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Stack of pumpkin oatmeal cookies on a white plate with a glass of milk and wash cloth in the back.

Pumpkin Oatmeal Breakfast Cookies

Holly Stuhr, Snap-Ed Healthy Oxford Hills
These slightly sweetened breakfast cookies are great for busy mornings or to take a long on a hike or road trip. Make extras and freeze them!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Servings 4
Calories 300

Ingredients 

  • 1/2 cup Vegetable Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 3/4 cup Pumpkin Puree
  • 1/3 cup Maple Syrup
  • 2 cups All-Purpose Flour
  • 1 cup Rolled Oats
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Groud Cloves
  • 1/4 tsp Nutmeg
  • 1 Pinch Salt
  • 1 cup Raisins

Equipment

  • Oven
  • Baking Sheet
  • Medium Bowl

Instructions

  • Preheatoven to 350°. Line a baking sheet with parchment paper, set aside.
  • In a medium bowl, mix the oil, eggs, vanilla, pumpkin, and maple syrup.
  • Add in the flour, oats, baking soda, cinnamon, cloves, nutmeg and salt. Fold in the raisins using a wooden spoon.
  • Drop rounded tablespoon fulls onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown. Let cool for five minutes on baking sheet, then transfer to a wirebaking rack to cool completely.

Nutrition

Nutrition Facts
Pumpkin Oatmeal Breakfast Cookies
Amount per Serving
Calories
 
300
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
7
g
44
%
Carbohydrates
 
22
g
7
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, Baking Soda, Cinnamon, Eggs, Ground Cloves, Ground Nutmeg, Maple Syrup, Pumpkin Puree, Raisins, Rolled Oats, Salt, Vanilla Extract, Vegetable Oil