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Pumpkin Pecan Breakfast Cookies

Pumpkin Nut Breakfast Cookies

The perfect cookie for a quick grab and go breakfast or snack. Made with rolled oats, pumpkin puree, pecans, walnuts, and wonderful fall spices. One-bowl recipe!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups rolled old fashioned oats
  • 1 cup flour
  • 2/3 cup pumpkin puree (either canned or homemade)
  • 2 tbsp almond butter or substitute apple sauce
  • 1/2 cup brown sugar
  • 3 tbsp honey or maple syrup
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • 1 tbsp cinnamon
  • 1/4 tsp cloves
  • 1 1/2 cup chocolate chips or dried currants or a combination of both

Method
 

  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients into the bowl of a stand mixer. Mix until a wet dough forms. Stir in chocolate chips if desired.
  3. Transfer cookie dough to the refrigerator for 15 minutes. This will allow the dough to set.
  4. Using an ice cream scooper, form cookies and place on a lined baking sheet.
  5. Bake in oven at 350 degrees F for approximately 18 minutes. (I like to start checking the cookies at 15 minutes). Allow to cool for 10-15 minutes before enjoying.
  6. Best served warm with a drizzle of honey, maple syrup, or apple butter.