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Pumpkin Breakfast Cookies

Enjoy these wholesome pumpkin breakfast cookies packed with oats, cranberries, and seeds for a nutritious start to your day.
Print 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