These Pumpkin Oatmeal Cookies are a wonderful, healthy breakfast cookie or afternoon snack that are made using unsweetened applesauce instead of oil.
Pumpkin Oatmeal Breakfast Cookies
They are not 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 Needed
2 cups Old fashioned Rolled Oats
1-½ cups all-purpose flour or Oat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
1 cup raisins
½ cup chopped pecans (optional)
15 ounce can of pumpkin
¾ cup honey
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 beaten egg
Variations/Substitutions
Use maple syrup instead of honey
Use gluten free flour like Bob’s One-to-One Gluten Free Flour
Add walnuts instead of pecans
Leave out the raisins, if preferred.
How to Make these Pumpkin Cookies
Preheat over to 350° degrees.
In a small bowl, mix the flour, baking soda, spices, oats, raisins and pecans (if adding) in a bowl.
In a separate large bowl, combine the pumpkin, applesauce, honey, 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
- 1-½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup honey or light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 cups rolled oats
- 1 cup raisins
- 15 ounce canned pumpkin one can
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 egg beaten
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 350° F. Spray baking sheets with cooking spray or line with parchment paper
- In a small bowl, mix all dry ingredients, plus oats, raisins and pecans in a bowl.1-½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, 2 cups rolled oats, 1 cup raisins, ½ cup chopped pecans
- In a separate large bowl, combine the pumpkin, applesauce, honey, egg and vanilla extract.15 ounce canned pumpkin, ½ cup unsweetened applesauce, 1 teaspoon vanilla extract, 1 egg, ¾ cup honey
- Gradually add in the dry ingredients mixing until moistened.
- 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
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
Wonderful to hear! Chocolate chips make anything more yummy don’t they?!
Kim
Just made them, they are great! But, are they supposed to be gooey in the middle?
Ashlyn @ Belle of the Kitchen
A breakfast cookie?! Yes please, especially with pumpkin! Pinning! Thank you so much for linking up with us at Saturday Night Fever. 🙂
Gaye @CalmHealthySexy
Thanks so much for sharing with the Let’s Get Real party.
Mandi
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
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
I love the idea of a cookie breakfast. Thanks for visiting Weekend Bites on Friday.
Debi @ Adorned From Above
Thanks for sharing with Adorned From Above’s Link Party. Have a great week.
Debi @ Adorned From Above
Theresa @DearCreatives
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