Quick Info
- Prep Time: 20 minutes
- Cook Time: 13–16 minutes
- Total Time: 35 minutes
- Yield: 16 large cookies
- Course: Breakfast / Snack
- Cuisine: American wholesome
- Skill Level: Easy
- Special Equipment: Large mixing bowl, baking sheet, parchment paper, cookie scoop (3 tbsp), cooling rack
Introduction
On school mornings, our kitchen soundtrack is a mix of zipping backpacks and “where are my shoes?”—so grab-and-go breakfasts are my love language. These Pumpkin Seed Breakfast Cookies are soft, hearty, and not overly sweet; they taste like a cozy oatmeal cookie met your favorite granola bar. I bake a batch on Sunday, and by Wednesday I’m tucking the last two into lunchboxes while my youngest reminds me to “save one for mom tax.”
This healthy recipe leans on pantry staples—oats, pumpkin seeds (pepitas), and mashed banana—with just enough maple to keep things cookie-ish. They’re naturally gluten-free if you use GF oats, easy to make dairy-free, and endlessly customizable with add-ins like cranberries, chocolate chips, or grated apple. Breakfast that behaves like a cookie? Count us in.
Ingredients
Main Ingredients
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- ½ cup quick oats (for tender texture; or pulse rolled oats a few times)
- ¾ cup hulled pumpkin seeds (pepitas), lightly toasted
- ⅓ cup ground flaxseed
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp fine sea salt
- 1 tsp baking powder
- ⅓ cup mini dark chocolate chips or chopped dried cranberries
- 2 large ripe bananas, mashed (about 1 cup)
- ½ cup pumpkin purée (not pie filling)
- ¼ cup pure maple syrup (or honey)
- ⅓ cup nut or seed butter (sunflower, almond, or peanut)
- ¼ cup neutral oil (or melted coconut oil)
- 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water, rested 5 min)
- 2 tsp vanilla extract
- 2–3 tbsp milk of choice only if the dough looks dry
Optional / Variations
- Fruit Boost: ½ cup grated apple or carrot (squeeze out moisture).
- Protein Bump: ¼ cup vanilla or plain protein powder; add 1–2 tbsp extra milk as needed.
- Spice Swap: Use 1½ tsp pumpkin pie spice instead of cinnamon + ginger.
- Nut-Free School Safe: Choose sunflower seed butter and allergen-safe chocolate.
- Low Sugar: Reduce maple to 2 tbsp and add 2 extra tbsp mashed banana.
- Crispy Edge Lovers: Add 2 tbsp coconut sugar; bake toward the longer end.
- Add-Ins: ¼ cup shredded unsweetened coconut, ¼ cup chopped dates or raisins, or 2 tbsp chia seeds.
Instructions
Step 1: Toast the Pepitas for Flavor
Heat a dry skillet over medium and add the pumpkin seeds. Shake until a few pop and they smell nutty, 3–4 minutes. Transfer to a plate to cool. This tiny step deepens the flavor and keeps the cookies interesting even without much sugar.
Step 2: Preheat & Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment for easy release and cleanup. Set out a cooling rack.
Step 3: Whisk the Dry Mix
In a large bowl, combine rolled oats, quick oats, ground flaxseed, cinnamon, ginger, salt, baking powder, chocolate chips/cranberries, and the cooled pepitas. Stir to distribute the seeds and spices evenly—no clumps allowed.
Step 4: Stir the Wet Ingredients
In a second bowl, whisk mashed banana, pumpkin purée, maple syrup, seed/nut butter, oil, egg (or flax egg), and vanilla until smooth and glossy. My kids call this the “pumpkin milkshake” step and always ask for a taste.
Step 5: Bring It Together
Pour the wet mixture into the dry and fold until no dry pockets remain. The dough should be thick and slightly sticky, like a cross between granola and muffin batter. If it seems crumbly, splash in 1–3 tbsp milk just to help it hold when scooped.
Step 6: Scoop, Flatten, and Top
Use a 3-tablespoon cookie scoop to portion mounds onto the prepared sheet, 8 per pan. Wet your fingers and press each mound to ½-inch thick—these don’t spread much. Press a few extra pepitas or chips on top for a bakery look.
Step 7: Bake to Soft-Set
Bake 13–16 minutes until the edges feel set and the bottoms are lightly golden. (I pull at 14 minutes for a soft, muffin-top texture; go to 16 minutes for a sturdier cookie.) Cool on the sheet 5 minutes, then move to a rack to finish cooling.
Step 8: Store & Reheat
Keep cookies in an airtight container at room temperature 2 days or in the fridge up to 6 days. For longer storage, freeze up to 3 months—my trick is to stack two in a zip bag for instant lunchbox portions. To rewarm, microwave 8–10 seconds or toast briefly for crisp edges.
Tips & Variations
- Texture Control: Quick oats soften the cookie; if you only have rolled oats, pulse ½ cup in a blender to mimic quick oats.
- Make It Vegan: Use the flax egg, maple syrup, and coconut oil or avocado oil; skip dairy chocolate or choose vegan chips.
- Gluten-Free Confidence: Certified GF oats plus baking powder labeled GF keep these safe for oat-sensitive friends.
- Salt Smart: If your seed/nut butter is salted, reduce added salt to ¼ tsp.
- Breakfast Sandwich: Split a warm cookie and fill with Greek yogurt + berries for a portable parfait.
- Lunchbox Crunch: Mix ½ cup crushed pretzels into half the dough for a salty-sweet batch (skip if gluten-free).
- More Fiber: Stir in 2 tbsp chia seeds and add 1 extra tbsp milk.
- Banana-Free Option: Replace banana with ½ cup applesauce + 2 tbsp extra pepitas; bake to the longer time.
- Pretty Finish: Drizzle a whisper of melted dark chocolate over cooled cookies for coffee-time treats.
- Double & Freeze: Bake a double batch and freeze flat on a sheet tray; once solid, bag them—perfect for busy weeks or travel snacks.
Nutrition
(Per 1 cookie with mini chips; values are estimates.)
- Calories: 165
- Protein: 5 g
- Carbs: 20 g
- Fat: 7 g
- Fiber: 3 g
- Sodium: 110 mg
- Sugar: 7 g
Final Thoughts
These Pumpkin Seed Breakfast Cookies are the kind of recipe that quietly saves mornings. They pack the wholesome stuff—oats, pepitas, flax, banana—while still feeling like a treat you look forward to with coffee. I bake them when the weather turns crisp, stash a bag in the freezer, and somehow we still run out by Thursday. If your family finds a favorite add-in (we’re team cranberry–pumpkin seed right now), leave me a note so we can taste-test it too.
Save this for healthy breakfast cookies, pumpkin seed recipes, no-refined-sugar breakfasts, meal prep snacks, gluten-free breakfast ideas, and kid-friendly make-ahead recipes on Pinterest. From my pumpkin-scented kitchen to yours—happy baking and even happier breakfasts!Réflexion en cours
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