These Pumpkin Oatmeal Cookies are a wonderful little snack that are perfect to combine with Greek yogurt or fruit and nuts for a balance breakfast or snack.
Pumpkin Oatmeal Breakfast Cookies
My mother sent me this recipe to try a while ago and I have finally made them. They are perfect to have with coffee or tea any time of the day really.
They are no only great to have for breakfast with yogurt or a piece of fruit but they are also a wonderful snack to have with tea or a glass of milk.
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
How to Make Pumpkin Oatmeal Cookies
Preheat over to 350 degrees.
In a small bowl, mix all dry ingredients, oats, raisins and pecans in a bowl.
In a larger bowl, combine the pumpkin, applesauce, beaten egg and vanilla extract.
Gradually add in the dry ingredients mixing until moistened.
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.
Bake for about 10-12 minutes. Cool on baking racks.
Pumpkin Oatmeal Breakfast Cookies
Ingredients
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup honey (or you can use 1 cup light brown sugar but less "clean"
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 cups rolled oats
- 1 cup raisins
- 15 ounce canned pumpkin one can
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 egg beaten
- 1/2 cup chopped pecans optional
Instructions
- Preheat over to 350 degrees.
- In a small bowl, mix all dry ingredients, oats, raisins and pecans in a bowl.
- In a larger bowl, combine the pumpkin, applesauce, beaten egg and vanilla extract.
- Gradually add in the dry ingredients mixing until moistened.
- 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.
- Bake at 350 for about 10-12 minutes. Cool on baking racks.
Heaven says
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!
Sherri says
Wonderful to hear! Chocolate chips make anything more yummy don’t they?!
Kim says
Just made them, they are great! But, are they supposed to be gooey in the middle?
Ashlyn @ Belle of the Kitchen says
A breakfast cookie?! Yes please, especially with pumpkin! Pinning! Thank you so much for linking up with us at Saturday Night Fever. 🙂
Gaye @CalmHealthySexy says
Thanks so much for sharing with the Let’s Get Real party.
Mandi says
Stopping over from the linky party at Lambert’s Lately. Breakfast cookies are a great way to start the day and I can’t wait to try these!
Elizabeth says
I love the idea of a breakfast cookie!! Yum!! Thanks for stopping by Let’s Get Real this week!! Be sure to come again!
Diane Balch says
I love the idea of a cookie breakfast. Thanks for visiting Weekend Bites on Friday.
Debi @ Adorned From Above says
Thanks for sharing with Adorned From Above’s Link Party. Have a great week.
Debi @ Adorned From Above
Theresa @DearCreatives says
Hi Sherri, We love grab and go breakfasts. Could of used this today when my teen overslept. Thanks for sharing at the party @DearCreatives Pinned