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Pumpkin Oatmeal Breakfast Cookies

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Oh my, these Pumpkin Oatmeal Breakfast Cookies make such a fabulous healthy meal. Combine with Greek yogurt or fruit and nuts.

Pumpkin Oatmeal Breakfast Cookies

My mother sent me this recipe to try a while ago and they are perfect to have with coffee or tea any time of the day really.

I had them for breakfast AND as my night-time snack with a glass of fat free milk. keep that metabolism working!

Ingredients

1-1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

3/4 cup honey (or you can use 1 cup light brown sugar but less “Clean”

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

2 cups rolled oats

1 cup raisins

1/2 cup chopped pecans (optional)

1 15 oz. can of canned pumpkin

1/2 cup unsweetened applesauce

1 tsp vanilla extract

1 beaten egg

Directions

1. Preheat over to 350 degrees.

2. In a small bowl, mix all dry ingredients, oats, raisins and pecans in a bowl.

3. In a larger bowl, combine the pumpkin, applesauce, beaten egg and vanilla extract.

4. Gradually add in the dry ingredients mixing until moistened.

5. Spray baking sheets with cooking spray. Drop cookies by spoonfuls onto baking sheets about 2” apart.  If you want a more flat cookie, press with spoon.

6. Bake at 350 for about 10-12 minutes. Cool on baking racks.

Pumpkin Oatmeal Breakfast Cookies

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5.0 from 1 reviews
Pumpkin Oatmeal Breakfast Cookies
 
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Ingredients
  • 1-1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¾ cup honey (or you can use 1 cup light brown sugar but less "Clean"
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • 2 cups rolled oats
  • 1 cup raisins
  • ½ cup chopped pecans (optional)
  • 1 15 oz. can of canned pumpkin
  • ½ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 beaten egg
Directions
  1. Preheat over to 350 degrees.
  2. In a small bowl, mix all dry ingredients, oats, raisins and pecans in a bowl.
  3. In a larger bowl, combine the pumpkin, applesauce, beaten egg and vanilla extract.
  4. Gradually add in the dry ingredients mixing until moistened.
  5. Spray baking sheets with cooking spray. Drop cookies by spoonfuls onto baking sheets about 2” apart. If you want a more flat cookie, press with spoon.
  6. Bake at 350 for about 10-12 minutes. Cool on baking racks.

Comments

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  4. I’ve pinned this…they sound amazing!

    Thanks for joining the Link Up this week! Don’t forget to enter to win a $25 Starbucks giftcard! 🙂

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  15. Sherri – these look and sound super good and seem healthy, too. I have gotten into making a lot of things this past week with pumpkin – I made a pumpkin spice cheesecake yesterday that was a hit with the family. Look forward to trying your cookie recipe – pinned it so I will have it. Thanks.

    Reply

  20. Your Pumpkin Oatmeal Breakfast Cookies look delicious! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply

  29. My daughter just made these for breakfast tomorrow. She doubled it but only put in 1/3 cup brown sugar for the whole batch. They are great! We aren’t raisin people and didn’t have nuts so she added chocolate chips instead. Excellent recipe! Thanks!

    Reply

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