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
- All-purpose flour
- Baking powder
- Baking soda
- Salted butter
- Granulated sugar
- Pumpkin puree
- Large egg
- Vanilla extract
- 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.
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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
- 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
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
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 24 pecan halves
- Preheat oven to 375F. 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.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 156mgCarbohydrates: 24gFiber: 2gSugar: 14gProtein: 2g