking sheet in the preheated oven and bake for 15-17 minutes, or until the cookies are set and lightly golden.

6. Cool and Enjoy: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe yields approximately 12 cookies.

• Preparation Time: 5 minutes

• Cooking Time: 15-17 minutes

Variations

• Nut-Free Version: Omit the pecans to make these cookies nut-free.

• Vegan Adaptation: Replace the egg with a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes to gel).

• Oil Substitutions: If you don’t have coconut oil, you can use olive oil or avocado oil.

• Additional Add-Ins: For a sweeter treat, consider adding chocolate chips or dried fruit to the batter.

Storage/Reheating

• Refrigeration: Store the cooled cookies in an airtight container in the refrigerator for up to 5 days.

• Freezing: These cookies freeze well. Place them in a single layer in a freezer-safe container or bag and freeze for up to 3 months.

• Reheating: Enjoy the cookies cold or at room temperature. If you prefer them warm, microwave for a few seconds until heated through.

FAQs

How ripe should the bananas be for this recipe?

This recipe uses pumpkin puree instead of bananas. Ensure you’re using pure pumpkin puree, not pumpkin pie filling.

Can I use quick-cook or steel-cut oats instead of old-fashioned rolled oats?

It’s best to use old-fashioned rolled oats for this recipe. Quick-cook oats may result in a mushier texture, while steel-cut oats won’t soften adequately during baking.

Is there a substitute for chia seeds?

Chia seeds help bind the ingredients together. If you don’t have them, you can try using ground flaxseed as an alternative.

Can I make these cookies sweeter?

If you prefer a sweeter cookie, you can increase the amount of maple syrup slightly or add mix-ins like chocolate chips or dried fruit.

Are these cookies suitable for children?

Yes, these cookies are made with wholesome ingredients and are a great snack option for children.

How can I make these cookies more protein-rich?

Consider adding a scoop of your favorite protein powder to the batter or enjoy the cookies alongside a serving of Greek yogurt.

Can I use honey instead of maple syrup?

Yes, honey can be used as a substitute for maple syrup in equal amounts.

What can I use instead of pecans?

You can substitute pecans with other nuts like walnuts or almonds, or use seeds like sunflower or pumpkin seeds for a nut-free option.

Do these cookies have a strong pumpkin flavor?

The pumpkin flavor is present but balanced with the spices, making it pleasant without being overpowering.

Can I double the recipe?

Absolutely! Simply double the ingredients to make a larger batch. Ensure you have enough baking sheets or bake in batches as needed.

Conclusion

These Healthy Pumpkin Breakfast Cookies are a delightful way to enjoy the flavors of fall while nourishing your body with wholesome ingredients. Easy to make and perfect for on-the-go mornings, they offer a satisfying and nutritious option for breakfast or a snack.