Print Recipe

Fall Breakfast Cookies

A delicious and great way to use up that left over pumpkin puree
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 large cookies


  • 1/2 cup dried cranberries
  • 1 stick of unsalted butter at room temperature or 1/2 cup
  • 3/4 cup of brown sugar packed
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 1/2 cups of old fashioned oats
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/4 cup of flour
  • 1/2 cup of canned pumpkin not pumpkin pie filling but pure pumpkin
  • 1/2 cup of unsweetened shredded coconut
  • optional : 1/2 cup chopped nuts pecans, almonds or walnuts


  • Preheat oven to 375 degrees F and line a large baking sheet with parchment paper or lightly grease baking sheet.
  • In a large bowl, cream (mix together) your sugar and butter until light.
  • Add your egg and mix that in well.
  • Next add your vanilla and pumpkin and mix until incorporated. In a separate bowl, sift together your flour, baking soda and salt.
  • Now add this into your butter mixture and mix until all incorporated. Now mix in your coconut, cranberries and nuts if you are using them.
  • With a medium sized ice cream scoop (for larger cookies) or a heaping tablespoon (for smaller cookies), scoop your batter on to the baking sheet and spread them about 1/2 inch apart.
  • Bake for 10-15 minutes for tablespoon scoops or about 15-20 minutes for small ice cream scoop sized or until they are turning golden brown on the top and on the edges.
  • Let cool for at least 10 minutes to set up on cookie sheet once they are out of the oven. They will firm up as they cool.
  • After 10 minutes, remove from the sheet pan on to a cooling rack and let completely cool for another 10-15 minutes. They will be soft and chewy and delicious!
  • Enjoy!