Ready to take your love for pumpkin to a whole new level? These healthy, low sugar Pumpkin Breakfast Cookies are just for you then! Perfect for a grab and go breakfast or snack, they’ll satisfy both toddlers and adults alike!
Mr.CEO, my certified eating officer and hubby is OBSESSED with pumpkin.
Like so much so he’ll Google when Trader Joe’s pumpkin products release and let me know rather than the other way around!
I love his enthusiasm for the season so decided to play on it and create these portable Pumpkin Breakfast Cookies that both he and my toddler could enjoy.
I swear, while healthy and low in sugar they are still DAMN DELICIOUS!
What you need to make this recipe
How to make this recipe
(1 + 2) Preheat oven. Combine the pumpkin, peanut butter, and egg with the spices.
(3) Stir in the oats.
(4) Fold in the cranberries, chocolate, and pumpkin seeds.
(5) Scoop onto a greased baking sheet.
(6 + 7) Using the back of a cup that’s lightly sprayed with cooking spray, gently press down on the dough so it forms a circle. Then, bake!
Viola! They should be perfect like these beauties when finished!
The inside is hearty and filled with texture in these Pumpkin Breakfast Cookies, just take a peak below!
Here are some simple swaps you can make in your home to make these your own:
- Swap any nut or seed butter in place of peanut butter, especially for allergies. Sunflower seed butter works great!
- If you’d like to keep these free of added sugar, swap in raisins for cranberries and omit the chocolate.
- Be sure to use a certified gluten-free oat if you have a gluten intolerance in your home.
Now, serve these up with a cool glass of your favorite milk or warm cup of coffee or tea, the possibilities are endless!
Other Recipes You May Enjoy
You can never have enough pumpkin, right? Try these beauties out too!
Pumpkin Breakfast Cookies
- 1/2 cup pumpkin puree
- 1 large egg
- 1/3 cup natural peanut butter
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup rolled oats
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup white chocolate chips
- Preheat oven to 350 degrees F. To a large bowl, mix the pumpkin puree, egg, peanut butter, pumpkin pie spice, and salt together.
- Mix in the oats, then fold in the cranberries, white chocolate and pumpkin seeds.
- Portion the dough using a 1-ounce scoop onto a baking sheet sprayed with cooking spray. Spray the bottom of a circular jar with cooking spray, then gently press the dough so it forms a circle.
- Bake for 12 minutes or until tops are golden. Remove from oven and let cool 5 minutes before enjoying.
- Store in an airtight container on the counter for 5 days, refrigerate for 10 days, or freeze for up to 3 months for best quality.