For a fall-tastic breakfast treat that is easy to make, look no further than my pumpkin breakfast cookies! Gluten-free, refined sugar-free, oil-free and packed with nutritious add-ins like pumpkin puree, chia seeds, chopped nuts, and rolled oats.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 19 minutes
- Total time: 49 minutes
- Yield: 12
- Category: Dessert, Snack
- Cuisine: American
Ingredients
- 1/3 cup pumpkin puree (not pumpkin pie mix)
- 1/3 cup maple syrup
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 scant cup old fashioned oats
- 2 tablespoons shredded coconut
- 1/2 cup chopped dates (Or use raisins or dried cranberries)
- 1/3 cup chopped nuts and seeds such as (pecans, walnuts, sunflower seeds, pumpkin seeds)
- 1 tablespoon chia seeds
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Method
- In a bowl, mix the pumpkin puree and the maple syrup until well combined.
- In another bowl, mix the almond flour, baking powder, salt, oats, coconut, pumpkin pie spice, cinnamon, nuts, dates and seeds.
- Combine both of the bowls into one bowl and mix really well. You'll have to press and mix so that the pumpkin mixture mixes with the dry.
- Let the mixture chill for 15 minutes then use a cookie cutter to press it into 1/4 inch thick cookies. Place a 2 to 2.5 inch cookie cutter on parchment-lined baking sheet and then press mixture into the cookie cutter. Tap to release.
- Bake at 330 degrees Fahrenheit (165 c) for 18-20 minutes.
- These cookies can be stored on the counter for the day and refrigerator for up to a week.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.