Pumpkin Oatmeal Craisin® Breakfast Cookies Recipe

Pumpkin Oatmeal Craisin® Breakfast Cookies Recipe

I think maybe I’ve started nesting! Or maybe it’s just pregnancy cravings. Either way, the want to bake has come over me lately. Believe me, this is a rarity. I am usually in the mood to cook big savory meals, not bake cookies. But that’s exactly what has been happening and it’s how these Pumpkin Oatmeal Craisin® Breakfast Cookies came about.

In that moment I was able to convince myself that I should be baking something at least a little healthy, rather than empty calories. These breakfast cookies are fairly guilt free with the main ingredients as bananas, pumpkin and oats. Its essentially seasonal oatmeal in a different format! It’s also why I am considering them breakfast cookies, rather than a dessert treat.

The cookies are ooey gooey because of the banana and pumpkin. The oats give them that homemade cookie appeal. And I love the burst of chewy tartness that Craisins® give cookies lend to the mix. I kept a few for myself but I took the rest in for my coworkers. They were gone in minutes and everyone loved these as a breakfast concept.

Quick, easy, and seasonal flavors were the overarching feedback comments on why these were a hit.

…all for the love of the dish



Pumpkin Oatmeal Craisin® Breakfast Cookies Reci

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24 Cookies


  • 1 cup pumpkin
  • 2 ripe bananas
  • 2 ½ cup oats
  • ½ cup raw honey
  • 1 egg
  • 2/3 cup reduced sugar Craisins®
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt


  1. Preheat oven to 350 degrees. Use a baking sheet with parchment paper or lightly greased.
  2. Using a blender or food processor blend until just smooth (don’t over mix) the pumpkin, bananas, egg, honey, vanilla, cinnamon, nutmeg and salt.
  3. Pour mixture into a large mixing bowl. Using a large spoon mix in the oats and crasins until all blended together.
  4. Use a heaping spoonful as your measure to form the cookies on the baking sheet. I yielded about 2 dozen breakfast cookies!
  5. Eat for up to 3-4 days after baking.
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