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Pumpkin Cranberry Breakfast Cookie Recipe
Breakfast cookies pumpkin is a wholesome and delicious treat made with canned pumpkin puree, oats, dried cranberries, and warm spices. This recipe is quick and takes only 25 minutes to prepare and bake, yielding 12 to 15 soft and chewy cookies. Perfect for busy mornings or as a healthy snack, these cookies are packed with fiber, natural sweetness, and a cozy hint of autumn spices. I made these for Theo last week, and he couldn’t get enough of them—he even asked to bring some to school for his classmates!
Table of Contents
- Why are Pumpkin Cranberry Breakfast Cookies so popular?
- What ingredients do you need for Pumpkin Cranberry Breakfast Cookie?
- How do you make Pumpkin Cranberry Breakfast Cookies step by step?
- Frequently Asked Questions About Pumpkin Cranberry Breakfast Cookie
- What are some great ways to serve these cookies?
- How to store and meal prep Pumpkin Cranberry Breakfast Cookies?
Why are Pumpkin Cranberry Breakfast Cookies so popular?
Pumpkin Cranberry Breakfast Cookies stand out for their balance of nutrition and flavor. Made with wholesome ingredients, they’re an easy way to enjoy a guilt-free, satisfying start to your day.
- Perfect for on-the-go mornings: These cookies are portable, easy to grab, and mess-free.
- Nutrition-packed: Ingredients like rolled oats, pumpkin, and cranberries provide fiber, vitamins, and antioxidants.
- Seasonal flair: The warm spices and pumpkin make them an autumn favorite.
- Minimal prep time: Ready in under 30 minutes, they’re ideal for busy schedules.
What ingredients do you need for Pumpkin Cranberry Breakfast Cookie?
This recipe calls for simple, wholesome ingredients that are easy to find. It combines pantry staples with delicious additions to create a warm, chewy treat.
- 1 cup canned pumpkin puree
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup pumpkin seeds (optional)
The canned pumpkin puree is the star of this recipe, delivering moisture and a subtle sweetness that pairs beautifully with the tangy dried cranberries and warm spices.
How do you make Pumpkin Cranberry Breakfast Cookies step by step?
Making these cookies is straightforward and takes just a few simple steps. You’ll mix the wet and dry ingredients separately, combine them, and bake to perfection.
Step 1 — Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2 — Combine Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, honey or maple syrup, melted coconut oil, vanilla extract, and egg until smooth and well combined.
Step 3 — Mix Dry Ingredients
In a separate bowl, stir together the rolled oats, whole wheat flour, ground cinnamon, ground nutmeg, baking soda, and salt.
Step 4 — Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring until everything is fully incorporated. Be careful not to overmix.
Step 5 — Add Mix-Ins
Gently fold in the dried cranberries and, if desired, the chopped walnuts or pecans, and pumpkin seeds for extra texture and flavor.
Step 6 — Shape the Cookies
Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your hand.
Step 7 — Bake
Bake in the preheated oven for 12-15 minutes until the cookies are set and lightly golden around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Frequently Asked Questions About Pumpkin Cranberry Breakfast Cookie
Can I make these cookies gluten-free?
Yes, substitute the whole wheat flour with a gluten-free flour blend for a similar texture.
Are these cookies suitable for vegans?
You can make these cookies vegan by replacing the egg with a flax egg and using maple syrup instead of honey.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but they will add more moisture to the dough, so reduce the amount of pumpkin puree slightly.
What’s the best way to reheat these cookies?
Warm them in the microwave for 10-15 seconds or in a 300°F (150°C) oven for a few minutes.
What are some great ways to serve these cookies?
These Pumpkin Cranberry Breakfast Cookies are versatile and can be enjoyed in many ways:
- With coffee or tea: Pair with your morning brew for a satisfying start to the day.
- As a snack: Pack them for school or work as a mid-day energy boost.
- With yogurt: Serve alongside a bowl of Greek yogurt for added protein.
- On a fall-themed dessert board: Include in a spread with our pecan pumpkin spice cut out cookies.
How to store and meal prep Pumpkin Cranberry Breakfast Cookies?
These cookies store well, making them perfect for meal prep. Keep them fresh and ready for your busy mornings.
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped and sealed in a freezer-safe bag; they’ll keep for up to 3 months.
To reheat frozen cookies, simply let them thaw at room temperature or reheat in a 300°F (150°C) oven until warm. This method retains the perfect soft and chewy texture.
Pumpkin Cranberry Breakfast Cookie
Equipment
- Mixing bowl
- Whisk
- baking sheet
- parchment paper
- Oven
Ingredients
- 1 cup canned pumpkin puree
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup pumpkin seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, honey (or maple syrup), melted coconut oil, vanilla extract, and egg until smooth.
- In a separate bowl, combine the rolled oats, whole wheat flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Fold in the dried cranberries and, if using, the chopped nuts and pumpkin seeds.
- Scoop about 2 tablespoons of dough for each cookie and drop onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon or your hand.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are set and lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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