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Pumpkin Breakfast Cookies

Pumpkin breakfast cookies with hearty oats and a warm pumpkin-spice glow, baked until golden and set with chewy edges. Loaded with dried cranberries, pumpkin seeds, and dark chocolate chips for a satisfying grab-and-go breakfast.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 18 cookies
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup rolled oats
  • 0.5 cup whole wheat flour
  • 0.25 cup almond flour
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 0.333 cup maple syrup or honey
  • 0.25 cup almond butter or peanut butter
  • 1 egg
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
Mix-ins
  • 0.5 cup dried cranberries
  • 0.25 cup pumpkin seeds
  • 0.25 cup dark chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat oven to 350°F, then line baking sheets with parchment or a nonstick liner for easy release.
  2. Combine rolled oats, whole wheat flour, almond flour, pumpkin pie spice, cinnamon, baking soda, and salt in a mixing bowl until evenly dispersed.
Mix wet and dry
  1. Whisk pumpkin puree, maple syrup or honey, almond butter or peanut butter, egg, melted coconut oil, and vanilla until smooth and glossy.
  2. Fold the wet mixture into the dry mixture until a thick cookie dough forms with no visible dry flour pockets.
Add mix-ins and shape
  1. Fold in dried cranberries, pumpkin seeds, and dark chocolate chips so the mix-ins are evenly distributed throughout the dough.
  2. Scoop dough into 2-tablespoon rounds and flatten slightly for even baking.
Bake and cool
  1. Bake at 350°F for 12 to 14 minutes, until the cookies look set around the edges and the centers no longer appear wet.
  2. Cool on the pan for 5 minutes, then transfer to a rack to firm up before serving.

Notes

Pro tip: For thicker, chewier cookies, keep the dough thick when scooping and flatten only slightly. Store in an airtight container in the refrigerator for up to 5 days, or freeze baked cookies for up to 2 months (thaw overnight in the fridge). For a dairy-free option, use dairy-free dark chocolate chips and confirm your vanilla is dairy-free; the recipe is already naturally free of butter.