These pumpkin spice breakfast cookies are going to be a perfect addition to your breakfast routine when you are in a hurry. They are filled with nutrition, take minutes to prepare, and are of course delicious.
This recipe can easily be customized with different add-ins. To make it nut-free, you can use pumpkin seeds instead of walnuts, or dried cranberries instead of chocolate chips. You can also enjoy it as a dessert or a pick-me-up snack. The possibilities are truly endless.
I am excited for you to try this recipe as we head into Thanksgiving weekend.
I’d love to know your thoughts with a comment or rating below.
Tag @shelbylaranutrition with your creations.
Pumpkin Breakfast Cookies
These pumpkin breakfast cookies are easy to prepare and make a yummy and healthy breakfast option for when you are in a hurry.
Servings 10 cookies (large)
Ingredients
- 2½ cups rolled oats
- 1¼ cup canned pumpkin puree
- 3-4 tbsp coconut sugar or maple syrup
- 1 tsp pumpkin pie spice
- ½ cup dark chocolate chips
- ¼ cup chopped raw walnuts
Instructions
- Pre-heat oven to 350°.
- Mix rolled oats, pumpkin puree, coconut sugar, pumpkin pie spice into a large bowl and mix well.
- Gently fold the chocolate chips and walnuts into the mixture.
- Grease or line a cookie sheet with parchment paper. Use a 3 tbsp cookie scoop or your hands to form 10 large breakfast cookies.
- Bake for approximately 13 minutes. Cool completely before storing.
- Shelf life is 3 days at room temperature stored in a sealed container, up to one week in the fridge, or freeze up to 3 months.