Dit Pumpkin Breakfast Cookies are wholesome and delicious oatmeal cookies full of pumpkin flavors that are ready in onder 30 minute with a soft a chewy texture.
I love making everything pumpkin when the fall season starts. I literally add pumpkin puree to every single type of baking I do, like in my Pumpkin Blondies, Pampoen Scones, en Pampoen Piesangkoek. Pumpkin puree brings a delicious taste and a soft texture to everything it touches!
So if you too love to make your whole house smell like pumpkin and cinnamon, you need to try this very simple recipe!
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Pumpkin Breakfast Cookies
Bestanddele
- ½ koppie Pure Pumpkin Puree - (aantekening 1)
- ½ koppie Fyngemaakte piesang - (aantekening 2)
- ¼ koppie Esdoringstroop - (aantekening 3)
- ¼ koppie Grondboontjiebotter (Ongesoute) - (aantekening 4)
- 1 teelepel Vanielje-ekstrak
- 2 koppies Outydse gerolde hawermout - (aantekening 5)
- 2 teelepels Kaneel
- ⅓ koppie Gekapte neute - (aantekening 6)
- ¼ koppie Sjokoladeskyfies - (aantekening 7)
instruksies
- Voorverhit die oond tot 350 ° F (180 ° C).
- Line a large cookie sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
- Mash the banana and pack it in a 1/2 cup measuring cup to measure precisely.
- In a large mixing bowl, combine all the wet ingredients: pumpkin puree, mashed banana, maple syrup, vanilla, and peanut butter. Stir until fully combined.
- Stir in oats, cinnamon, chopped nuts, and chocolate chips if used. Combine until it forms a thick and sticky oatmeal cookie dough.
- Use your hands to shape 12 cookie balls, not fewer. Larger cookies are fragile.
- Place each ball onto the prepared baking tray, leaving a 1-thumb space between each of them. They won't spread in the oven.
- Flatten each cookie dough ball slightly, using the palm of your hand.
- Bake the cookies for 15 minutes at 350 °F (180 °C) until golden brown.
- Let the cookies cool on the cookie sheet for 15 minutes, then transfer them to a cooling rack for 30 minutes.
Notes
Voeding
Bestanddele en vervangings
You only need a few ingredients to make these cookies:
- Pampoenpuree – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree works well too, but ensure it’s not too watery.
- Fyngemaakte piesang – Use ripe bananas for natural sweetness.
- Esdoringstroop – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used.
- Grondboontjiebotter – You need fresh, unsalted peanut butter for the best consistency and to control sodium levels. Almond butter or sunflower seed butter are great alternatives for different flavors or nut-free options.
- Outydse gerolde hawermout – These provide the best texture. Quick oats can be used for a firmer cookie. For a gluten-free version, ensure you use certified gluten-free oats.
- Gekapte neute – Use a mix of your favorite nuts or seeds. For a nut-free version, try pumpkin seeds or shredded coconut.
- Sjokoladeskyfies – These are optional. You can substitute with dried fruit like raisins or cranberries for added natural sweetness.
How to Make Pumpkin Breakfast Cookies
This recipe is super easy, and if you like to see steps in pictures, I’ve included below photos of key steps.
Combine the wet ingredients in a mixing bowl.
Stir the wet pumpkin breakfast cookie ingredients until it’s a thick mixture.
Add the dry ingredients to the wet ingredients and combine them with a spatula.
Form the cookies on a baking sheet lined with parchment paper and bake them for 15 minutes.
Carine se Wenke
I’ve included all the instructions to make these cookies in the recipe card below, but I have a few more tips that didn’t fit:
- Banana Measurement – Mash and pack the banana into a measuring cup for accurate measurement, which is crucial for the right consistency.
- meng – Mix the wet and dry ingredients just until combined to avoid tough cookies.
- vorming – Use slightly wet hands when shaping the cookies to prevent sticking.
- grootte sake – Keep the cookies to the recommended size. Larger cookies may be more fragile.
- Koeltyd – Allow the cookies to cool on the baking sheet before transferring to a cooling rack. This helps them set properly.
- stoor – You can store in an airtight container in the fridge for longer freshness. These cookies also freeze well for make-ahead breakfast planning.
More Pumpkin Cookie Recipes
If you love pumpkin cookies as much as I do, you’ll love these:
I just made these, sooo easy and sooo delicious!
Thank you so much!
These look amazing! Can’t wait to make them and use up some pumpkin that I have.
Question: the recipe card says it makes six cookies, but the instructions are for 12. Which is accurate?
Sorry about that mistake. The instructions are correct and I corrected the serving size to 12 as it should be. Thanks for spotting my typo. I hope you love the cookies.
Do you have a recipe book for sale? I’m interested!!!
Nee, nog nie!
These cookies were a BIG hit! I had my family over and the cookies were gone in the blink of an eye Thank you for all your yummy recipes!
Thank you so much! I am so happy you love them.
What can I use instead of bananas?
Unsweetened applesauce should work.
Simple , healthy cookie that tastes great.
These are very easy to make and you can add extras that you want! Delish! Delish!
These are amazing! Thank you! I added a few dried tart cherries, some pepitas and Lily’s chocolate chips. We loved them.
lekker
I have an actually made these yet, but they look wonderful and they have the ingredients I would prefer. It looks easy and I made double the recipe!