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Pumpkin Breakfast Cookies

Pumpkin breakfast cookies made with rolled oats, pumpkin puree, and pumpkin seeds for chewy edges and hearty centers. Baked at 350°F until set, then cooled briefly on the pan for perfect sliceable texture.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 18 cookies
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 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
  • 1 tsp vanilla
Add-ins
  • 0.5 cup dried cranberries
  • 0.25 cup pumpkin seeds
  • 0.25 cup dark chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line baking sheets. Arrange the pans so cookies can bake in a single batch without crowding.
Mix dry ingredients
  1. Combine rolled oats, whole wheat flour, almond flour, pumpkin pie spice, cinnamon, baking soda, and salt. Stir until evenly speckled with spices and baking soda.
Whisk wet ingredients
  1. Whisk pumpkin puree, maple syrup or honey, almond butter or peanut butter, egg, melted coconut oil, and vanilla. Mix until smooth and glossy with no visible egg streaks.
Combine and fold in add-ins
  1. Fold the wet mixture into the dry ingredients. Mix just until no dry flour remains, then fold in dried cranberries, pumpkin seeds, and dark chocolate chips.
Shape and bake
  1. Scoop 2-tablespoon rounds and flatten slightly on the baking sheets. Keep spacing consistent so the cookies spread evenly.
  2. Bake for 12 to 14 minutes at 350°F until the edges look set and the centers still look slightly soft. You should see a light golden color and a firm, dry surface at the edges.
  3. Cool on the pan for 5 minutes. The cookies will finish setting as they cool, so avoid moving them immediately.

Notes

For best texture, mix wet into dry just until combined—overmixing can make the cookies tough. Store airtight at room temperature for up to 4 days or in the refrigerator for up to 7 days; freeze baked cookies up to 2 months. If you want gluten-free, replace the whole wheat flour with a 1:1 gluten-free all-purpose flour blend (use the same total amount).