Apple Pumpkin Breakfast Cookies are a great way to kick off your day. This is a breakfast food that is packed full of flavor and nutritious ingredients. Kids will gobble these up as fast as you can make them!
WHAT IS A BREAKFAST COOKIE?
The term breakfast cookie may cause you to think that someone is serving their kids’ unhealthy sweet cookies first thing in the morning.
The good news is that is not typically the case! Breakfast cookies look a lot like a regular cookie. The big difference is in the ingredients.
Breakfast cookies are usually packed with nutrient-dense ingredients like oats, whole grains, nuts, and fruits. There is usually a limited amount of sweeteners involved and very little to no oil.
There are so many different ways to make breakfast cookies that you will never get bored! I love how convenient they are to make and keep on hand for a quick grab and go breakfasts.
Make a batch up on Sunday and we are set for the week!
The flavors in these apple pumpkin breakfast cookies are perfect for fall weather. The whole house smelled amazing while these were baking.
- Brown Sugar
- Rolled Oats
- Ground Flaxseed
- Pumpkin Pie Spice
- Baking Soda
- Unsweetened Applesauce
- Pumpkin Puree
- Vanilla Extract
- Vegetable Oil
- Powdered Sugar
- Cream Cheese
These breakfast cookies are made like regular cookies. There is the option to add a glaze to the top which is delightful but does add some extra calories and sugar to the cookie.
STEP ONE: PREPARE
Start off by preheating the oven to 350 degrees F.
Place a layer of parchment paper over the baking sheet you will be using to bake the cookies.
STEP TWO: COOK APPLES
I love the addition of fresh apples in this recipe. It is important to cook the apples so the cookies aren’t too crunchy.
Take a small saucepan and add the peeled and finely chopped apples, butter, 1 teaspoon of cinnamon and 2 tablespoons of brown sugar to the pan.
Cook the apples over medium-low heat until they are softened. This usually takes around 10 minutes. Be sure to stir the mixture occasionally.
STEP THREE: BLEND OATS
Add one cup of the oats to your food processor or blender. Pulse until they are finely ground.
STEP FOUR: DRY INGREDIENTS
Place the oat flour into a large mixing bowl. Add the remaining oats, flaxseed, 1 tsp cinnamon, pumpkin pie spice, baking soda, salt and 1/2 cup brown sugar.
Use a whisk to stir these ingredients together.
STEP FIVE: WET INGREDIENTS
Take a separate bowl and add the applesauce, pumpkin puree, egg, vanilla extract and vegetable oil. Whisk these wet ingredients together until well combined.
STEP SIX: COMBINE
It is time to combine the wet ingredients into the large bowl of dry ingredients. Stir them together.
Pour in the cooked apple mixture to the bowl and stir well.
STEP SEVEN: MAKE COOKIES
Now that you have your cookie batter made it is time to form the breakfast cookies. Scoop up large spoonfuls of the batter and drop onto your lined cookie sheet.
This recipe should make about 15 large cookies.
STEP EIGHT: BAKE
Place the baking sheet in the oven and bake the cookies for about 15 minutes. At the halfway point use a spatula to flatten the cookies a little bit.
You want the cookies to be golden brown and set up!
STEP NINE: GLAZE
If you want to add glaze to your cookies you can make the glaze while they are cooking.
Combine the powdered sugar, softened cream cheese and milk and whisk together until well-combined and smooth. You can also mix the glaze ingredients with a mixer if you prefer.
When the cookies are done cooking allow them to cool. Once the cookies are cool spoon some glaze on top of each cookie.
Let the glaze set up a little bit before serving.
These cookies are very freezer friendly or can be stored in an airtight container.
APPLE PUMPKIN BREAKFAST COOKIES RECIPE
Are you already drooling just thinking about eating one of these portable breakfast cookies with a mug of milk? You can print off the complete ingredients and instructions via the recipe card below and get started making them today!
Apple Pumpkin Breakfast Cookies
- 2 ½ cups apples peeled and finely chopped
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 3 cups rolled oats divided
- ½ cup ground flaxseed
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup brown sugar
- ¾ cup unsweetened applesauce
- ½ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup vegetable oil
Ingredients for Glaze:
- ½ cup powdered sugar sifted
- 2 tablespoons cream cheese softened
- 1 ½ tablespoons milk
- Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper.
- In a small saucepan, combine apples, butter, 2 T brown sugar, and 1 tsp cinnamon. Cook over medium-low heat until apples are softened, about 10 minutes. Stir occasionally.
- Place one cup of oats in a blender or food processor and pulse until finely ground.
- Pour ground oat flower in a large bowl and add remaining oats, flaxseed, 1 tsp. cinnamon, pumpkin pie spice, baking soda, salt, and 1/2 cup brown sugar. Wisk until combined.
- In a separate bowl, whisk together applesauce, pumpkin puree, egg, vanilla extract, and vegetable oil.
- Pour wet ingredients into oat mixture and stir until combined.
- Add cooked apples to oat mixture and mix until combined.
- Scoop large spoonfuls of batter onto lined cookie sheet and bake for 15 minutes, or until cookies are set and golden brown. Halfway through the baking time, use a spatula to gently flatten cookies.
- While the cookies are baking, mix the glaze by combining sifted powdered sugar, cream cheese and milk. Whisk all ingredients together until well combined.
- Remove the cookies from the oven and allow to cool, then drizzle a spoonful of glaze on each cookie. Allow cookies to cool completely before serving.
- Store in an air tight container or freeze for up to three months.
If you loved these breakfast cookies be sure to check these other great breakfast recipes out:
Be sure to PIN this recipe so you can come back and make it again and again!