This healthy recipe for gluten free pumpkin cranberry breakfast cookies is perfect for starting the day or packing in lunches. These easy pumpkin cookies have oatmeal, pecans, pumpkin seeds and pumpkin puree in the recipe. They go great with coffee or a glass of milk first thing in the morning.
These cranberry pecan breakfast cookies use ½ cup of pumpkin puree, so they are perfect to make when you have some leftover in the can. If I'm opening a fresh can of pumpkin puree and I have some leftover I also like to add it to my morning oatmeal with a bit of maple syrup.
Do gluten free cookies take longer to bake?
Yes, gluten free cookies do tend to take longer to bake than cookies made with a wheat flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.
Gluten Free Pumpkin Cranberry Breakfast Cookies Supplies
How long will these breakfast cookies last?
These cookies will last about a week in an air tight container. You can store them on the counter or in the refrigerator. You can also freeze these cookies in a freezer safe container for up to a month.
I like to freeze a few cookies in a container so I can take them out and add them to lunches. They are great to have in case I haven't planned ahead with something else. I also like to double the batch so we can eat half and freeze half.
Gluten Free Pumpkin Cranberry Breakfast Cookies Ingredients
- Granulated Sugar
- Brown Sugar
- Unsalted Butter
- Canned Pumpkin Puree
- Pure Maple Syrup
- Gluten Free Flour
- Ground Cinnamon
- Pumpkin Pie Spice
- Baking Powder
- Sea Salt
- Gluten Free Rolled Oats
- Dried Cranberries
- Pecans
- Raw Pepitas
If you like this recipe you might also enjoy:
Gluten Free Chocolate Breakfast Cookies
Gluten Free Tater Tot Breakfast Casserole
Gluten Free Air Fryer Apple Fritters
Gluten Free Bagels
Gluten Free Gingerbread Pancakes
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Gluten Free Pumpkin Cranberry Breakfast Cookies
- Total Time: 33 minutes
- Yield: 30 cookies 1x
- Diet: Gluten Free
Description
This healthy recipe for gluten free pumpkin cranberry breakfast cookies is perfect for starting the day or packing in lunches. These easy pumpkin cookies have oatmeal, pecans, pumpkin seeds and pumpkin puree in the recipe. They go great with coffee or a glass of milk first thing in the morning.
Ingredients
⅓ cup Granulated Sugar
⅓ cup Brown Sugar
½ cup Unsalted Butter
½ cup Pumpkin Puree
2 Tbsp. Pure Maple Syrup
1 ½ cups Gluten Free Flour
1 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
1 tsp. Baking Powder
1 tsp. Sea Salt
1 cup Gluten Free Rolled Oats
½ cup Dried Cranberries
½ cup Pecans, chopped
¼ cup Raw Pepitas
Instructions
Preheat your oven to 350 degrees.
In the bowl of your stand mixer add the granulated sugar, brown sugar and butter. Mix until combined and fluffy. Add the pumpkin puree and maple syrup. Mix until ingredients are combined.
In a mixing bowl whisk together the gluten free flour, cinnamon, pumpkin pie spice, baking powder, sea salt and rolled oats.
Add the dry ingredients to the wet ingredients and mix until they are just combined.
Add the dried cranberries, pecans and pepitas to the dough and mix just until they are incorporated in.
Using a cookie scoop or tablespoon divide the dough and add 12 cookies to a regular sized cookie sheet. Repeat this step until all the dough is used. You should have approximately 30 cookies.
Run your hand under room temperature water and smash each cookie down a little.
Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be slightly brown around the edges and on the bottom when they are done.
Let cool for 5 minutes and then move the cookies to a cooling rack to completely cool.
Store the cookies in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, cookies, baking, breakfast
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