Pumpkin Spice Breakfast Cookies
Prep time
Cook time
Total time
These breakfast cookies straddle the line between good-for-you and just-plain-good, with loads of healthy breakfast ingredients like oats, peanut butter, pumpkin seeds, cranberries and chocolate chips. If you can't find Pumpkin Spice peanut butter, you can substitute with the same amount of regular smooth peanut butter plus a teaspoon of pumpkin spice.
Recipe type: Breakfast
Serves: 12
  • ½ cup unsweetened pumpkin puree
  • ¼ cup Peanut Butter and Co Pumpkin Spice peanut butter
  • 1 egg, lightly beaten
  • ¼ cup maple syrup
  • 2 tbsp canola oil
  • 2 ¼ cup quick oats (not instant)
  • ¼ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ cup pumpkin seeds
  • ¼ cup dried cranberries
  • ¼ cup mini chocolate chips (optional)
  1. Preheat the oven to 325F. Line a medium-sized baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the pumpkin, peanut butter, egg, maple syrup and canola oil until smooth. Stir in the oats, flour, baking powder, salt and cinnamon, and stir just until everything comes together into a sticky, thick batter. Fold in the pumpkin seeds, cranberries and chocolate chips, if using.
  3. Drop heaping tablespoonfuls of dough onto the prepared baking sheet, spacing the cookies .
  4. Bake in preheated oven for 15 minutes, or until the cookies are set and golden brown around the edges.
  5. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Cookies will keep for up to 5 days in an airtight container.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/pumpkin-spice-breakfast-cookies/