These Pumpkin Pie Breakfast Cookies are the perfect breakfast snack on the go this autumn (fall!). And they're healthy too!
I love having these Pumpkin Pie Breakfast Cookies at family breakfast or taking along in my bag for a mid-morning snack to enjoy with my mid-morning coffee or tea.
These cookies are packed with all the flavours of pumpkin pie, including cinnamon, nutmeg, and ginger. They're also loaded with oats, pecans, pumpkin and carrots for a hearty and satisfying start to your day.
These Pumpkin Pie Breakfast Cookies are sure to please everyone every time, so be sure to make plenty!
You'll notice that the recipe for these Pumpkin Pie Breakfast Cookies contains quite a lot of healthy ingredients, making them a surprisingly good way to start the day.
I love making a batch for the week on a Sunday night, as it's such a laid-back recipe to make and then i have enough for the week ahead.
To make them, you'll grate the apples and carrots and combine with chopped nuts, dried fruit and sunflower oil, plus maple syrup, pumpkin spice and vanilla for flavour and sweetness. You'll then add flaxseed, wholemeal, flour and oats and mix the ingredients in a bowl until it forms a chunky cookie dough.
You'll then get stuck in with your hands and form 12 balls from the dough. Squash them on a baking tray and they're ready to cook!
Once they're baked and cooled, I like to melt a little dark chocolate in the microwave and drizzle it over the top. It adds a little indulgent richness that I love!
And there you have it - my recipe for Pumpkin Pie Breakfast Cookies! Let me know if you try them out, and don't forget to tag me in any pictures you post on social media. Happy baking!
Ingredients
- 100 g (3.5 oz) milled flaxseed
- 100 g (3.5 oz) wholemeal flour (wholewheat flour) wholewheat flour
- 100 g (3.5 oz) rolled oats
- 1 tsp baking powder
- 1 tbsp pumpkin spice or mixed spice
- 50 g (1.8 oz) pumpkin puree
- 85 g (3 oz) sultanas finely chopped
- 1 dessert apple cored and coarsely grated
- 1/2 carrot finely grated
- 40 g (1.4 oz) pecan nuts roughly chopped
- 3 tbsp sunflower oil
- 125 ml (4.2 floz) maple syrup
- 1 tsp vanilla extract
- 35 g (1.2 oz) dark chocolate melted
Instructions
Preheat the oven to 180C (160C fan).
Put the milled flaxseed, flour, oats, baking powder and pumpkin spice (or mixed spice) in a bowl.
Stir well.
Add the pumpkin puree, sultanas, apple, carrot, pecan nuts, oil, maple syrup and vanilla extract.
Stir until you have a soft dough.
Divide the mixture into 12 balls and place them onto lined baking sheets.
Flatten into thick rounds.
Bake for 15-18 minutes or until browned.
Leave to cool on a wire rack.
Melt the dark chocolate and drizzle over the cookies.
Once set, pack into a plastic container and store in the fridge for up to three days.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect Pumpkin Pie Breakfast Cookies
Are Pumpkin Pie Breakfast Cookies easy to make?
Yes! Pumpkin Pie Breakfast Cookies are actually quite easy to make. The key is to use fresh, quality ingredients and to follow the recipe closely.
To prepare your cookie dough, you'll grate your carrots and chop the sultanas. Then you'll mix the flaxseed, flour, oats, baking powder, and pumpkin spice (or mixed spice) in a bowl.
Then you'll stir in the wet ingredients, nuts and fruit until you have a dough which you can divide into 12 balls. You'll then pop the balls onto the baking tray and lightly squash them until they become thick rounds. Then into the oven they go!
Once your cookies are cooked and cooled, you'll melt the chocolate and drizzle or dip to decorate however you prefer.
With a little bit of care and attention, you'll be able to produce perfect Pumpkin Pie Breakfast Cookies every time!
If you have any questions, feel free to pop me a comment below or send me an email.
Will I need any special equipment to make Pumpkin Pie Breakfast Cookies?
To measure out your ingredients, you'll need some weighing scales/spoons. You can measure in cups, but I prefer to measure with scales for more accuracy.
To make your cookies, the main pieces of equipment you'll need are a couple of bowls, a non-stick baking sheet, baking paper, spoon and a silicone spatula.
You'll also need a grater or mandoline to grate your carrots and a knife and chopping board to chop up your sultanas.
