It’s October and all things pumpkin! Breakfast Cookies are one of my family’s favorite things to eat for breakfast, but, for this month, I added a pumpkin punch. After all, tis’ the season, right? You’ll love these Pumpkin Breakfast Cookies as a morning meal, or a pick-me-up snack.
Pumpkin Breakfast Cookies
Anyone else besides me not able to get enough pumpkin this time of year? Fall has to be my favorite season for eating. Early fall brings the harvest, but then we have pumpkin, apples, and salted caramel, and figs… oh my!
Cookies are such a treat for breakfast. But you must know (if you know me at all) I would never let my kids eat actual cookies for breakfast. No no no, I am not that mom. Oh, and congrats if you are, because you are way cooler than me. 🙂
But these cookies? They are healthy! And the best part is the kids don’t really know or care. They taste like pumpkin pie, they’re soft, and we love them served just out of the oven.
You don’t have to be a kid to like cookies! Adults will be hooked on these as well.
Pack a punch with pepitas
Have you tried pepitas? Pepitas are the little green pumpkin seeds. I find mine at my local health food store. They add nutrition to these delicious little cookies. Pepitas contain heart healthy magnesium, zinc, for immune support, and omega-3 fats.
So besides a little crunch to your cookie, you’re doing something good for your body too. If you’d like, you can substitute walnuts or pecans for the pepitas. Or, just add them in as a variation.
My secret ingredient to these cookies is using homemade pumpkin puree. However, you can make these with canned pumpkin and they’re still fabulous. Just make sure you use pure pumpkin, not pumpkin pie filling. 🙂
Are you ready to make these?
Pumpkin Breakfast Cookies
- 1 1/2 cups pumpkin puree
- 1-2 teaspoons pure maple syrup
- 1/4 cup coconut oil warmed so it's liquid
- 1 tsp vanilla
- 2 cups rolled oats
- 2/3 cups almond meal
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking powder
- 2/3 cup shredded coconut
- 1/2 cup pepitas
- 1/4 cup chocolate chips
- Preheat oven to 350.
- Line a rimmed baking sheet with parchment paper.
- Combine the pumpkin, syrup, coconut oil and vanilla in a large bowl and mix well.
- Add rolled oats, almond meal, pumpkin pie spice, salt, baking powder, and coconut and stir well.
- Fold in pepitas and chocolate chips.
- Using roughly 2 Tbs, form the mixture into balls and place on the baking sheet.
- Once they are all rolled, gently press to flatten just a bit. You should still have a thick cookie.
- Bake for 15-20 minutes.
Want more pumpkin? Check these out!
Pumpkin Chocolate Chip Muffins
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