Go Back
–+ servings
Stack of pumpkin oatmeal cookies on a white plate with a glass of milk and wash cloth in the back.
Print

Pumpkin Oatmeal Breakfast Cookies

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!
Course Breakfast, Dessert
Keyword Eggs, Cinnamon, Raisins, Maple Syrup, Salt, All-Purpose Flour, Baking Soda, Pumpkin Puree, Vegetable Oil, Rolled Oats, Vanilla Extract, Ground Nutmeg, Ground Cloves
Dietary Need Vegetarian
Cooking Method Oven
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 300kcal
Author Holly Stuhr, Snap-Ed Healthy Oxford Hills

Equipment

  • Oven
  • Baking Sheet
  • Medium Bowl

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 Ground Cloves
  • 1/4 tsp Nutmeg
  • 1 Pinch Salt
  • 1 cup Raisins

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.

Video

Nutrition

Calories: 300kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 7g