Make sure one of your bowls is heatproof so you can use it to melt the chocolate in the microwave or over a double boiler.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt.
I also always include links to example products, to show exactly what I used to make each recipe.
What's the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply cooked, pureed pumpkin. Pumpkin pie filling contains sweeteners and spices, and is therefore not suitable for this recipe.
Can I use a different type of flour?
Yes, you can use all-purpose (plain) flour or gluten-free flour instead of wholemeal (wholewheat)
Are Pumpkin Pie Breakfast Cookies suitable for vegetarians?
Yes! But don't forget to check anything extra that you intend to serve with your cookies.
Make sure you use 100% pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling is unsuitable for various reasons, but for vegetarians, pumpkin pie filling can be risky. This is because some pumpkin pie fillings can contain animal-derived ingredients like gelatine.
Are Pumpkin Pie Breakfast Cookies suitable for vegans?
Yes, these cookies are vegan and a tasty way to get your protein and other nutrients. Woohoo!
Again, make sure you use pumpkin puree, as pumpkin pie filling can contain sometimes gelatine.
Are Pumpkin Pie Breakfast Cookies gluten-free?
This recipe uses wheat flour, so it isn't gluten-free. However, you could make a couple of simple swaps for gluten-free cookies.
Flour: These cookies would work well with gluten-free flour, as the flour is more for bulking the dough than providing the main base for the texture of this recipe. I regularly use Doves Farm gluten-free flour for baking with great results.
Oats: Oats are a naturally gluten-free grain, but some brands of oats can be processed in factories that also handle wheat, so they can become contaminated with gluten. You'll usually find gluten-free oats on the Free From aisle of your local supermarket.
Also, make sure to use gluten-free baking powder. Most baking powder is gluten-free, but check your labels to be safe.
Double-check all of your ingredient labels to make sure that they are gluten-free. Don't forget to check anything extra you intend to serve with your breakfast cookies.
Are Pumpkin Pie Breakfast Cookies keto-friendly?
While these cookies are a healthier alternative to other kinds of cookies, they are still unsuitable for a ketogenic diet.
If you want to make a keto-friendly version of these cookies, you could try using low-carb flour like almond flour or coconut flour. You would also need to reduce the amount of maple syrup and use sugar-free chocolate for the topping. Plus, you would have to skip the pumpkin.
So it's hardly worth adapting the recipe, as it would be a completely different outcome.
Is this recipe suitable for those on a FODMAP diet?
No, these cookies are not suitable for those on a FODMAP diet.
The main problem ingredients are the oats, sultanas, and apples. Oats are high in fructans, which are a type of FODMAP. Sultanas are also high in fructans, as well as high in sorbitol, another type of FODMAP. And apples are high in fructose, another type of FODMAP.
Is this recipe healthy?
While this recipe is healthier than traditional cookies, as they are made with whole wheat flour and oats, and contain no refined sugar.
These breakfast cookies are also a good source of protein and fibre. And the dark chocolate topping provides some antioxidants.
So, while these Pumpkin Pie Breakfast Cookies are healthier than most cookies, they are not a 'health food'. So it's best to enjoy them in moderation as part of a balanced diet.
Is this recipe safe to eat while pregnant?
Yes, these cookies are safe to eat while pregnant. However, as with all food, it's important to check the labels of all ingredients to make sure they are safe for pregnancy.
Make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is Pumpkin Pie Breakfast Cookies suitable for babies and toddlers?
I would avoid feeding these cookies to children under 5, as they contain sugar and the NHS advises against giving young children sugar.
A Mummy Too does not give medical advice. If you have any questions or concerns, please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with Pumpkin Pie Breakfast Cookies?
There are lots of things that go well with Pumpkin Pie Breakfast Cookies. Here are some ideas:
- Warm from the oven with a cup of tea or coffee on a cold morning
- Fresh fruit, stewed fruit or jam
- Try crumbling your cookies over a bowl of yoghurt for cookie muesli!
- You could add some peanut butter or other nut butter for extra protein.
Can I add extra chocolate to this recipe?
Yes, you can add extra chocolate to Pumpkin Pie Breakfast Cookies. If you want to make a truly indulgent treat, try adding some chopped chocolate to the cookie dough before baking.
Or, for a quick and easy way to add extra chocolate, dip your cookies in the melted chocolate once they are baked, rather than drizzling.
If you want to make these Pumpkin Pie Breakfast Cookies even more special, you could try using high-quality dark chocolate with a higher percentage of cocoa solids. This will add a deeper, more intense flavour and more antioxidants.
