Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Servings: 12 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 120
- Protein: 3g
- Carbohydrates: 16g
- Fat: 6g
- Fiber: 2g
- Sugar: 4g
- Sodium: 60mg
Why Make This Pumpkin Breakfast Cookies
Celebrating the flavors of fall doesn’t have to involve complicated recipes or time-consuming preparations. These Pumpkin Breakfast Cookies are a delightful way to enjoy the cozy essence of pumpkin spice while keeping your mornings nutritious and exciting. They’re soft, chewy, and packed with wholesome ingredients that will fill you up without weighing you down—a perfect breakfast or snack option! Plus, they’re simple to make, even for those who may not pride themselves on their baking skills.
How to Make Pumpkin Breakfast Cookies
Ingredients:
- 1 cup canned pumpkin
- 1/2 cup peanut butter or almond butter
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup oats
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips or dried fruit (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures an easy cleanup and prevents the cookies from sticking.
Step 2: Mixing
In a large bowl, combine the canned pumpkin, peanut butter, honey, and vanilla extract. Mix these ingredients together until smooth and well blended. This blend is the heart of your cookies, giving them moisture and sweetness.
Step 3: Adding Dry Ingredients
In another bowl, whisk together the oats, cinnamon, baking powder, and salt. Gradually mix this dry blend into the wet ingredients, ensuring everything is incorporated smoothly without over-mixing.
Step 4: Incorporating Extras
Gently fold in chocolate chips or dried fruit if you’re using them. These additions bring a delightful sweetness and texture that elevate your cookies even more.
Step 5: Baking
Drop spoonfuls of dough onto your prepared baking sheet, leaving space in between for spreading. Bake for 15-20 minutes, or until the edges are golden brown and the tops appear set. The aroma of warm pumpkin will fill your kitchen!
Step 6: Cooling
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up nicely.
How to Serve Pumpkin Breakfast Cookies
These Pumpkin Breakfast Cookies are versatile and can be enjoyed as a quick breakfast on the go, an afternoon snack, or even a satisfying dessert. Pair them with a cup of coffee or tea for a cozy treat, or enjoy them alongside yogurt for a nutritious breakfast bowl.
How to Store Pumpkin Breakfast Cookies
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to avoid sticking.
Expert Tips for Perfect Pumpkin Breakfast Cookies
- For extra flavor, try adding a pinch of nutmeg or ginger to the spice mix.
- If you prefer a vegan option, use maple syrup instead of honey.
- Use old-fashioned oats for a chewier texture, or quick oats for softer cookies.
- If your dough seems too wet, add a few more oats to help firm it up.
Delicious Variations
- Nutty Delight: Add chopped nuts such as walnuts or pecans for added crunch.
- Fruity Treat: Substitute the chocolate chips with dried cranberries or raisins for a fruity twist.
- Spicy Pumpkin: Incorporate a teaspoon of pumpkin spice to enhance the autumn flavors.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure it’s cooked and pureed to a similar consistency as canned pumpkin.
2. Are these cookies gluten-free?
Yes, if you use gluten-free oats, these cookies can easily be made gluten-free.
3. How do I know when the cookies are done?
The cookies are done when the edges are golden and the tops appear set. They will firm up as they cool.
4. Can I double the recipe?
Absolutely! Just double all the ingredients and bake in batches or use two baking sheets if your oven can accommodate them.
5. What can I substitute for peanut butter?
You can use almond butter, sunflower seed butter, or even a nut-free butter alternative if allergies are a concern.
Conclusion
Pumpkin Breakfast Cookies are a fantastic way to kickstart your morning with something deliciously nutritious. They offer all the comforting flavors of fall while being easy to prepare and full of wholesome ingredients. Whether you’re rushing out the door or enjoying a leisurely breakfast at home, these cookies will surely bring warmth and joy to your table. So grab those ingredients and give this recipe a try—you’ll love the results!
