Pumpkin Breakfast Cookies
Soft, chewy and packed full of pecans, dried cranberries and pumpkin, these Pumpkin Breakfast Cookies are worth waking up for!
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.
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.
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
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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What to Serve With Pumpkin Breakfast Cookies
- Pair these cookies with your morning coffee or tea for the perfect breakfast combo or one of these fun coffee recipes.
- Pumpkin Spice Creamer
- Maple Latte
- Slow Cooker Chai Latte
- Cinnamon Hot Chocolate
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.
Pumpkin Dessert Recipes
- Pumpkin Cinnamon Rolls
- Pumpkin Crumb Muffins
- Pumpkin Ribbon Bread
- Slow Cooker Pumpkin Dump Cake
- Pumpkin Spice Latte Cupcakes
- Pumpkin Bread Pudding
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Pumpkin Breakfast Cookies
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
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.
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I often make pumpkin muffins but I think I will try these cookies
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
These look absolutely delicious! Can’t wait to make these 🙂
I have some leftover pumpkin puree in my freezer; I think I know what I’ll do with it 😉 Thanks for linking up with our Merry Monday party!
These look heavenly! Great fall treat =)
I love breakfast cookies – and these look so special, I’m excited to try them!
Pinned!! Sounds SO amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Pumpkin and cranberry sounds like a great combo! I bet these cookies taste wonderful. 🙂
Oh my, these have “perfect breakfast to throw in my tote when I’m eating on the way to Bible study” written all over them! 😉 I. Want. Stopping by from This Is How We Roll!
These cookies look great and cookies for breakfast are my kind of food.
Bev
the cookies look yummy! thank you for the recipe
Wow! This look delicious! Perfect for a Halloween breakfast 🙂