Pecan Craisin Pumpkin Gluten-Free Breakfast Cookies


  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 egg
  • 1 tsp Bickford Flavors Vanilla Extract
  • ¾ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 2 cups oats
  • 2/3 cup chopped pecans
  • ⅓ cup dried cranberries


Preheat oven to 350°F (180°C).

In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil, egg, Bickford Vanilla extract, and spices. Stir in remaining ingredients.

Scoop about ¼ cup of mixture onto a lined baking sheet. Bake 18-20 minutes. Cool on a wire rack before serving and enjoying!

Store in the fridge or freeze.

**Note from Mind over Munch: These won’t spread in the oven, so flatten each cookie with your hands.

Recipe inspired by: Mind Over Munch: Pumpkin Oatmeal Breakfast Cookies

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