Estes Biscoitos De Abóbora De Café Da Manhã are wholesome and delicious oatmeal cookies full of pumpkin flavors that are ready in menos de 30 minutos 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 Blondies de Abóbora, bolinhos de abóbora e Bolo de Abóbora e Banana. 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!
Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!
Gostou desta receita?
Deixe um comentar abaixo ou acesse o nosso Facebook onde respondo a (quase) todos os comentários, nosso A página Instagram para inspiração, ou para o nosso Pinterest Para salvar receitas!
Biscoitos De Abóbora De Café Da Manhã
Ingredientes
- ½ xícara Pure Pumpkin Puree - (nota 1)
- ½ xícara Banana amassada - (nota 2)
- ¼ xícara Maple Syrup - (nota 3)
- ¼ xícara Manteiga de amendoim (sem sal) - (nota 4)
- 1 colher de chá de extrato de baunilha
- 2 copos Aveia em flocos tradicional - (nota 5)
- 2 colheres de chá Canela
- ⅓ xícara Nozes picadas - (nota 6)
- ¼ xícara Chips de Chocolate - (nota 7)
Instruções
- Pré-aqueça o forno a 180 °C (350 °F).
- 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.
Notas
Nutrição
Ingredientes e Substituições
You only need a few ingredients to make these cookies:
- Purê de abóbora – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree works well too, but ensure it’s not too watery.
- Banana amassada – Use ripe bananas for natural sweetness.
- Maple Syrup – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used.
- Manteiga de amendoim – 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.
- Aveia em flocos tradicional – 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.
- Nozes picadas – Use a mix of your favorite nuts or seeds. For a nut-free version, try pumpkin seeds or shredded coconut.
- Chips de Chocolate – 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.
Dicas da Carine
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.
- Misturando – Mix the wet and dry ingredients just until combined to avoid tough cookies.
- Moldagem – Use slightly wet hands when shaping the cookies to prevent sticking.
- Size Matters – Keep the cookies to the recommended size. Larger cookies may be more fragile.
- Tempo de resfriamento – Allow the cookies to cool on the baking sheet before transferring to a cooling rack. This helps them set properly.
- Armazenamento – 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!
Muito obrigado!
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!!!
Não, ainda não!
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.
gostoso
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!