Breakfast Pumpkin Cookies
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Naturally sweetened and full of spice, these high-protein breakfast pumpkin cookies with muesli are a healthy, fall-inspired way to start the day!
Healthy Pumpkin Breakfast Cookies with Muesli
I can’t believe how quickly fall is passing us by! It’s already October and the days are rapidly becoming colder and darker. While I’m always 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.
Why You’ll Love These Breakfast Pumpkin Cookies
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 healthy pumpkin bread, and then later we can get to my pumpkin chocolate chip bread.
These breakfast cookies have a ton of great ingredients in them, including nutritious and flavor-packed 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.
What You’ll Need
The muesli is available in five different varieties (including paleo and gluten-free). Like many of their other products, Bob’s Red Mill muesli now comes in a resealable package. If you frequently use Bob’s Red Mill products, you know this 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. There’s 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.
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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
- 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.
- 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.
- Using a rubber spatula, fold in Bob’s Red Mill Muesli until combined.
- 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.
- 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
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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!
Laura Lee Hanchar says
These look amazing and I can’t wait to try them out for the family at Thanksgiving. Has anyone frozen them? If so, how did that work out? Would love to make them ahead and freeze. Or any other option of doing ahead? Like freezing the batter? Thanks so much for any info!
Rachel Gurk says
I haven’t frozen these but I’ve frozen other breakfast cookies with success. I would freeze them after you bake them, not the batter.
Wendy R.D. says
These are great. I loaded them even more to increase nutrition. As a dietitian/nutritionist, I swapped out saturated fat of coconut oil over to the healthier olive oil; decreased syrup in half: and added 1/2 c chopped walnuts.
Thanks for a great breakfast treat!
Rachel Gurk says
Great swaps! Glad you liked them.
Linda Lamb says
These look delish. But I am so weary of seeing recipes like this that do not include nutrition information, even a simple calorie count! If you’re a careful consumer — let alone health-conscious — this is important. How many hundreds of calories am I starting the day with, if I make these and maybe have a couple ’cause they’re so “yummy”? Failure to post nutrition info just caters to those easily swayed by pretty pictures.
Rachel Gurk says
Hi Linda,
I understand your concern. I do provide nutritional information for some of my recipes but as you can imagine, it varies wildly based on what brand of ingredients people buy, how they prepare the recipe, etc. I am not personally a calorie counter, as I prefer to focus on whole, nutritious foods and everything in moderation. I encourage readers to find an online nutritional calculator they love and take responsibility for their own health – there isn’t much that is more important. As for eating a couple of these, I have no control over that, should people choose to do so. I found that one cookie was plenty enough to keep me full for the morning. FYI, by my calculations, each breakfast cookie has 211 calories — but again, this may vary depending on a number of factors.
Thank you for reading!
Michele @ Flavor Mosaic says
I love Muesli, especially Bob’s Red Mill. I want these cookies for breakfast!
Megan @ MegUnprocessed says
Power packed cookies are truly great for breakfast!
Heather says
I am always ready for cookies for breakfast!
Rachel Gurk says
Me too!
Lauren Gaskill says
BRM’s muesli is my favorite! Love that you put that in this cookie recipe.
Rachel Gurk says
Thanks Lauren! It was so good!
Lisa @ Wine & Glue says
I’m getting more and more excited for a cozy fall too! And cookies for breakfast?? Yes please!
Erin @ Texanerin Baking says
I love all things Bob’s Red Mill! I still need to try the muesli. It sounds great, as do these cookies!
Liz says
I adore muesli, especially BRM’s because all the sweetness is natural. It was genius to make breakfast cookies—between the pumpkin and all the muesli ingredients, they sound terrific!
Anna @ Crunchy Creamy Sweet says
These cookies sound perfect for our trip this weekend! I can’t wait to make a batch!
Lisa says
These sound SO yummy, and I want to make them, now! :) I am gluten & dairy free. What would you recommend substituting for the yogurt? Thanks!
Rachel Gurk says
I haven’t tested it any other way than it is written, so I can’t promise results with substitutions. That being said, I would maybe try either a non-dairy yogurt or unsweetened applesauce.