Pumpkin Oatmeal Breakfast Cookies – festive Halloween breakfast idea
Let me tell you, these pumpkin oatmeal breakfast cookies take me straight back to those crisp autumn mornings when the air smelled like cinnamon and wood smoke, and the excitement for Halloween was bubbling over. My mom used to bake something similar, and the house would fill with this yummy, warm scent that made getting up early 100% worth it. These cookies are chewy, tender, and packed with cozy pumpkin flavor and hearty oats—basically, the best kind of breakfast cookie you can imagine. Plus, they’re so simple to whip up that you can enjoy a festive treat without any fuss. Trust me, once you try these, you’ll want to make them your go-to fall breakfast (or snack!) all season long.
Quick Facts
- Yield: Serves 12 cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/3 cup melted coconut oil or butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup raisins or chocolate chips (optional)
How I Make It
Step 1:
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, combine the pumpkin puree, brown sugar, melted coconut oil (or butter), egg, and vanilla. Whisk it all together until it’s smooth and creamy—that beautiful orange batter smelling like fall spices is always a good sign!
Step 2:
In a separate bowl, stir together the rolled oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This is where all the warm, spicy goodness comes alive.
Step 3:
Gradually add the dry ingredients into the wet pumpkin mixture, folding gently until just combined. Don’t overmix; you want the cookies to be tender, not tough. If you’re using raisins or chocolate chips, fold them in now for extra bites of sweetness.
Step 4:
Using a tablespoon or small cookie scoop, drop dollops of dough about 2 inches apart onto your lined baking sheet. These cookies spread only a little, so a bit of room will keep them nicely round.
Step 5:
Bake for 12 to 15 minutes, or until the edges are set and the tops are just starting to firm up. They’ll be soft to the touch—perfectly chewy once cooled!
Step 6:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This lets them firm up without drying out. Enjoy warm or at room temperature.
Variations & Tips
- Swap half the flour for whole wheat for a nuttier, heartier cookie.
- Add a handful of chopped nuts like pecans or walnuts for extra crunch.
- Try dried cranberries or chopped dates instead of raisins for a tart twist.
- If the dough feels too wet, add a tablespoon or two more flour until it holds together better.
- For more spice, add a pinch of ground cloves or ginger.
How I Like to Serve It
These cookies are perfect with a mug of hot chai or spiced coffee, making them a cozy morning treat during chilly fall weekends. They’re great packed for school lunches or an on-the-go snack between pumpkin patch visits. For a party breakfast, arrange them on a festive platter with fresh fruit and whipped cream—hello, Halloween brunch!
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Reheat gently in the microwave for 10-15 seconds to refresh their soft texture.
Closing: Whenever you want a breakfast that tastes like a warm hug in cookie form, these pumpkin oatmeal cookies will never let you down.
