Pumpkin Cranberry Breakfast Cookie
Start your mornings with these irresistible Pumpkin Cranberry Breakfast Cookies—soft, wholesome, and brimming with seasonal flavors! Made with nutrient-packed rolled oats, pumpkin puree, and a hint of warm cinnamon and nutmeg, these cookies are naturally sweetened with honey and studded with tangy dried cranberries and optional crunchy walnuts. Perfect as an on-the-go breakfast or a mid-morning snack, these cookies strike the perfect balance of chewy texture and comforting autumnal spices. Quick and easy to prepare in just under 30 minutes, they’re a must-try for anyone seeking a healthy, satisfying treat. Plus, they store beautifully, making them a meal-prep favorite!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Coconut oil (melted)
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.75 cup Dried cranberries
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, whole wheat flour, ground cinnamon, ground nutmeg, baking soda, and salt. Stir together until evenly mixed.
In a separate bowl, whisk together the pumpkin puree, melted coconut oil, honey, vanilla extract, and egg until smooth and well integrated.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the dried cranberries and chopped walnuts (if using).
Using a cookie scoop or your hands, scoop out about 2 tablespoons of dough and form it into a ball. Flatten it slightly to create a cookie shape and place it on the prepared baking sheet. Repeat with the remaining dough, spacing cookies about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden but the center is still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 17.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
