Are you tired of boring breakfasts that leave you hungry and unsatisfied? Prepare to revolutionize your morning routine with these incredible Pumpkin Cranberry Pecan Breakfast Cookies! Packed with wholesome ingredients and bursting with autumn-inspired flavors, these cookies are not just a treat – they're a nutritious, grab-and-go breakfast that will make your taste buds dance and keep you energized all morning long. Imagine biting into a soft, chewy cookie that combines the warmth of pumpkin, the crunch of pecans, and the sweet-tart pop of cranberries – all in one irresistible package!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 cup oats
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, and maple syrup. Whisk together until smooth and well incorporated, ensuring no sugar lumps remain.
- Add the oats, chopped pecans, dried cranberries, cinnamon, nutmeg, baking soda, and salt to the wet ingredients. Mix thoroughly using a wooden spoon or spatula until all ingredients are evenly distributed.
- Let the mixture rest for 5 minutes to allow the oats to absorb some moisture, which helps bind the cookies together.
- Using a cookie scoop or tablespoon, drop rounded portions of the mixture onto the prepared baking sheet. Gently flatten each cookie with the back of a spoon, as these cookies will not spread much during baking.
- Space the cookies about 1 inch apart on the baking sheet to ensure even cooking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Moisture is Key: Let the mixture rest for 5 minutes before baking to help the oats absorb liquid and bind the cookies together.
- Flatten Wisely: Gently press down the cookie dough, as these cookies won't spread much during baking. This ensures an even, consistent shape.
- Storage Hack: These cookies stay fresh for up to 5 days in an airtight container at room temperature, or refrigerate for extended freshness.
- Customization Options: Feel free to swap pecans for walnuts or add a handful of chocolate chips for extra indulgence.
- Make-Ahead Friendly: You can prepare the dough in advance and refrigerate for up to 24 hours before baking for maximum convenience.
- Perfect Portioning: Use a cookie scoop for uniform cookies that bake evenly and look professionally made.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
