אלה Pumpkin Breakfast Cookies are wholesome and delicious oatmeal cookies full of pumpkin flavors that are ready in מתחת ל -30 דקות 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 בלונדיניות דלעת, Pumpkin Scones, ו Pumpkin Banana Cake. 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!
למרות שהמתכון כולו נמצא ממש למטה, אל תפספסו את כל הטיפים שלי בהמשך, כולל החלפת מרכיבים, טיפים לבישול וצילומים שלב אחר שלב!
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Pumpkin Breakfast Cookies
רכיבים
- ½ גָבִיעַ Pure Pumpkin Puree - (הערה 1)
- ½ גָבִיעַ בננה מעוכה - (הערה 2)
- ¼ גָבִיעַ סירופ מייפל - (הערה 3)
- ¼ גָבִיעַ חמאת בוטנים (ללא מלח) - (הערה 4)
- 1 כפית תמצית וניל
- 2 כוסות שיבולת שועל מגולגלת בסגנון ישן - (הערה 5)
- 2 כפיות קינמון
- ⅓ גָבִיעַ אגוזים קצוצים - (הערה 6)
- ¼ גָבִיעַ שוקולד צ'יפס - (הערה 7)
הוראות
- חממו את התנור מראש ל-180 מעלות צלזיוס.
- 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.
הערות
תזונה
מרכיבים ותחליפים
You only need a few ingredients to make these cookies:
- פירה דלעת – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree works well too, but ensure it’s not too watery.
- בננה מעוכה – Use ripe bananas for natural sweetness.
- סירופ מייפל – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used.
- חמאת בוטנים – 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.
- שיבולת שועל מגולגלת בסגנון ישן – 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.
- אגוזים קצוצים – Use a mix of your favorite nuts or seeds. For a nut-free version, try pumpkin seeds or shredded coconut.
- שוקולד צ'יפס – 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.
הטיפים של קארין
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.
- ערבוב – Mix the wet and dry ingredients just until combined to avoid tough cookies.
- מעצבים – Use slightly wet hands when shaping the cookies to prevent sticking.
- הגודל כן קובע – Keep the cookies to the recommended size. Larger cookies may be more fragile.
- זמן קירור – Allow the cookies to cool on the baking sheet before transferring to a cooling rack. This helps them set properly.
- אחסון – 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!
תודה רבה לך!
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!!!
No, not yet!
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.
יאמי
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!