5 from 1 vote

Pumpkin Breakfast Cookies

Soft, chewy and packed full of pecans, dried cranberries and pumpkin, these Pumpkin Breakfast Cookies are worth waking up for!

pumpkin breakfast cookies on a baking rack


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

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.

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    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 minutes. They bake for 16 to 18 minutes and come out perfectly golden.

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

    pumpkin breakfast cookies on a wire baking rack

    Why You’ll Love Soft and Chewy Pumpkin Breakfast Cookies

    • Ready in no time
    • Easy to make – only four steps
    • Dessert for breakfast
    • Cozy treat
    • Soft and crunchy texture
    • Delicious pumpkin-flavored treat

    Ingredients 

    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • Cinnamon
    • Allspice
    • Salted butter
    • Granulated sugar
    • Pumpkin puree
    • Large egg
    • Vanilla extract
    • Pecans
    • Dried cranberries
    • Pecan halves
    A plate of pumpkin breakfast cookies

    How to Make Pumpkin Breakfast Cookies

    • Step One: Preheat oven to 375F. Add flour, baking powder, baking soda, salt, cinnamon and allspice into a large bowl and stir to combine.
    • Step Two: 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.
    • Step Three: 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 16 to 18 minutes, until golden brown.
    • Step Four: Cool on a baking rack and enjoy.

    Equipment Needed

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    A plate of pumpkin breakfast cookies

    What to Serve With Pumpkin Breakfast Cookies

    Variations

    • You can substitute raisins instead of cranberries
    • Try adding in other types of nuts such as walnuts instead of pecans
    • Use brown sugar instead of sugar for a richer, deeper flavor
    • Use pumpkin pie spice instead of the cinnamon and nutmeg

    Storage Instructions

    How to store leftover cookies

    They can be stored in an airtight container at room temperature for up to 3 days.

    Can I Freeze?

    Yes, you can freeze these cookies for up to 3 months in a freezer-safe container or freezer bag.

    A hand holding a pumpkin breakfast cookie with a bite out of it

    Pumpkin Dessert Recipes

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    5 from 1 vote

    Pumpkin Breakfast Cookies

    Created by Stacie Vaughan
    Servings 24
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Soft, chewy and packed full of pecans, dried cranberries and pumpkin, these breakfast cookies are worth waking up for!

    Ingredients
     
     

    • 2 cups all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 tsp cinnamon
    • ½ tsp allspice
    • 1 cup salted butter softened
    • 1 cup granulated sugar
    • 1 cup pumpkin puree
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup pecans chopped
    • 1 cup dried cranberries
    • 24 pecan halves

    Instructions

    • Preheat oven to 375°F. Add flour, baking powder, baking soda, salt, cinnamon and allspice into a large bowl and stir to combine.
    • 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.
    • 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 16 to 18 minutes, until golden brown.
    • Cool on a baking rack and enjoy.

    Nutrition

    Serving: 1g | Calories: 206kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 156mg | Fiber: 2g | Sugar: 14g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword Pumpkin Breakfast Cookies

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    32 Comments

    1. Congratulations!
      Your recipe is featured on Full Plate Thursday this week and is pinned to our Full Plate Thursday Features Board! Enjoy your new Red Plate and have a great weekend!
      Miz Helen

    2. I often make pumpkin muffins but I think I will try these cookies

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