I like pretty much anything made with pumpkin…muffins, waffles, pancakes, oatmeal, and pumpkin spice coffee!
I recently came across this Pumpkin Oatmeal Cookie recipe and just had to try it. I mean, who doesn’t like cookies for breakfast? 🙂
I love that these cookies are made without any flour. I have been trying to wean my family from eating foods with so much white flour and processed sugar in them. Not an easy task by any means!
I must admit that my family was a little skeptical. I have tried quite a few “healthier” cookie recipes over the last couple years and some have not turned out very good.
My family loved these cookies and they didn’t last long. I made these on a Sunday evening and most of them never made it until breakfast. 🙂
These cookies are delicious right out of the oven or warmed up – soft & gooey!
Pumpkin Oatmeal Breakfast Cookies
- 3 cups quick cooking oatmeal (can use gluten free)
- 1/2 cup brown sugar
- 1/2 cup milk
- 2 Tablespoons butter (softened)
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 3/4 cup canned pumpkin (not pumpkin pie filling)
- chocolate chips or raisins (I used about 1/2 cup mini chocolate chips)
Preheat oven to 350 degrees.
Mix all the ingredients together in a large bowl. Drop by spoonful onto a greased cookie sheet (or line your cookie sheet with parchment paper).
Bake for 10 – 11 minutes. You want them to set but still be soft. Let cool for a few minutes and remove from the cookie sheet. Cool completely and store in the fridge.
Best served warm.
**You can also make them ahead and freeze them to use later for a quick breakfast or snack.
I will definitely be making these pumpkin cookies all year long!
(Recipe source: Lynn’s Kitchen Adventures)