Pumpkin Breakfast Cookies
Soft, chewy, and naturally sweet, these Pumpkin Breakfast Cookies are perfect for busy mornings, post-workout snacks, or late-night treats. They come together in one bowl with wholesome ingredients like pumpkin puree, oats, banana, and peanut butter—and are easy to adapt for gluten-free or dairy-free diets!
Ingredients
- ⅓ cup pumpkin puree 100% pure pumpkin
- ½ cup mashed overripe bananas from about 1 large banana
- 1 teaspoon pure vanilla extract
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice blend
- ⅓ cup natural peanut butter room temperature and runny
- 2 tablespoons chia seeds
- ½ cup vanilla or unflavored protein powder
- 1 ¼ cup old-fashioned rolled oats
- ½ cup mini or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, mashed banana, vanilla extract, maple syrup, cinnamon, pumpkin pie spice, and peanut butter until mostly smooth.
- Whisk in the chia seeds and let the mixture sit for 5 minutes, or until the chia seeds begin to gel.
- Stir in the protein powder, oats, and chocolate chips until evenly combined.
- Scoop the dough onto the prepared baking sheets in 2-tablespoon-sized mounds. Lightly grease your hands or a large spoon and press down on the cookies to form a cookie shape (they won’t spread as they bake, so shape them as you want them to look).
- Bake for 13–16 minutes, or until the cookies are golden brown around the edges and set in the center. Let them cool for at least 10–15 minutes before enjoying so they can fully set.
Notes
Storage Directions
- Storing: Cooled cookies keep covered in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw at room temperature for 10–15 minutes or microwave on low for a quick defrost.
- Let the chia seeds soak: Allow the chia seeds to gel in the wet mixture for 5 minutes before adding dry ingredients—this improves the texture and helps the cookies hold together.
- Shape before baking: These cookies won’t spread in the oven, so press them into your desired shape before baking.
- Use ripe bananas: The riper, the better—for sweeter, more cohesive dough.
- Cool before eating: Let cookies cool for at least 10–15 minutes so they can fully set.
- Double the batch: These freeze well and make great make-ahead snacks or breakfast on busy mornings.
Nutrition
Calories: 115kcalCarbohydrates: 13gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 5mgSodium: 7mgPotassium: 131mgFiber: 2gSugar: 6gVitamin A: 722IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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