Why I Love This Recipe

I love this recipe because it combines the cozy taste of pumpkin pie with the convenience of a portable breakfast. The cookies are soft, chewy, and just sweet enough, making them a satisfying start to my day. Plus, they’re easy to make and can be customized with various add-ins to suit my preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup pumpkin purée
3 tablespoons melted coconut oil
2 tablespoons maple syrup
1 large egg
1 cup old-fashioned rolled oats (gluten-free if necessary)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 tablespoon chia seeds
½ cup chopped pecans

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the pumpkin purée, melted coconut oil, maple syrup, and egg.
Add the rolled oats, cinnamon, ginger, nutmeg, cloves, chia seeds, and chopped pecans to the bowl. Mix until well combined.
Scoop the dough onto the prepared baking sheet, forming cookies about 2 inches apart.
Bake for 17 minutes, or until the cookies are set and lightly browned.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 cookies
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

Variations

Nut-Free: Omit the pecans or replace them with sunflower seeds for a nut-free version.
Vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Oil Alternatives: Use olive oil or avocado oil in place of coconut oil.
Sweetener Options: Replace maple syrup with honey or adjust the amount to suit your taste.
Add-Ins: Incorporate chocolate chips, dried cranberries, or other nuts and seeds for added flavor and texture.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in a ziplock bag or container for up to 3 months. To enjoy, I simply thaw them at room temperature or warm them briefly in the microwave.

FAQs

Can I use quick oats or steel-cut oats?

I don’t recommend using quick oats, as they can become too mushy, or steel-cut oats, as they require longer cooking times and won’t soften properly in this recipe.

How can I make these cookies sweeter?

If I prefer a sweeter cookie, I add an extra tablespoon of maple syrup or include mix-ins like chocolate chips or dried fruit.

Can I substitute the pumpkin purée?

Yes, I can use mashed banana or applesauce as a substitute for pumpkin purée, keeping in mind that this will alter the flavor profile.

Are these cookies suitable for children?

Absolutely! These cookies are made with wholesome ingredients and are a great, kid-friendly breakfast or snack option.

Do I need to press the cookies down before baking?

Yes, I gently flatten the cookies before baking, as they won’t spread much on their own during baking.

Conclusion

These Healthy Pumpkin Breakfast Cookies are a delicious and convenient way to enjoy the flavors of fall while nourishing my body. They’re easy to make, customizable, and perfect for busy mornings or as a wholesome snack. I find myself returning to this recipe throughout the season for a comforting and satisfying treat.