Pumpkin Breakfast Cookies

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5 from 4 votes

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www.theconsciousplantkitchen.com

These Pumpkin Breakfast Cookies are wholesome and delicious oatmeal cookies full of pumpkin flavors that are ready in under 30 minutes with a soft a chewy texture.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-breakfast-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 310kcal

Author: Carine Claudepierre

Ingredients

½ cup Pure Pumpkin Puree (note 1)
½ cup Mashed Banana (note 2)
¼ cup Maple Syrup (note 3)
¼ cup Peanut Butter (Unsalted) (note 4)
1 teaspoon Vanilla Extract
2 cups Old-Fashioned Rolled Oats (note 5)
2 teaspoons Cinnamon
⅓ cup Chopped Nuts (note 6)
¼ cup Chocolate Chips (note 7)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C).
Line a large cookie sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
Mash the banana and pack it in a 1/2 cup measuring cup to measure precisely.
In a large mixing bowl, combine all the wet ingredients: pumpkin puree, mashed banana, maple syrup, vanilla, and peanut butter. Stir until fully combined.
Stir in oats, cinnamon, chopped nuts, and chocolate chips if used. Combine until it forms a thick and sticky oatmeal cookie dough.
Use your hands to shape 12 cookie balls, not fewer. Larger cookies are fragile.
Place each ball onto the prepared baking tray, leaving a 1-thumb space between each of them. They won't spread in the oven.
Flatten each cookie dough ball slightly, using the palm of your hand.
Bake the cookies for 15 minutes at 350 °F (180 °C) until golden brown.
Let the cookies cool on the cookie sheet for 15 minutes, then transfer them to a cooling rack for 30 minutes.

Notes

Note 1: Canned or homemade, not canned pumpkin pie filling!

Note 2: Make sure you mash and pack the amount of mashed banana in the measuring cup, and sweep off excess to measure with precision.

Note 3: Any liquid sweetener that works well, including coconut nectar, agave syrup, etc.

Note 4: Any fresh, drippy jar of nut butter works in this recipe, including almond butter or sunflower seed butter for a nut-free option.

Note 5: Quick oats also work, making the cookies firmer, a bit dryer, and less fragile.

Note 6: I used a mix of finely chopped walnuts and pecans. Almonds and hazelnuts taste good as well. For a nut-free option, skip the nuts or use shredded coconut, dried raisins, or pumpkin seeds.

Note 7: Optional, you can skip or add more chopped nuts or seeds instead.

Storage: You can store them in a cookie jar for up to 1 week in the fridge. You can freeze them in silicone bags and thaw them the day before at room temperature.

Nutrition