Pumpkin Spice Oatmeal Breakfast Cookies Recipe Is Nutritious & Delicious (5 Ingredients, 15 Minutes) by Elisa Schmitz
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My family is going through some ups and downs right now, and one of the ways I find respite and joy is baking. These days, weekend baking therapy is one of the things I look forward to most. This weekend, I decided to make a batch of homemade oatmeal cookies. I was feeling all things fall and pumpkin spice, so this simple pumpkin oatmeal breakfast cookies recipe really hit the spot.
This delicious and nutritious pumpkin cookie recipe couldn't be any easier. With only five ingredients (no eggs, butter or flour!) and ready in only about 15 minutes, you can make a batch of homemade pumpkin spice oatmeal cookies that will make life that much better. Plus, check out the health benefits of pumpkin and the health benefits of oats.
To make this gluten-free cookie recipe, you'll need these five wholesome ingredients: rolled oats, pumpkin puree, maple syrup, vanilla extract and pumpkin pie spice. The chopped walnuts and chocolate chips are optional. You mix up the low-sugar "dough" then bake the comforting cookies for about 10 minutes. So easy!
The best part about this nourishing low-sodium cookie recipe is that it makes a great on-the-go breakfast. But these yummy oatmeal cookies also make the perfect snack with a glass of milk throughout the day, or an irresistible dessert with a cup of hot coffee or tea. These delightful cookies are so quick and delicious, you'll want them all year round!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes (ovens vary)
Total Time: 15 minutes
Servings: 16
Ingredients
- 2 1/2 cups rolled oats
- 15 ounces (1 can) pumpkin puree (not pumpkin pie filling)
- 1/4 cup real maple syrup
- 2 teaspoons vanilla extract
- 3/4 teaspoon pumpkin pie spice
Optional Ingredients
- 1 cup chopped walnuts (or chopped pecans)
- 1 cup semisweet chocolate chips (or dark chocolate chips)
Here's how to make it:
- In a large mixing bowl, add the oats, pumpkin, maple syrup, vanilla and pumpkin pie spice. Stir to combine. (Oats are naturally gluten-free, but if you need to be sure, use gluten-free oats.)
- Fold in the walnuts and chocolate chips, if using. (We prefer semisweet or dark chocolate chips. I made half with chocolate chips and half without. You also could use pecans instead of walnuts.)
- Drop by tablespoons-full onto parchment paper-lined baking sheets and flatten/shape a bit (these cookies stay about the same size/shape as how they're formed). If you like, you can add a few more chocolate chips into the top of each cookie.
- Bake in a preheated 350-degree F oven for 10 minutes. Do not over-bake. (These cookies don't really get golden, so use time as your guide instead of color. The number of cookies depends on the size of cookies you form. I made 16 cookies.)
- Allow to cool before serving.
- Store leftover cookies in an airtight container in the refrigerator or freezer. Reheat in the microwave or oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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