Pumpkin Oat Breakfast Cookies
Hi everyone! Sorry it’s been so long since I’ve posted a new recipe! I intended to get these Pumpkin Oat Breakfast Cookies out a few weeks ago, but since I’m back to working full time AND back in school, it’s been a little crazy around here! Since the start of September, I’ve been totally soaking up fall, especially now that the temps have dropped. I’m incorporating lots of warm spices into nearly every dish, making lots of soups and stews, and finding ways to make everyday life a little extra cozy. A few weeks ago, I made these Pumpkin Oat Breakfast Cookies which are gluten and egg free. They’re perfect for a quick breakfast or an easy snack and are packed with pumpkin, spices, oats, raisins, and a little chocolate too! I did my best to keep sugar to a minimum, so besides the raisins and chocolate chips, the only sugar is a quarter cup of raw honey. These Pumpkin Oat Breakfast Cookies will be ready in just over 30 minutes and will leave your home smelling spiced and cozy!
Ingredients for Pumpkin Oat Breakfast Cookies
Here’s everything you’ll need to make a delicious batch of Pumpkin Oat Breakfast Cookies. Be sure to check out The Spice House to stop up on all your fall baking essentials!
- Kalona salted butter
- Sprouted rolled oats (certified gluten free if needed)
- Raw pumpkin seeds
- Raisins
- Dark chocolate chips
- Freshly ground flax seeds
- Celtic sea salt
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Raw honey
- Pumpkin purée
- Plain Greek Yogurt
How to Make Pumpkin Oat Breakfast Cookies
Start by preheating your oven to 350°F. Then line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk the oats, pumpkin seeds, raisins, chocolate chips, flax seed, cinnamon, salt, ginger, nutmeg, and cloves.
Place the butter and honey in a small, microwave safe bowl. Microwave in 20 second increments until the butter is melted. Stir after each heating. In a medium bowl, whisk the butter/honey mixture with the pumpkin and yogurt. Then pour all these ingredients into the large bowl of dry ingredients.
Use a wooden spoon to mix all the ingredients together. Then use a two tablespoon cookie scoop to scoop the dough and place it on the cookie sheets. Press the cookies flat (about ½ inch thick) and space them an inch apart.
Bake for 15-20 minutes, until the cookies are golden brown. Remove from oven and let cool for five minutes before transferring to a cooling rack.
How to Make Homemade Pumpkin Purée
Although you can certainly used canned pumpkin for these Pumpkin Oat Breakfast Cookies, if you have some extra time, I highly recommend making your own at home. If you don’t have access to pie pumpkins, feel free to substitute any other type of squash such as butternut or buttercup.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Slice the pumpkin or squash in half and scoop out the seeds. Place each half face-down on the baking sheet and roast until the squash is easily pierced with a fork. Baking time will vary based on the type and size of squash, so check it after about 20 minutes and adjust as needed.
When the pumpkin is fully cooked, let it cool. Then scoop out the flesh and transfer it to food processor to blend until smooth. Then it can be added to the cookies (or any other pumpkin recipe)!
I hope you enjoy these Pumpkin Oat Breakfast Cookies! Be sure to leave a rating below and let me know what you think in the comments.
More Recipes to Try
Pumpkin Oat Breakfast Cookies
Ingredients
- 2 cups sprouted rolled oats gluten free
- ⅔ cup raw pumpkin seeds
- ⅓ cup raisins
- ⅓ cup dark chocolate chips
- ¼ cup flax seed freshly ground
- 1 tsp Spice House cinnamon
- ½ tsp Celtic sea salt
- ¼ tsp Spice House ginger
- ¼ tsp Spice House nutmeg
- ¼ tsp Spice House cloves
- ¼ cup Kalona salted butter
- ¼ cup raw honey
- ¾ cup pumpkin puree
- ¼ cup plain Greek yogurt unsweetened
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk the oats, pumpkin seeds, raisins, chocolate chips, flax seed, cinnamon, salt, ginger, nutmeg, and cloves.
- Place the butter and honey in a small, microwave safe bowl. Microwave in 20 second increments until the butter is melted. Stir after each heating.
- In a medium bowl, whisk the butter/honey mixture with the pumpkin and yogurt. Then pour all these ingredients into the large bowl of dry ingredients.
- Use a wooden spoon to mix all the ingredients together. Then use a 2 tablespoon cookie scoop to scoop the dough and place it on the cookie sheets. Press the cookies flat (about ½ inch thick) and space them 1 inch apart.
- Bake for 15-20 minutes, until the cookies are golden brown. Remove from oven and let cool for 5 minutes before transferring to a cooling rack. Enjoy!