Naturally sweetened and full of protein, these pumpkin breakfast cookies are a powerful (and fall inspired!) way to start the day. 

Naturally sweetened and full of protein, these pumpkin breakfast cookies are a powerful (and fall inspired!) way to start the day. Get the healthy recipe on RachelCooks.com!

I can’t believe how quickly fall is passing us by! It’s already October and the days are rapidly becoming colder and darker. I’m sad to see the warm weather go, but part of me is eager to experience fall and winter in the new house. I’m looking forward to cozy fires, beautiful views of snow, and seeing what wildlife the colder weather brings. I’m not looking forward to bundling the kids up every time we leave the house, but we’ll survive the hassle of that, just like we do every year.

Naturally sweetened and full of protein, these pumpkin breakfast cookies are a powerful (and fall inspired!) way to start the day. Get the healthy recipe on RachelCooks.com!

Right now I’m still enjoying all things fall, I don’t know why I keep talking about winter! We have plenty of fall left, right? Right? We should be talking about these pumpkin breakfast cookies and apple crisp breakfast cookies and then later we can get to my gingerbread breakfast cookies.

These breakfast cookies have a ton of great ingredients in them but you don’t have to go out and buy a lot of ingredients thanks to muesli! As you know, I love Bob’s Red Mill products and I’m thrilled to have them as one of my partners this year.

Naturally sweetened and full of protein, these pumpkin breakfast cookies are a powerful (and fall inspired!) way to start the day. Get the healthy recipe on RachelCooks.com!

The muesli is available in five different varieties (including paleo and gluten-free) and like many of their other products, now comes in a resealable package, which, if you frequently use Bob’s Red Mill products, you know is a life-changing development.

For these breakfast cookies, I used the Old Country Style Muesli. If you’re not familiar with muesli, this variety is a blend of whole grain rolled oats, wheat, rye, triticale, barley flakes, almond slivers, date crumbles, raisins, sunflower seeds and walnuts. No added sugar, and it can be eaten in any way you eat granola, or it can be made into a comforting and filling hot cereal.

Naturally sweetened and full of protein, these pumpkin breakfast cookies are a powerful (and fall inspired!) way to start the day. Get the healthy recipe on RachelCooks.com!

The muesli adds so many great things to these breakfast cookies, I didn’t have to do much else to make them fabulous. I used pumpkin and, of course, pumpkin spice (try my homemade pumpkin spice!) and sweetened these only with maple syrup. Ben loved having these for an on-the-go breakfast.

PS: Love a little bit of chocolate in the morning? Try my chocolate walnut breakfast cookies.

More to-go breakfast ideas:

Pumpkin Breakfast Cookies with Muesli

Pumpkin Breakfast Cookies with Muesli

Yield: 12-13 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Naturally sweetened and full of protein, these pumpkin breakfast cookies are a powerful (and fall inspired!) way to start the day.

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/2 cup plain nonfat Greek yogurt
  • 1 large egg plus 1 egg white
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon coconut oil, melted
  • 1 1/2 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 cups Bob’s Red Mill Muesli

Instructions

  1. Preheat oven to 350°F. In a large mixing bowl, whisk together pumpkin puree, maple syrup, yogurt, egg, egg white, and vanilla. Whisk until well combined. While whisking, pour in coconut oil slowly.
  2. In a mound on top of the wet ingredients, add flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix together dry ingredients gently before mixing into wet ingredients using whisk.
  3. Using a rubber spatula, fold in Bob’s Red Mill Muesli until combined.
  4. Using a 1/3 cup scoop (or just eyeball it!), scoop dough onto a parchment paper lined baking sheet. They don’t spread a lot so you can put them about an inch apart.
  5. Bake for 14-16 minutes, or until golden brown and firm to a light touch. Cool completely on baking sheet before storing in an airtight container. If storing for more than a day or two, refrigeration is recommended.
Nutrition Information:
Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 119 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 16mg Sodium: 207mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 2g Sugar: 9g Sugar Alcohols: 0g Protein: 4g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: I loved these pumpkin breakfast cookies. So flavorful and filling — a breakfast I can feel good about.
Husband’s take: Ben loved grabbing these on the way to work, it kept him out of the drive-through line and we’re both happy about that.
Changes I would make: None are necessary!
Difficulty: Easy.

Disclosure: I’ve partnered with Bob’s Red Mill as a brand ambassador to bring you this post. They compensated me for my time but all opinions are, as always, my own. If you opened my cupboards and fridge, you’d find a wealth of Bob’s Red Mill products that I purchased myself. Thanks for supporting Rachel Cooks by reading about brands I use and love!