Pumpkin Breakfast Cookies stacked on a wooden board with dried cranberries

Alright, I’m doing it. I’m sorry if you aren’t ready, but I am so ready.

Many consider this day, Labor Day, to be the last unofficial day of summer. I totes agree with this and refuse to wait another second longer!

Pumpkin Breakfast Cookies on a wooden board with dried cranberries

Pumpkin Breakfast Cookies stacked on a wooden board with dried cranberries

I’m breaking out the pumpkin and I’m starting you off with a healthier pumpkin recipe…pumpkin breakfast cookies! I’m really obsessed with these. I think they are my favorite breakfast cookie recipe I have made so far actually. They contain no butter, no added sugar, and no eggs so they are great to send off with those who are sensitive to dairy. Though really, the entire family can enjoy these! They will also make your vegan friends happy! The pumpkin puree makes these cookies so moist. Like the other breakfast cookies I have made, these will have more of a muffin-like texture which I think makes me like them even more!

Happy Fall! I’m cranking down the A/C and am going to pretend that it is still not 100 degrees outside.

Pumpkin Breakfast Cookies stacked on a wooden board with dried cranberries

Pumpkin Breakfast Cookies
Yield: about 20 cookies

Pumpkin Breakfast Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Pumpkin Breakfast Cookies - these little cookies make for the perfect breakfast and contain no added sugar or dairy!

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut oil, melted
  • 1/3 cup agave nectar
  • 1 1/2 cups quick oats
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, mix together the pumpkin puree, applesauce, agave nectar, and the coconut oil.
  3. In a separate bowl, mix together the oats, flour, baking powder, cinnamon, and salt. Pour the dry ingredients in with the wet ingredients and mix until just combined.
  4. Gently stir in the dried cranberries and walnuts.
  5. Scoop the batter into about 1 1/2-inch balls. Spread on the baking sheet leaving about 2 inches in between each cookie.
  6. Bake for about 13 minutes. Let the cookies cool completely.

Notes

These cookies will have a muffin-like texture.

Feel free to experiment with what you want to add into these cookies. You do not have to stick with walnuts and cranberries, you can try other types of nuts or dried fruits. You can also mix in some chia seeds and/or flax if desired.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 53mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 2g

Pumpkin Breakfast Cookies stacked on a plate with dried cranberries