Name: Pumpkin Breakfast Cookies Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20.0
Ingredients: 1 1/2 cups quick oats; 1/2 cup old fashioned oats; 2/3 cup dried cranberries; 1/3 cup pumpkin seeds; 1/3 cup chopped pecans; 2 tablespoons chia seeds; 2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 3 tablespoons coconut oil, melted; 1/3 cup pure maple syrup; 1/2 cup canned pumpkin; 2 eggs, beaten; 1 teaspoon pure vanilla extract

Pumpkin Breakfast Cookies Recipe

Embed

20 m 20 m 20 Servings

Ingredients

1 1/2 cups Quick Oats
1/2 cup Old Fashioned Oats
2/3 cup Dried Cranberries
1/3 cup Pumpkin Seeds
1/3 cup Chopped Pecans
2 tablespoons Chia Seeds
2 teaspoons Pumpkin Pie Spice
1/4 teaspoon Salt
3 tablespoons Coconut Oil, melted
1/3 cup Pure Maple Syrup
1/2 cup Canned Pumpkin
2 Eggs, beaten
1 teaspoon Pure Vanilla Extract

Directions

Heat your oven to 325°F (160°C). Line a cookie sheet with a silicone baking mat OR parchment paper.
Stir together both kinds of oats, cranberries, pumpkin seeds, pecans, ground chia, pumpkin pie spice and salt in a large bowl.
Whisk together the remaining ingredients in a separate bowl. Stir into the dry ingredients until well combined.
Scoop the dough with a 3-tablespoon cookie scoop onto the prepare cookie sheet. Flatten with wet fingers (the cookies won’t change shape during baking).
Bake for 15-20 minutes, or until golden. Cool on the cookie sheet before storing in an airtight container.