Pumpkin Spice Breakfast Cookies

After years of watching my children grab granola bars on their way out the door, I developed these breakfast cookies as a homemade alternative packed with nutrition. Combining the fall flavors of pumpkin and warm spices with wholesome ingredients, these cookies provide a portable breakfast that feels like a treat but offers sustained energy for busy mornings.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup oat flour (or rolled oats pulsed in food processor)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup pepitas (pumpkin seeds)
• 1/3 cup dark chocolate chips
• 1/4 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. In a separate bowl, whisk together pumpkin puree, maple syrup, coconut oil, egg, and vanilla until smooth.
4. Add wet ingredients to dry ingredients and stir until combined.
5. Fold in cranberries, pepitas, chocolate chips, and pecans.
6. Using a 1/4 cup measure, scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart.
7. Slightly flatten each cookie with the back of a spatula (they won’t spread much during baking).
8. Bake for 15-18 minutes until edges are golden and cookies are set.
9. Allow to cool on baking sheet for 10 minutes before transferring to a wire rack.
10. Cool completely before storing.

Recipe Notes

• These cookies have a soft, moist texture more similar to baked oatmeal than traditional cookies.
• Store in an airtight container for up to 5 days, or freeze for up to 3 months.
• For gluten-free cookies, ensure your oats are certified gluten-free.
• Try different mix-ins such as dried cherries, walnuts, or white chocolate chips.

Prep time: 15 minutes | Cook time: 18 minutes | Yield: 12 large cookies