These cookies are sweet but savory and loaded with healthy oatmeal, nuts & raisins, and pumpkin. Super healthy, they are perfect for breakfast or dunking into that all-important cup of coffee!
What are Oatmeal Pumpkin Cookies?
Healthy pumpkin cookies are simple to make and turn out soft and moist, almost like a baked oatmeal bite. Healthy ingredients and lower sugar make them a guilt free way to enjoy a cookie for breakfast! An ideal grab and go snack! Just bake and pop in the freezer for a quick breakfast anytime. With a similar texture to banana bread or banana muffins, you’ll want to tuck a few of these cookies into a backpack or briefcase to enjoy any time of day!
Ingredients for Breakfast Cookies
Pumpkin – Used canned pumpkin puree or make homemade pumpkin puree from scratch. I have also made a very similar breakfast cookie with bananas in place of pumpkin. Oatmeal – Old fashioned oats (or large flake oats) are the best in these cookies, but instant oats also work. Flour – Use all purpose flour or substitute other health and high protein spelt flour or even gluten free flour, both in a 1:1 ratio. Spice – Everyone loves pumpkin pie spice. DIY it with this easy and delicious blend, or buy it from the store. Since this recipe has less sugar than most, the spice really kicks up the flavor. Baking just got healthier! Add-ins – Make them with oatmeal, chocolate chips, cranberries & raisins, and nuts as the recipe calls for. Or for a fun twist that everyone will love try white chocolate, caramel or butterscotch chip cookies, dark chocolate chunks, and macadamia nuts. No matter how you decide to bake this charming cookie, it will be a staple in your recipe box for years to come!
How to Make Healthy Breakfast Cookies
These soft and delicious cookies are as easy as 1, 2, 3!
Storing Pumpkin Cookies
Pumpkin breakfast cookies will last about a week if kept in an airtight container or a freezer bag. Put a slice of bread in with them to absorb additional moisture and keep them from crumbling apart. To freeze, make sure they are fully cooled and then lay them flat on the bottom of an airtight container. Place a piece of parchment paper over the first layer and continue to create layers. Be sure to label the container with the date! To thaw, simply set them out on the counter and they’ll be soft in about an hour!
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