Cranberry Pumpkin Breakfast Cookies

Soft, chewy, pumpkin-oatmeal breakfast cookies, loaded with pecans and dried cranberries! These Cranberry Pumpkin Breakfast Cookies are nutritious, high in protein, hearty, and filling. So many wonderful ingredients packed into these Cranberry Pumpkin Breakfast Cookies!
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 -14 cookies
Author Sarah @ The Gold Lining Girl


  • 1-1/2 c. old-fashioned oats
  • 1 c. oat flour
  • 1/4 c. packed brown sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • pinch of salt
  • 1-1/4 c. canned pumpkin puree
  • 1 egg
  • 1/4 c. peanut butter melted
  • 2 tsp. vanilla
  • 1/2 c. chopped pecans
  • 1/2 c. sweetened dried cranberries
  • 1/2 c. shredded coconut


  1. In a large bowl, whisk together oats, oat flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  2. In a medium bowl, whisk together pumpkin puree, egg, peanut butter, and vanilla.
  3. Add the wet ingredients to the dry ingredients, and stir until just combined.
  4. Fold in the pecans, cranberries, and coconut.
  5. Drop by tangerine-sized scoops onto parchment paper-lined baking sheets, and flatten with the bottom of a glass that's been lightly greased.
  6. Bake at 350 degrees for 12-14 minutes, or until cookies are lightly browned.
  7. Remove to wire racks to cool.
  8. These are great warm from the oven, but also at room temperature, and even refrigerated!
  9. Store in a cool, airtight container.