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.
If you'd like to jazz these cookies up with an easy drizzle, melt 1/4 white chocolate with 1/2 tsp coconut oil and drizzle over your cookies! Alternatively, for an additional flavor element, mix up 1/3 cup plain Greek yogurt with 3 tablespoons of powdered sugar.
These cookies have no leavening agent so they will not spread very much during baking. Keep this in mind and note you can leave as little as a half inch space between cookies.
Peanut Butter: Choose a creamy, natural peanut butter that is added sugar and salt free (if you can!) There are enough add-ins here to create exciting texture.
Swap any nut or seed butter in place of peanut butter, especially for allergies. Sunflower seed butter works great!
Gluten free: These Pumpkin Breakfast Cookies are naturally gluten free! To be extra cautious, double check your labels and make sure the oats and chocolate you use are GF certified!
Pumpkin puree (as mentioned in my Gluten Free Pumpkin Muffins recipe, but it bears repeating!): While purchasing unsweetened canned pumpkin is a great quick option for these muffins, if you’re opting to make your own pumpkin puree (don’t forget to save those seeds for a tasty snack!), check out my Sweet Potato Muffins as the procedure will be the same! You can mash your pumpkin or pop it in the food processor to make it super smooth!
Side note here to be VERY CAREFUL when cutting your pumpkin; se a very sharp knife and give yourself plenty of time!
Chocolate chips: This recipe was developed with the white chocolate and cranberries as the winning combo, but sub in your favorite chocolate, milk, semisweet, or dark, as you wish!
Added sugars: If you'd like to keep these free of added sugar, swap in raisins for cranberries (or be sure to use unsweetened dried cranberries) and omit the chocolate.
Vegan: Swap in a flax egg and make sure your chocolate chips are vegan