Pumpkin Spice Breakfast Cookies

 In Breakfast, Cooking with KAKE, Easy, Recipes

Breakfast Cookies are a staple in our home. I like to keep them in the freezer for easy breakfasts on busy mornings. My banana breakfast cookies are a huge hit, but when fall hits, my mind goes to all things pumpkin. The bonus of this recipe is that you get a little veggies in the cookies and they are full of warm pumpkin spice!

Pumpkin Spice Breakfast Cookies

(Makes about 30 large cookies)

1/2 Cup Unsalted Butter, Softened slightly

1 Cup Peanut Butter (Traditional or Natural both work, Crunchy or Creamy is your choice.)

3/4 Cup Brown Sugar

1 1/2 Cup Canned Pumpkin Puree (Not Pumpkin Pie Mix)

1 Egg

1 teaspoon Vanilla

2 Cups White Whole Wheat Flour

1/2 teaspoon Salt

1/2 teaspoon Baking Soda 2 1/2 teaspoons Pumpkin Pie Spice

2 Cups Old Fashioned Oats (oatmeal)

Preheat oven to 350 Degrees Fahrenheit

In a large mixing bowl beat butter and peanut butter. I like to use an electric mixer, but you can beat by hand with a potato masher. Add brown sugar and mix well. Add pumpkin, egg, and vanilla and mix well to combine. Mix in the flour, salt, and baking soda and stir gently to combine. Mix in oats.

Using a large cookie scoop (I like a red #24 scoop that is just under 3 tablespoons.) Scoop the batter onto 2 parchment lined cookie sheets. Flatten the cookies slightly with your fingers or the back of the cookie scoop. (They will not flatten in the oven.)

Bake one sheet at a time on the middle oven rack for 14-16 minutes. They will look dry on top and will be barely browned on the edges. Let cool and serve.

**NOTE** These freeze very well. Let them cool completely and place in an airtight container. They hold in the freezer for up to one month. To serve, just remove from the freezer and let come to room temperature or thaw in the microwave. (I actually like them a little frozen.)

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Showing 7 comments
  • Charlene

    A standard 15 oz can of pumpkin is 1 3/4 cup and this recipe calls for 1 1/2 cup. Would it be possible to add the whole can, and if not then what could you do with the rest of the can?

    • Marie Fiebach

      Charlene- I think you would be fine with the full can. It may make them a little more muffin-like, but they will taste fine.

      • Charlene

        Thanks, I will give them a try

  • Kim Orr

    Hello Marie- I have a 4 hour layover at the airport so Iā€™m looking at your website and recipes.šŸ˜€. I would love to make these but we have a peanut allergy. Can almond or soy butter be substituted for the peanut butter?

    • Marie Fiebach

      Kim- Yes. Almond butter works great. I haven’t done soy butter, but this recipe is very forgiving and I believe it would work well. Another person has used sun butter too.

  • Drisana Mosaphir

    These are amazing and came together really easily. Perfect for before long workouts or just long days in general. 100% would recommend; thanks for the recipe!

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