Pumpkin Breakfast Cookies

Cookies for breakfast? Yes, please! These Pumpkin Breakfast Cookies are delicious served with a piping mug of coffee or tea.

Pumpkin Breakfast Cookies

Though you could serve them for dessert, I think of them as a breakfast cookie because of their texture. They are soft and have the texture of a muffin.

I packed them full of good stuff – pumpkin, obviously, as well as chopped pecans and dried cranberries.

Raisins would work well too if you wanted to switch out the cranberries. Both have a similar texture.

And talk about easy to make! You can easily whip up a batch in a matter of 20 minutes. They bake in a mere 10 to 12 minutes and come out perfectly golden.

I made mine on the larger side so there’s more to enjoy. I love big cookies.

Do you ever make breakfast cookies?

Yield: 3 dozen

Pumpkin Breakfast Cookies

Prep Time:10 minutes

Cook Time:10 minutes

Total Time:20 minutes

Soft, chewy and packed full of pecans, dried cranberries and pumpkin, these breakfast cookies are worth waking up for!

Print Recipe

Ingredients:

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 cup butter, softened
• 1 cup sugar
• 1 cup pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 1 cup pecans, chopped
• 1 cup dried cranberries
• 36 pecan halves

Directions:

1. Preheat oven to 375F. Add flour, baking powder, baking soda, salt, cinnamon and allspice into a large bowl and stir to combine.
2. Beat butter and sugar in a large bowl on medium speed for 2 to 3 minutes. Add in pumpkin, egg and vanilla and continue to beat to combine. Slowly add in the flour, continuing to beat on low speed, until blended. Stir in chopped pecans and cranberries.
3. Drop by tablespoonful onto an ungreased cookie sheet. Flatten cookies slightly with the back of a spoon and place a pecan half on top. Bake 10 to 12 minutes, until golden brown.
4. Cool on a baking rack and enjoy.