Pumpkin Breakfast Cookies with Silicone Mats

Pumpkin Breakfast Cookies with
Silicone Mats

With just a day away from the official fall season I am excited to share this super delicious and nutritious pumpkin breakfast cookie recipe. Oh, how wonderful the house smells after baking a batch of these nutritious cookies! These are great to prepare ahead for busy morning schedules without having to sacrifice taste and nutrition. Try them with our WeThePlanet Silicone Mats and skip the added oils and messy clean up!

Prep time10 mins/Cook time15 mins/Total time25 mins


  • ¼ cup coconut oil, melted

  • ¼ cup honey

  • 1 cup rolled oats

  • 1 cup quick cooking oats

  • ⅔ cup dried cranberries

  • ⅔ cup pumpkin seeds

  • ¼ cup ground flax

  • 1 teaspoon pumpkin pie spice

  • ½ teaspoon salt

  • ½ cup pumpkin puree

  • 2 eggs, beaten

  • Yield 12 cookies


  • Preheat oven to 325 F. Line a baking sheet with our silicone mats.

  • In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).

  • In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

  • Drop about ¼ cup sized scoops of the mixture onto a silicone mats and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.

  • Let cookies cool on the silicone mats before moving to an airtight storage container.

Nutrition Information

Serving size: 1 cookie Calories: 221 Fat: 10.8g Saturated fat: 5g Carbohydrates: 27.2g Sugar: 10.7g Sodium: 111.6mg Fiber: 3.9g Protein: 6.7g Cholesterol: 31mg

You can expect your cookies to come out perfect every time with these silicone mats.

I hope you and your family enjoy these as much as we do!




Theresa-Marie Ludwig