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['Close-up view of golden-brown Pumpkin Breakfast Cookies with a chewy texture and visible cranberries and pumpkin seeds.', 'Side perspective of freshly baked Pumpkin Breakfast Cookies with a rustic appearance, highlighting oats and seeds.', 'Detailed look at Pumpkin Breakfast Cookies, showcasing their spiced exterior and mix of ingredients including cranberries.', 'Image of delicious Pumpkin Breakfast Cookies, emphasizing their rich color and hearty ingredients like oats and pumpkin seeds.']

Pumpkin Breakfast Cookies

Enjoy these wholesome pumpkin breakfast cookies packed with oats, cranberries, and seeds for a nutritious start to your day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 12 cookies
Calories 150 kcal

Ingredients
  

Dry ingredients

  • 1/4 cup coconut oil (melted)
  • 1/4 cup honey (warmed gently if needed to make more liquid; or maple syrup)
  • 1 cup rolled oats
  • 1 cup quick cooking oats
  • 2/3 cup dried cranberries (preferably unsweetened)
  • 2/3 cup pumpkin seeds
  • 1/4 cup ground flaxseed
  • 1-2 teaspoons pumpkin pie spice (or cinnamon)
  • 1/2 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 2 large eggs (* beaten)

Instructions
 

  • Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Mix oats, cranberries, pumpkin seeds, flaxseed, spices, and salt. Add pumpkin puree, eggs, coconut oil, and honey; stir until combined.
  • Drop 1/4 cup scoops onto the baking sheet, then flatten slightly.
  • Bake for 15-20 minutes until edges are golden. Cool before storing.

Notes

Store in an airtight container for freshness.
Keyword Pumpkin