What's the best way to melt the chocolate?
The best way to melt chocolate is in a bowl set over a pan of simmering water. This is because chocolate can easily burn, so you must be careful not to overheat it. So set the heat-proof bowl over the pan once the water is lightly simmering.
Ensure the bowl doesn't touch the water, as this can cause the chocolate at the bottom to burn and stick to the bowl.
Alternatively, you could use a microwave-safe bowl to melt your chocolate in short bursts, stirring between each burst. Again, be careful not to overheat your chocolate, or it could seize up or burn.
However, if you decide to melt your chocolate, use a dry, silicone spatula to stir the chocolate. If you use a wet stirring utensil, the melted chocolate will crystallise around any water droplets, resulting in gritty chocolate.
How should I store Pumpkin Pie Breakfast Cookies?
Your cookies will last for 3-4 days in an airtight container at room temperature. If you want them to last longer, you can store them in the fridge for up to 1 week.
How long will Pumpkin Pie Breakfast Cookies keep?
If you store your Pumpkin Pie Breakfast Cookies as directed in the answer above, they should keep for 3-4 days.
Can I leave Pumpkin Pie Breakfast Cookies out on the counter?
Pumpkin Pie Breakfast Cookies are best stored in an airtight container at room temperature. They will likely go stale and dry out if you leave them out on the counter.
Can I make Pumpkin Pie Breakfast Cookies ahead?
These breakfast cookies are a great make-ahead option. You can bake them ahead of time and store them in an airtight container for 3-4 days. Or, you can freeze them for up to 3 months.
When you're ready to eat, just defrost at room temperature or pop it in the microwave for 15 seconds.
Can I keep Pumpkin Pie Breakfast Cookies in the refrigerator?
Pumpkin Pie Breakfast Cookies will last for 1 week in the fridge. However, they may dry out and become hard, so it's best to eat them within a few days of storing them in the fridge.
Can I freeze Pumpkin Pie Breakfast Cookies?
Pumpkin Pie Breakfast Cookies can be frozen for up to 3 months. Just wrap them tightly in cling film or a freezer-safe bag.
To defrost, just leave Pumpkin Pie Breakfast Cookies at room temperature or pop them in the microwave for 15 seconds.
What is the best way to defrost Pumpkin Pie Breakfast Cookies?
Pumpkin Pie Breakfast Cookies can be defrosted at room temperature or in the microwave. Just pop them in the microwave for 15 seconds if you're in a hurry!
Can I make these Pumpkin Pie Breakfast Cookies in a different quantity?
If you want to make more or less of this recipe, go right ahead.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
Can I make Pumpkin Pie Breakfast Cookies in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, Pumpkin Pie Breakfast Cookies can be made in a stand mixer. Just cream the butter and sugar until light and fluffy, add the rest of the ingredients and mix until everything is combined.
Can I make Pumpkin Pie Breakfast Cookies with a food processor?
You can use a food processor to make your pumpkin puree from scratch. Otherwise, there's no need for a food processor in this recipe.
How can I make sure my Pumpkin Pie Breakfast Cookies turn out perfectly?
Here are a few tips for making perfect Pumpkin Pie Breakfast Cookies:
- Weigh and measure your ingredients before cooking, including grating the carrots. If you're trying to prepare the recipe while working out the measurements at the same time, you're more likely to make mistakes or forget an ingredient.
- Use fresh pumpkin puree for the best results. If you're using canned pumpkin puree, check the label and only use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling is sweetened and contains thickeners which makes it unsuitable for this recipe.
- Be careful not to overmix the cookie dough. This dough could become quite gluey, so it's very important to only mix until everything is just combined.
- Bake Pumpkin Pie Breakfast Cookies until they're golden brown and set. They may still be slightly soft to the touch, but they should firm up as they cool.
- Make sure the cookies are completely cool before you drizzle them with chocolate. Otherwise, the chocolate could melt straight off or look scruffy.
Why did my Pumpkin Pie Breakfast Cookies turn out dry/crumbly?
There are a few reasons why Pumpkin Pie Breakfast Cookies could turn out dry or crumbly:
You may have overcooked them. Pumpkin Pie Breakfast Cookies are best when they're golden brown and just set. They should still be slightly soft to the touch, but they'll firm up as they cool.
