Description
These soft and chewy pumpkin breakfast cookies are naturally sweetened, gluten-free, and filled with oats, pecans, and warm fall spices—perfect for on-the-go mornings.
Ingredients
¾ cup pumpkin purée
3 tbsp melted coconut oil
2 tbsp maple syrup
1 large egg
1 cup old-fashioned rolled oats (gluten-free if needed)
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1 tbsp chia seeds
½ cup chopped pecans
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix pumpkin purée, coconut oil, maple syrup, and egg until smooth.
Add oats, cinnamon, ginger, nutmeg, cloves, chia seeds, and pecans. Stir until fully combined.
Scoop dough onto baking sheet, spacing cookies about 2 inches apart.
Gently flatten each cookie, as they won’t spread much.
Bake for 17 minutes, or until set and lightly browned.
Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
To make these vegan, substitute the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
Add chocolate chips or dried fruit for variety.
Use honey instead of maple syrup, if preferred.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
