It is that time of year and I am not ashamed to admit that I love pumpkin spice. It’s one of those smells that carries so much nostalgia and comfort for me. Fall is my favorite time of year, after all. And pumpkin spice just smells like fall!
It’s also the time of year where I’m craving allllllll the baked goods. I just feel compelled to make cookies on the regular the minute the temps start to dip. I often find myself eating cookies for breakfast as a result. You can’t deny that cookies make for a perfect companion to coffee. It’s the ultimate “ease into your day” comfort. The only problem is that cookies first thing in the morning aren’t exactly great for my blood sugar. Which is why I’m such a fan of breakfast cookies. They still include all the emotional aspects of eating cookies for breakfast but with a lot less sugar and a lot more nutrient-density. Plus, they take minimal effort and cognitive function to just grab out of the fridge and dunk right into my coffee. Which is important seeing as I am not much of a morning person.
Why I Love This Recipe
These pumpkin spice breakfast cookies hit all the right notes for me:
- Minimal added sugar – less per cookie than I’d add to a single serving of oatmeal
- All the fall flavors – thanks to pumpkin puree and a generous amount of pumpkin spice
- Plenty of fiber – because you know my obsession with digestive health
- A decent amount of protein – hello, almond butter and chia seeds and rolled oats
I’ve been making these pumpkin spice breakfast cookies almost weekly lately. They’re perfect for meal prep and last in the fridge for a week, easily. What more could you ask for?!
Pumpkin Spice Breakfast Cookies
- 1 cup rolled oats (80 grams)
- 1/4 cup chia seeds (40 grams)
- 1/2 cup pumpkin puree (120 grams)
- 1/4 cup maple syrup (70 grams)
- 1/4 cup almond butter (160 grams)
- 1 tablespoon pumpkin spice (15 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup currants (optional)
- 1/4 cup walnuts (optional)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Add oats and chia seeds to a food processor and process until it resembles a coarse meal.
- Add pumpkin puree, maple syrup, almond butter, pumpkin spice, baking powder, salt, and vanilla to the food processor. Process until combined, scraping down sides as needed.
- Add currants and walnuts to the food processor and pulse a few times until just combined.
- Using a 2-tablespoon scoop, place the cookies onto the prepare baking sheet. You should be able to get 12-15 cookies, depending on the size of your scoop. Flatten slightly using wet fingers.
- Bake cookies in a preheated oven for 15 minutes. Remove from oven and allow to cool on the pan for 15 minutes before transferring them to a cooling rack.
- Store leftovers in an airtight container in the fridge.
- You can sub any kind of nut or seed butter you like/have on hand. I prefer almond because of its mild flavor and subtle sweetness.
- Feel free to swap the currants and walnuts for any other add-ins you like. Just stick to about 1/2 cup total so the cookies hold their shape.
Looking for more breakfast inspo? Check out these recipes!