Pumpkin Peanut Butter Breakfast Cookies: A Nutritious Treat
If you're looking for a breakfast option that’s healthy, easy, and packed with fall flavors, look no further! These Pumpkin Peanut Butter Breakfast Cookies are the perfect combination of wholesome ingredients like pumpkin, peanut butter, oats, and spices. Plus, they’re gluten-free, dairy-free, and naturally sweetened. Whether you’re on the go or need a post-workout snack, these cookies are sure to keep you satisfied.
Why You’ll Love These Pumpkin Peanut Butter Breakfast Cookies
- Quick and Easy: Ready in just 30 minutes, perfect for busy mornings.
- Healthy Ingredients: Full of fiber, protein, and healthy fats.
- Naturally Sweetened: No refined sugars, just pure maple syrup for sweetness.
- Fall Flavors: The pumpkin and cinnamon give them a cozy autumn vibe.
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Are you looking for a healthy breakfast option? Try these delicious Pumpkin Peanut Butter Breakfast Cookies! Packed with protein, fiber, and fall flavors, they’re the perfect on-the-go meal.
- 1 cup pumpkin puree
- 1/2 cup natural peanut butter (unsweetened)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats (gluten-free, if necessary)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- Pinch of salt
- Optional mix-ins: dark chocolate chips, dried cranberries, or chopped nuts
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, peanut butter, maple syrup, and vanilla extract. Stir until smooth and well blended.
- Add Dry Ingredients
Add the rolled oats, cinnamon, nutmeg, baking soda, and a pinch of salt to the wet ingredients. Stir until everything is fully combined. If you’d like, you can fold in any optional mix-ins like dark chocolate chips or dried cranberries at this stage.
- Shape the Cookies
Using a spoon or cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet. Flatten them slightly with the back of the spoon.
- Bake
Bake for 15-18 minutes or until the cookies are golden brown around the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage Tips
These cookies store well at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate them for up to 7 days or freeze for up to 2 months. Thaw and enjoy!
Tips for Making the Best Pumpkin Peanut Butter Breakfast Cookies
- Use natural peanut butter: Make sure your peanut butter is free of added sugar and oils for the healthiest version.
- Adjust sweetness: If you prefer a sweeter cookie, increase the amount of maple syrup to 1/3 cup.
- Customize: Feel free to add your favorite mix-ins like seeds, coconut flakes, or dark chocolate.
These Pumpkin Peanut Butter Breakfast Cookies are the perfect make-ahead breakfast option or snack that’s not only delicious but also nutritious. Packed with fall flavors and health benefits, they’re a great addition to your weekly meal prep. Try them out and share them with your family for a tasty morning treat!