Pumpkin Breakfast Cookies (Soft, Chewy & Make-Ahead)

What if your 7 a.m. snack could taste like fall and keep you full till lunch? These Pumpkin Breakfast Cookies deliver cozy pumpkin spice flavor with hearty rolled oats, creamy peanut butter, and just a kiss of maple. If you’ve been searching for pumpkin breakfast cookies that are soft, naturally sweetened, and meal-prep friendly—this is your new go-to. Think golden edges, tender centers, and melty chocolate chips you can actually feel good about.

Ingredients

Ingredient	Amount / Quantity	Notes
Pure pumpkin puree	½ cup	Smooth, unsweetened pumpkin (note 1)
Mashed banana	½ cup	Packed into the cup for accuracy (note 2)
Maple syrup	¼ cup	Pure, grade A amber for best flavor (note 3)
Peanut butter (unsalted)	¼ cup	Runny/room temp mixes easiest (note 4)
Vanilla extract	1 tsp	Rounds the spice and cocoa notes
Old-fashioned rolled oats	2 cups	Not instant; holds structure (note 5)
Cinnamon	2 tsp	Warm spice backbone
Chopped nuts	⅓ cup	Walnuts/pecans for crunch (note 6)
Chocolate chips	¼ cup	Mini chips disperse evenly (note 7)

Timing

Stage	Time
Prep (mash, mix, shape 12 cookies)	10–15 minutes
Bake	15 minutes at 350°F (180°C)
Cool on sheet	15 minutes
Cool on rack	30 minutes
Total (including cooling):	70–75 minutes (active time ≈ 15–20 minutes)

Step-by-Step Instructions

Step 1: Preheat & Prep the Pan

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment and lightly oil it with cooking spray.
Tip: A mist of oil helps these low-fat, oat-heavy cookies release cleanly.

Step 2: Mash & Measure the Banana

Mash a ripe banana until smooth, then pack it firmly into a ½-cup measure for precision.
Tip: Precise banana volume keeps the cookies from baking up too wet.

Step 3: Mix the Wet Ingredients

In a large bowl, stir together pumpkin puree, packed mashed banana, maple syrup, vanilla, and runny peanut butter until fully combined.
Tip: If your peanut butter is stiff, warm it 10–15 seconds in the microwave to make mixing effortless.

Step 4: Add the Dry Ingredients

Stir in rolled oats and cinnamon, then fold in chopped nuts and chocolate chips (if using) until a thick, sticky oat dough forms.
Tip: Switch to a spatula and fold—overmixing can compact the oats and toughen the texture.

Step 5: Portion into 12 Cookies

With damp hands, shape 12 equal balls of dough (don’t make fewer; larger cookies are fragile). Place them on the tray, leaving a thumb’s width between cookies.
Tip: Slight spacing is enough; these cookies won’t spread in the oven.

Step 6: Flatten & Bake

Flatten each ball gently with your palm to about ½-inch thick. Bake for 15 minutes until set and lightly golden at the edges.
Visual cue: Tops should look dry and the bottoms lightly browned.

Step 7: Cool for Best Structure

Cool on the sheet for 15 minutes, then transfer to a rack for 30 minutes to finish setting.
Tip: This cooling window is crucial—skipping it can make cookies crumble.

Nutritional Information (per cookie, ~12 cookies; estimates)

• Calories: ~150–160 kcal
• Protein: ~5 g
• Carbohydrates: ~22 g (Sugars: ~9 g)
• Fat: ~6–7 g (Saturated: ~2 g)
• Fiber: ~2–3 g
• Sodium: ~35–60 mg
  Why it’s great: Rolled oats contribute soluble fiber; pumpkin adds vitamin A; peanut butter provides satisfying healthy fats and protein.

Healthier Alternatives

• Nut-free: Swap peanut butter for sunflower seed butter and use seeds (pumpkin/sunflower) instead of nuts.
• No refined chocolate: Replace chips with cacao nibs or dried fruit (raisins, chopped dates).
• Lower sugar: Reduce maple syrup to 2–3 Tbsp; add extra cinnamon or pumpkin pie spice to boost perceived sweetness.
• Higher protein: Stir in 2–3 Tbsp vanilla protein powder (whey or plant-based) and 1–2 tsp extra maple or a splash of milk if the dough gets too dry.
• Gluten-free: Use certified gluten-free rolled oats (oats themselves are gluten-free but often cross-contaminated).

Serving Suggestions

• Grab-and-go breakfast: Pair two cookies with Greek yogurt or a latte for a balanced morning.
• Snack plate: Add apple slices and a smear of peanut or almond butter.
• Warm treat: Reheat 10–15 seconds and top with a dollop of vanilla yogurt and granola.
• Dessert-ish: Drizzle with tahini or melted dark chocolate and a sprinkle of sea salt.

Common Mistakes to Avoid

• Making fewer, larger cookies: They’re more fragile. Solution: Always portion 12.
• Skipping parchment or oil: Leads to sticking. Solution: Parchment + light spray.
• Under-measuring banana/pumpkin: Too much moisture = gummy. Solution: Pack banana in the cup; level pumpkin.
• Overbaking: They dry out quickly. Solution: Pull at 15 minutes when edges are just set.
• Handling hot: Moving too soon breaks them. Solution: Follow the cooling schedule for structure.

Storing Tips

• Room temperature: Airtight container up to 2 days (best texture day 1).
• Refrigerate: Up to 5–6 days; place parchment between layers to prevent sticking.
• Freeze: Lay flat to freeze, then bag for up to 2 months. Thaw at room temp or microwave 10–15 seconds.
• Make-ahead: Mix wet and dry separately the night before; combine in the morning and bake fresh.

Conclusion

These Pumpkin Breakfast Cookies are cozy, portable, and nourishing—everything you want from a fall-flavored bite, minus the fuss. With pantry staples like oats, maple, and peanut butter, you’ll have soft, chewy cookies ready in under 30 minutes of active time. If you bake them, rate the recipe and tell us your favorite mix-ins (cranberries? white chocolate? pepitas?). Don’t forget to subscribe for more wholesome, make-ahead breakfast ideas.

FAQs

Q1. Can I use quick oats instead of rolled oats?

You can, but the cookies will be softer and less chunky. If using quick oats, start with 1¾ cups, adding more only if the dough is too wet.

Q2. Can I replace peanut butter with almond butter?

Yes—almond butter works well. For a nut-free option, choose sunflower seed butter and swap nuts for seeds.

Q3. How do I make these dairy-free and vegan?

They’re naturally dairy-free; to keep them vegan, use dairy-free chocolate chips or skip the chips altogether.

Q4. Can I add pumpkin pie spice?

Absolutely. Replace 1 tsp of the cinnamon with pumpkin pie spice for a deeper autumn flavor.

Q5. Why are my cookies crumbly?

They were likely handled hot or under-measured on wet ingredients. Let them cool fully, and ensure you pack the banana to ½ cup for proper binding.

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