Vegan + Gluten-free Pumpkin Breakfast Cookies
These chewy pumpkin breakfast cookies are filled with wholesome ingredients, perfect to grab for breakfast on-the-go or to enjoy as a healthy treat.
Now that it’s a few days past Thanksgiving, you may be just finishing up leftovers from the epic feast (or if you were like me, multiple feasts =P). You also may have a tin or two of leftover pumpkin purée laying about, that you just don’t know what to do with.
Let me help you out with that!
These healthy pumpkin breakfast cookies are such a great way to prolong the Thanksgiving festivities. They are packed with autumnal flavours and filled with nourishing ingredients. If you feel like you overindulged a bit on Thanksgiving, these are a great way to still get in a sweet treat that uses healthful ingredients.
The recipe comes together quickly and easily, and the cookies come out of the oven golden and soft. I ate my way through a batch much quicker than I had expected – they’re just so yum!
Fast 5 Reasons to Try: Pumpkin Breakfast Cookies
- Soft and chewy.
- With a delicious pumpkin peanut butter flavour.
- Perfect way to use up leftover pumpkin purée.
- Just grab a few for a quick on-the-go breakfast.
- A healthier way to enjoy a sweet pumpkin treat.
I hope you can try out this recipe, and if you do, let me know! Take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
Pumpkin Breakfast Cookies
Ingredients
- 1 medium size ripe banana, mashed (the more brown and spotty, the better! ~1/4 cup apple sauce also works
- 1/2 cup pure pumpkin purée
- 1/4 cup all-natural nut butter
- 1 tsp vanilla extract
- 1 1/2 cups old fashioned oats
- 1/4 cup pumpkin seeds
- 1/4 cup maple/date syrup
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 pinch ground cloves
- 1/2 tsp baking powder
- 1/4 cup sultanas
Instructions
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Preheat the oven to 175C/300F.
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In a large bowl, mash the ripe banana.
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Mix in the wet ingredients, followed by the dry ingredients. Mix until everything is well combined.
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Portion out ~10 cookies (you can make more or less depending on how large you want your cookies) on a non-stick sheet. The cookies won’t spread much in baking, so no need to space them far from each other.
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Bake for around 20 minutes or until the tops are golden.
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Remove from the oven and let sit for a few minutes, then transfer to a baking rack to cool completely. The cookies should last about a week in the fridge, or you can freeze them to keep longer (but they never last that long for me). For an extra treat, I like to warm them up in the microwave for about 30secs to serve.
* This post was originally published on 25th Nov, 2018 and updated on 21st Nov, 2020.
Hey Bekah.
Love your above recipe and looks delicious ? will definitely tag you into my creations using your recipes. Splendid photography as always and hope you had a lovely time celebrating ? thanksgiving 2020. Love ? pumpkin ? but need to try in cookies ?
Best Wishes Sophie and my dog ? Ben says woofs xxxxx