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Pumpkin Spice Breakfast Cookies

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  • Prep Time 30 min
  • Total 55 min
  • Servings 16
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Come fall, no one can seem to get enough pumpkin. Developed for the Betty Crocker Cookie Book (2019), this recipe wins for the yummy ingredient combination…but most of all, for giving us permission to eat cookies for breakfast!
By Betty Crocker Kitchens
Updated Oct 16, 2023
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Ingredients

  • 3/4 cup chopped walnuts
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 cup canned pumpkin (from an 15-oz can; not pumpkin pie mix)
  • 1/4 cup pure maple or maple-flavored syrup
  • 1 2/3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned or quick-cooking oats
  • 1 cup sweetened dried cranberries
  • 1/2 cup raw unsalted hulled pumpkin seeds (pepitas)
Make With
Gold Medal Flour

Steps

  •  
    1
    Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. Finely chop 1/2 cup of the walnuts. Set aside the remaining 1/4 cup chopped walnuts and the 1/2 cup finely chopped walnuts separately.
  •  
    2
    In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until blended. Add pumpkin and maple syrup; mix well. Beat in flour, pumpkin pie spice, cinnamon, baking soda and salt until well blended. Stir in oats, cranberries, pumpkin seeds and reserved 1/2 cup finely chopped walnuts; mix well.
  •  
    3
    Onto cookie sheets, drop batter by 1/4-cupfuls 2 inches apart. Spread each cookie with metal spatula into 3-inch round. Sprinkle each cookie with about 1 1/2 teaspoons of the reserved 1/4 cup chopped walnuts.
  •  
    4
    Bake 15 to 17 minutes or until edges are set. Cool on cookie sheets 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pepitas are actually pumpkin seeds without the hull, found only in specific types of pumpkins. They are available raw, roasted, salted and unsalted. Each type has a slightly different flavor but all can be used for snacking, in salads, soups and main dishes and in cookies, breads and other baked goods.
  • tip 2
    Keep these cookies on-hand for breakfast on the run or snacking. Wrap each cookie individually in plastic wrap and freeze. Thaw frozen cookies about 15 minutes before serving.
  • tip 3
    Store these cookies in tightly-covered container in refrigerator or loosely covered at room temperature.

Nutrition

340 Calories, 16g Total Fat, 4g Protein, 45g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
340
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
220mg
9%
Potassium
150mg
4%
Total Carbohydrate
45g
15%
Dietary Fiber
3g
11%
Sugars
27g
Protein
4g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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