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pumpkin breakfast cookie bites recipe

Pumpkin Breakfast Cookie Bites

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
Enjoy a healthy, grab-and-go breakfast option with these soft and delicious Pumpkin Breakfast Cookie Bites. Packed with flavor and nutrition, they're perfect for busy mornings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 bites
Calories 150 kcal

Equipment

  • 1 Baking Sheet lined with parchment paper
  • 1 Mixing Bowl large
  • 1 Whisk

Ingredients
  

Dry Ingredients

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/4 cup coconut oil melted
  • 1/4 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

Preparation

  • In a large mixing bowl, combine rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Stir until well mixed.
  • In a separate bowl, whisk together pumpkin puree, melted coconut oil, honey, egg, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix to keep the bites tender.
  • Use a tablespoon to scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon.
  • Bake in the preheated oven at 350°F for 12-15 minutes, or until the edges are golden brown.

Serving

  • Allow the bites to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Storage

  • Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months.

Notes

Pro Tips: Store in an airtight container to keep them fresh longer. Adjust spices to your preference for a more robust flavor.
Ingredient Substitutions: Use gluten-free oats and flour for a gluten-free option.
How to Serve: Enjoy as a quick breakfast with coffee or a healthy snack throughout the day.
Storage & Freshness: Freeze the cookies to maintain freshness for up to 2 months.
Make-Ahead Tips: Prepare the dough and refrigerate overnight for a quick bake in the morning.
Keyword breakfast cookie recipe, healthy pumpkin cookies, pumpkin breakfast cookie bites