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Delightful Pumpkin Oatmeal Breakfast Cookies: 15-Minute Prep

Pumpkin Oatmeal Breakfast Cookies
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Enjoy a healthy and delicious start to your day with these warm and inviting Pumpkin Oatmeal Breakfast Cookies. Perfect for busy mornings, these cookies are packed with wholesome ingredients to keep you energized.

Ingredients

Scale
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Stir in the pumpkin puree until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the chopped nuts, if using.
  8. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
  9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a chewier cookie, bake for a shorter time.
  • For a crispier cookie, bake for a longer time.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days.
  • You can also freeze the baked cookies for up to 3 months.

Nutrition

Find it online: https://epicureempire.com/pumpkin-oatmeal-breakfast-cookies/