Breakfast Pumpkin Cookies 
Taylor Newman

Breakfast Pumpkin Cookies 

Let’s face it, we could all use pumpkin goodies a little early this year. Try baking these cookies the night before and enjoy a delicious treat on busy mornings!


Makes 48 cookies

  • 1 3/4 cups pumpkin, pureed, cooked
  • 1 1/2 cups brown sugar
  • 2 egg
  • 1/2 cup vegetable oil
  • 1 1/2 cups flour
  • 1 1/4 cups whole wheat flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 cup raisins
  • 1 cup walnuts, chopped


  1. Preheat oven to 400 degrees.
  2. Mix pumpkin, brown sugar, eggs, and oil thoroughly.
  3. Blend dry ingredients and add to pumpkin mixture.
  4. Add raisins and nuts.
  5. Drop by teaspoonfuls on greased cookie sheet.
  6. Bake 10-12 minutes until golden brown.


  1. Learn more about pumpkins.
  2. Chopped apples, dried dates, or dried prunes could be used instead of raisins.
  3. Cookies freeze well so you can have some now and some later!


Nutrition facts panel for breakfast pumpkin cookies
Recipe source: Oregon State University Cooperative Extension Service

Woman and Daughter Cooking
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