pumpkin breakfast cookies

Soft, chewy and packed full of pecans, dried cranberries and pumpkin, these breakfast cookies are worth waking up for!

Pumpkin Breakfast Cookies

all-purpose flour

baking powder

baking soda

salt

cinnamon

allspice

salted butter, softened

sugar

pumpkin puree

vanilla extract

pecans, chopped

cranberries

pecan halves

Preheat oven to 375F. Add flour, baking powder,...

Preheat oven to 375F. Add flour, baking powder, baking soda, salt, cinnamon and allspice into a large bowl and stir to combine.

Beat butter and sugar in a large bowl...

Beat butter and sugar in a large bowl on medium speed for 2 to 3 minutes. Add in pumpkin, egg and vanilla and continue to beat to combine. Slowly add in the flour, continuing to beat on low speed, until blended. Stir in chopped pecans and cranberries.

Drop by tablespoonful onto an ungreased cookie sheet....

Drop by tablespoonful onto an ungreased cookie sheet. Flatten cookies slightly with the back of a spoon and place a pecan half on top. Bake 16 to 18 minutes, until golden brown.

Cool on a baking rack and enjoy.

Gluten-free (and vegan!) pumpkin peanut butter breakfast cookies! The perfect wholesome treat to pair with coffee or grab for on the go. Just 10 ingredients and 30 minutes required!

Pumpkin Peanut Butter Breakfast Cookies

rolled oats ((ensure certified gluten-free as needed))

peanut butter

pumpkin purée

peanuts ((or sub chopped pecans))

maple syrup

tsp pumpkin pie spice

tsp vanilla extract

tsp baking powder

tsp sea salt ((omit

Preheat your oven to 350 degrees F (176 C) and lightly grease or line a baking sheet with parchment paper.

Add the oats to a food processor and process until finely ground — about 30-45 seconds. They don’t need to be as finely ground as oat flour but should be close. Add remaining ingredients and pulse until combined.

Use a cookie scooper (like this one) or tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. Arrange on the baking sheet and press down gently with the palm of your hand or a lightly oiled glass to smash slightly.  They won’t spread much, so it’s okay if there’s not much space between the cookies.

Bake for 18-20 minutes or until just golden on the edges and slightly firm to the touch. Enjoy! They pair especially well with coffee or tea.

Let cool fully before storing in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=oy5mUpYmFtM

Gluten-free (and vegan!) pumpkin peanut butter breakfast cookies! The perfect wholesome treat to pair with coffee or grab for on the go. Just 10 ingredients and 30 minutes required!

Full Recipe: https://minimalistbaker.com/pumpkin-peanut-butter-breakfast-cookies/
 
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Pumpkin Peanut Butter Breakfast Cookies | Minimalist Baker Recipes

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Top 2 pumpkin breakfast cookies recipes from across the web

The most viewed pumpkin breakfast cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Breakfast Cookies

Pumpkin Peanut Butter Breakfast Coo...

The most viewed pumpkin breakfast cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine