Pumpkin Breakfast Cookies

Start your Halloween morning with these hearty pumpkin breakfast cookies packed with oats, cranberries, and pecans.

40 min Serves 20 Medium American

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These pumpkin breakfast cookies are a perfect grab-and-go treat for busy Halloween mornings. Combining oats, dried cranberries, pumpkin seeds, and pecans with pumpkin puree and warm spices, they bake up chewy and satisfying. Make a batch ahead to enjoy all week.

Directions

Preheat your oven to 325°F (160°C). Line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl, combine quick oats, old fashioned oats, dried cranberries, pumpkin seeds, chopped pecans, ground chia, pumpkin pie spice, and salt. Mix well.

In a separate bowl, whisk together melted coconut oil, maple syrup, canned pumpkin, beaten eggs, and vanilla extract until smooth. Pour this into the dry mixture and stir until fully incorporated.

Using a 3-tablespoon cookie scoop, drop dough onto the prepared baking sheet. Moisten your fingers and flatten each cookie slightly, as they will not spread during baking.

Bake for 15 to 20 minutes, or until the cookies are golden brown. Allow them to cool completely on the baking sheet before transferring to an airtight container for storage.