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Pumpkin Breakfast Cookies

Pumpkin breakfast cookies with hearty oats and pumpkin seeds, baked until just set and finished with a warm pumpkin-spice aroma. Each batch is spooned into 2-tablespoon rounds for chewy centers and crisp edges.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 18 servings
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.5 cup rolled oats
  • 0.5 cup whole wheat flour
  • 0.25 cup almond flour
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp salt
wet ingredients
  • 0.5 cup pumpkin puree
  • 0.33 cup maple syrup or honey
  • 0.25 cup almond butter or peanut butter
  • 1 egg
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
mix-ins
  • 0.5 cup dried cranberries
  • 0.25 cup pumpkin seeds
  • 0.25 cup dark chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat oven to 350F and line baking sheets with parchment or a silicone mat for easy release.
Mix the dry ingredients
  1. Combine rolled oats, whole wheat flour, almond flour, pumpkin pie spice, cinnamon, baking soda, and salt until evenly mixed with no visible clumps.
Mix the wet ingredients
  1. Whisk pumpkin puree, maple syrup or honey, almond butter or peanut butter, egg, melted coconut oil, and vanilla until smooth and glossy.
Form the cookie dough
  1. Fold wet ingredients into the dry ingredients until a thick dough forms, scraping the bottom and sides to fully hydrate the oats.
  2. Fold in dried cranberries, pumpkin seeds, and dark chocolate chips until they’re evenly distributed throughout the dough.
  3. Scoop 2-tablespoon rounds and flatten slightly so the cookies bake evenly.
Bake and cool
  1. Bake at 350F for 12-14 minutes, just until the cookies look set around the edges.
  2. Cool on the pan for 5 minutes, letting the centers firm up before transferring.

Notes

For the best texture, press the cookie rounds down only slightly so they keep a chewy center; if dough seems too thick, let it sit 3-5 minutes to hydrate. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze baked cookies for up to 2 months. To make them dairy-free, ensure your dark chocolate chips are dairy-free—no other substitutions are needed.