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.
You’ll also love this Slow Cooker Pumpkin Dump Cake.
I made mine on the larger side so there’s more to enjoy. I love big cookies.
Do you ever make breakfast cookies?
- 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