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Pumpkin Pecan Breakfast Cookies

Delicious Pumpkin Pecan Breakfast Cookies that are crispy on the outside and chewy on the inside, perfect for chilly mornings or any time of the day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Make sure it's unsweetened.
  • 1/2 cup brown sugar Do not pack too tightly.
  • 1/4 cup maple syrup
  • 1/2 cup almond butter Can substitute with peanut butter or sunflower seed butter.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped pecans
  • 1/4 cup chocolate chips Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, brown sugar, maple syrup, almond butter, and vanilla extract. Stir until well mixed.
  3. In a separate bowl, mix together the oats, baking powder, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the pumpkin mixture, stirring until combined. Be careful not to overmix. Fold in the chopped pecans and chocolate chips if using.
  5. Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet, leaving some space between each cookie.
  6. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are perfect for sharing or meal prep. Store in an airtight container for up to 4 days at room temperature or refrigerate for a week. Freeze for up to 3 months.