If you're sure you cooked your cookies at the right temperature and for the correct time, then your oven may have an issue. Every oven is different, so it's worth checking your Pumpkin Pie Breakfast Cookies against another recipe to see if they're coming out correctly. You may need to invest in an oven thermometer if it's a pattern.
An oven thermometer is a heat-safe thermometer that you can place in your oven to get an accurate internal temperature. You'll usually have to go to a kitchenware store to find one, or you can buy one from Amazon.
You might not have forgotten to add the carrots, pumpkin puree or other wet ingredients. This dough gets its moisture from the maple syrup, grated carrots and a small amount of pumpkin puree in the mixture. The flax and sultanas will absorb any excess liquid, so if you forget one ingredient, the dough could quickly become very dry.
Why did my Pumpkin Pie Breakfast Cookies turn out wet/soft/dense?
There are a few reasons Pumpkin Pie Breakfast Cookies could turn out wet, soft or dense.
- You may have undercooked them. Pumpkin Pie Breakfast Cookies should be golden brown on top and a little firm. If they're still a little soft, don't worry! They should firm up a little as they cool, but they shouldn't be wet.
- There were too many wet ingredients in the dough. This cookie dough contains a few ingredients that add moisture, and sometimes it seems like there isn't enough. But remember, the carrots release moisture as they cook. So you don't need to add extra moisture if it seems a little dry.
Why did my Pumpkin Pie Breakfast Cookies spread too much?
If your cookies spread too much, it's most likely because there were too many wet ingredients or fat.
Remember, this dough contains a lot of moisture from the carrots and pumpkin puree. If you add extra wet ingredients, the cookies will spread more, even if the cookies seem the right size uncooked.
You may also have added too much fat. This cookie dough doesn't contain a lot of fat, so if you use a different type of fat (like butter or margarine instead of oil), it could make the cookies spread more.
How can I add/change the flavours in these Pumpkin Pie Breakfast Cookies?
There are a few ways you can add or change the flavours in Pumpkin Pie Breakfast Cookies:
- If you want a more traditional pumpkin pie flavour, you could add spices such as cinnamon, ginger and nutmeg to the cookie dough.
- Try adding chocolate chips or chunks to the cookie dough for a chocolate twist. You could also drizzle melted chocolate over the cookies once they've cooled.
- You could add some chopped sage or thyme to the cookie dough for a more grown-up flavour.
Why do we eat Pumpkin Pie at Thanksgiving?
Pumpkin Pie is a traditional Thanksgiving dessert in the United States. The holiday is usually celebrated with a large family meal, and Pumpkin Pie is often served for dessert.
Pumpkin Pie originated in North America, and the first recorded recipe was published in 1650. However, Pumpkin Pie became more popular in the 1800s, when pumpkins were used to symbolise harvest time and made with a blend of spices known as 'pumpkin spice'.
Now, pumpkin spice flavouring is a popular autumn ingredient, used in everything from cookies and cakes to smoothies and coffee!
Print this Pumpkin Pie Breakfast Cookies recipe
Pumpkin Pie Breakfast Cookies Recipe
Ingredients
- 100 g (3.5 oz) milled flaxseed
- 100 g (3.5 oz) wholemeal flour (wholewheat flour) wholewheat flour
- 100 g (3.5 oz) rolled oats
- 1 tsp baking powder
- 1 tbsp pumpkin spice or mixed spice
- 50 g (1.8 oz) pumpkin puree
- 85 g (3 oz) sultanas finely chopped
- 1 dessert apple cored and coarsely grated
- 1/2 carrot finely grated
- 40 g (1.4 oz) pecan nuts roughly chopped
- 3 tbsp sunflower oil
- 125 ml (4.2 floz) maple syrup
- 1 tsp vanilla extract
- 35 g (1.2 oz) dark chocolate melted
Instructions
- Preheat the oven to 180C (160C fan).
- Put the milled flaxseed, flour, oats, baking powder, and pumpkin spice (or mixed spice) in a bowl and stir well.
- Add the pumpkin puree, sultanas, apple, carrot, pecan nuts, oil, maple syrup and vanilla extract. Stir until you have a soft dough.
- Divide the mixture into 12 balls and place them onto lined baking sheets. Flatten into thick rounds.
- Bake for 15-18 minutes or until browned.
- Leave to cool on a wire rack.
- Melt the dark chocolate and drizzle over the cookies.
- Once set, pack into a plastic container and store in the fridge for up to three days.
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