Name: Pumpkin Oat Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Ingredients: ½ cup Rolled oats; ¼ cup All-purpose flour; ¼ tsp Baking powder; ¼ tsp Cinnamon; pinch Salt; ¼ cup Pumpkin puree (canned); 2 TBSP Maple syrup (or honey); 1 TBSP Almond butter; ½ tsp Vanilla extract; 2 TBSP Dried cranberries (or raisins, optional); 1 TBSP Pumpkin seeds (optional); 1 cup Fresh fruit ((e.g. apple slices, grapes, or berries), washed and prepared as needed); 16 oz Milk (your choice)

Pumpkin Oat Breakfast Cookies

No ratings yet

Print Pin

Prep Time: 10

Cook Time: 15

Servings:

Calories: 518kcal

Ingredients

Pumpkin Oat Breakfast Cookies

½ cup Rolled oats
¼ cup All-purpose flour
¼ tsp Baking powder
¼ tsp Cinnamon
pinch Salt
¼ cup Pumpkin puree canned
2 TBSP Maple syrup or honey
1 TBSP Almond butter
½ tsp Vanilla extract
2 TBSP Dried cranberries or raisins, optional
1 TBSP Pumpkin seeds optional

Fruit

1 cup Fresh fruit (e.g. apple slices, grapes, or berries), washed and prepared as needed

Milk

16 oz Milk your choice

US Customary - Metric

Instructions

Prepare all ingredients as described above.
Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Mix Dry Ingredients:In a medium bowl, combine oats, flour, baking powder, cinnamon, and a pinch of salt.
Mix Wet Ingredients: In a separate small bowl, whisk together pumpkin purée, maple syrup or honey, almond butter, and vanilla extract.
Combine & Fold In Add-ins: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in dried fruit and seeds if using.
Scoop & Bake: Scoop dough into even portions onto the baking sheet and flatten slightly with the back of a spoon. Bake for 13–15 minutes, until set and lightly golden on the bottom. Let cool for a few minutes on the pan.
Serve the cookies (2 per portion) with fresh fruit and milk. Enjoy!

Nutrition