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Pumpkin-Cherry Breakfast Cookies

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Preheat oven to 350 degrees F. Whisk together 2 cups whole wheat flour, 1 cup old-fashioned oats, 1 tsp. baking soda, 1 tsp. pumpkin pie spice, and 1/4 tsp. vanilla sea salt. At med. speed, beat 1 can (15 oz.) pure pumpkin, 1 cup coconut oil, 1 cup brown sugar, and 1 large egg until well combined; gradually beat in flour mixture, then 1/2 cup roasted, salted pepitas and 1/2 cup dried cherries. Scoop onto large parchment-paper-lined cookie sheet to form 16 mounds, spaced 2 inches apart; flatten into disks. Bake for 20-25 minutes, or until dark brown on bottoms. Cool on wire rack. Cooled cookies can be wrapped in plastic and stored at room temperature up to 2 days or frozen up to 2 weeks. Reheat in toaster until crisp.