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 Vegetable Oil, Rolled Oats, Vanilla Extract, Ground Nutmeg, Ground Cloves, Eggs, Cinnamon, Raisins, Maple Syrup, Salt, All-Purpose Flour, Baking Soda, Pumpkin Puree
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