Created on September 7th, 2025 at 09:20 am
Chewy, wholesome, and naturally sweet — the perfect on-the-go breakfast!
Start your morning strong with these Pumpkin Seed Breakfast Cookies! Each cookie is bursting with nourishing superfoods — chewy oats, crunchy pumpkin seeds, tart dried cranberries, and cozy fall spices — all bound together with naturally sweet honey and smooth pumpkin purée.
These energy-packed cookies are made for busy mornings, post-workout snacks, or kid-friendly lunchbox additions. No refined sugar, no flour, no fuss. Just wholesome goodness in every bite — and they look just as good as they taste! 🍯🎃
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 12 cookies
📝 Ingredients List
- ¼ cup coconut oil
- ¼ cup honey (or maple syrup for vegan option)
- ½ cup pumpkin purée (not pie filling)
- 2 large eggs, beaten
- 2 cups old-fashioned rolled oats
- ⅔ cup dried cranberries
- ⅔ cup pumpkin seeds (pepitas), plus extra for topping
- 2 tbsp chia seeds (optional but recommended)
- 1 tbsp pumpkin pie spice
- ¼ tsp sea salt
- Cooking spray or parchment paper
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Microwave-safe bowl
- Measuring cups & spoons
- Whisk or spoon
- Baking sheet
- Parchment paper
- ¼ cup scoop or measuring cup
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
- In a microwave-safe bowl, melt coconut oil and honey together in short 10-second intervals until liquid. Let cool slightly.
- Add pumpkin purée and eggs to the melted mixture. Whisk to combine.
- In a separate bowl, mix oats, cranberries, pumpkin seeds, chia seeds, pumpkin pie spice, and salt.
- Pour the wet mixture over the dry ingredients and stir until fully combined.
- Use a ¼ cup scoop to form thick, round cookies. Flatten slightly. For visual appeal, press a few extra pumpkin seeds and cranberries on top.
- Bake for 15–18 minutes until edges are golden and cookies are firm.
- Let cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or chilled! 🧡🍪
💡 Pro Tips
- Storage: Keep cookies in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Make it vegan: Swap honey for maple syrup and use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- More crunch? Add chopped walnuts or sunflower seeds to the mix.
- Serving idea: These pair beautifully with a creamy yogurt bowl or smoothie on the side.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 170 | 6g | 19g | 8g | 5g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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