If the crisp weather and changing leaves have you craving the perfect easy fall breakfast, then you absolutely need to try these hearty Pumpkin Apple Breakfast Cookies.
Now you might be thinking, “cookies for breakfast… really?!” Yes, really.
These tasty “cookies” are 100% dietitian-approved, and they’re everything you’re looking for in the perfect breakfast – a bit indulgent, yet loaded with good-for-you ingredients like whole grains, fruit and nuts.
Sweetened with real fruit and a bit of pure maple syrup, they actually have less added sugar than your average bowl of cereal or packet of instant oatmeal. Plus, with plenty of fiber and healthy fats, they’ll keep your family full all morning long.
As the name suggests, this is a breakfast packed with all of your favorite fall flavors – pumpkin, a bit of apple, and the perfect blend of autumn spices.
You can eat them by themselves for sure, and you won’t be disappointed. However, if you’re feeling more adventurous, they’d also be delicious crumbled over some yogurt, or warmed with a bit of milk poured over top for a fantastic breakfast cookie meets baked-oatmeal type situation.
We’re not just limited to breakfast here either. I’ve actually been enjoying these pumpkin apple breakfast cookies as a mid-morning snack every day this week, and I can’t see myself stopping any time soon.
If your fall mornings are a little crazy, you’ll love that these cookies are easy to pack and run, too; they’re great as a portable breakfast or snack to grab on the go. They’ll keep in the fridge for several days, so you can whip up a batch over the weekend and then have a zero-effort breakfast ready to go all week long.
Adapt these as you like, too. If you’re not a fan of raisins or walnuts, you can leave them out, or swap them for dried cranberries, other nuts or seeds, or even chocolate chips!
So if you’re craving your favorite fall flavors and like super easy breakfasts, hop on this pumpkin apple breakfast cookie train. The kids will love getting to eat cookies for breakfast (let’s be real, the adults totally will too), and you’ll take comfort knowing you’re providing a nourishing meal to start the day.
Happy fall. Truly.
- 1 cup rolled oats
- 1 cup white whole wheat flour (or regular whole wheat flour)
- 1 teaspoon baking powder
- 1¼ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1½ cups finely diced apple (2-3 small apples)
- 1 cup chopped walnuts
- ¼ cup raisins
- ⅓ cup olive oil
- ⅓ cup pure maple syrup
- ⅓ cup canned pumpkin
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the oats, flour, baking powder, pumpkin pie spice and salt.
- Stir in the diced apple, walnuts and raisins.
- In a small bowl, whisk together the olive oil, maple syrup and pumpkin.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Drop evenly sized scoops of dough onto the prepared baking sheet using a large spoon or ice cream scoop, leaving ~2 inches of space between the cookies. Using the back of your spoon or your hand, gently flatten the cookies to make them about ½ inch thick.
- Bake for approximately 15 minutes until the edges of the cookies are firm and bottoms are golden.
- Allow cookies to cool on sheet pan for 10 minutes, then transfer to a cooling rack to finish cooling.