Name: Healthy Pumpkin Breakfast Cookies
Prep time: 5 min
Cook time: PT-484985H8M57S
Total time: PT-484985H8M57S
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/4 cup coconut oil, melted and cooled; 1/4 cup maple syrup; 1 egg; 2 cups old-fashioned rolled oats (use gluten-free oats if necessary); 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 2 tbsp chia seeds; 1/4 cup chopped pecans

Description

These Healthy Pumpkin Breakfast Cookies are the perfect way to enjoy a fall-inspired, nutritious treat. Made with wholesome ingredients like pumpkin puree, oats, and spices, they offer a naturally gluten-free, lightly sweetened breakfast or snack option. With the addition of chia seeds and pecans, these cookies are packed with fiber, healthy fats, and protein, making them ideal for busy mornings. They’re easy to prepare, meal prep-friendly, and can be stored for several days, making them a great option for those looking for a healthy on-the-go breakfast or snack.

Ingredients

1 cup pumpkin puree

1/4 cup coconut oil, melted and cooled

1/4 cup maple syrup

1 egg

2 cups old-fashioned rolled oats (use gluten-free oats if necessary)

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

2 tbsp chia seeds

1/4 cup chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, and egg until smooth.
Add the oats, cinnamon, ginger, nutmeg, cloves, chia seeds, and chopped pecans to the wet mixture. Stir until all ingredients are well combined.
Drop tablespoon-sized mounds of dough onto the prepared baking sheet. Flatten slightly, as the cookies won’t spread much during baking.
Bake for 15-17 minutes, or until the cookies are set and lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a nut-free version, omit the pecans and consider adding sunflower seeds or other seeds.
To make these cookies vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
These cookies can be sweetened further with additional maple syrup or chocolate chips if desired.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Prep Time: 5 minutes
Cook Time: 15-17 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American