You know it’s going to be a good day when it starts with cookies!  These Pumpkin Breakfast Cookies are wholesome and nutritious with whole grain rolled oats and no refined sugar, and they’re gluten-free!

pumpkin breakfast cookies on a plate with coffee in the background

I’m really get into the fall spirit.  My Halloween decorations have been up, I visited a pumpkin patch yesterday and loaded up on pumpkins, and I’m using a ton of pumpkin in my recipes lately.

While I love starting my day with these healthy pumpkin muffins or pumpkin chocolate chip bread, it doesn’t get better than cookies for breakfast.

These pumpkin breakfast cookies have been a staple in my house for over a month, and they make for a pretty exciting breakfast. 

overhead shot of pumpkin breakfast cookies on wire rack

These pumpkin oatmeal breakfast cookies are jam packed with wholesome ingredients, and they’re still delicious enough to feel like a treat.

They’re made with whole grain rolled oats, unrefined sugar and minimal oil, and have plenty of pumpkin and pumpkin spice flavor.

The dried cranberries add color and chewiness, the pepitas add protein and crunch, and the chocolate chips are just plain necessary.

Because chocolate makes everything better. 🙂

overhead shot of pumpkin breakfast cookies on a white plate with gray linen

How to make this recipe

This pumpkin breakfast cookies is so easy to make and comes together in minutes.

  • Place the eggs, coconut oil, maple syrup, pumpkin and almond butter in a large bowl and whisk to combine.
  • Add the rolled oats, baking powder, pumpkin spice and salt and stir until well incorporated.  Stir in the dried cranberries, chocolate chips, and pepitas.

pumpkin breakfast cookies process collage 1

  • Scoop the cookies onto (2) parchment lined baking sheets 1-2″ apart and flatten to the desired size as the cookies don’t spread
  • Bake for 10 minutes or until golden and set, rotating the pans from top to bottom and front to back halfway through the baking time.
  • Cool the cookies completely on a wire rack and enjoy!

pumpkin breakfast cookies process collage 2

Recipe notes

  • Feel free to customize the add-ins with your favorite dried fruit, nuts or seeds!
  • Store cookies in an air tight container at room temperature for 4-5 days or in the fridge for up to one week.

front shot of pumpkin breakfast cookies piled on a white plate

See all of my Breakfast Recipes for more inspiration.

More healthy pumpkin recipes:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

Pumpkin breakfast cookies piled on a white plate

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies are wholesome, healthy pumpkin oatmeal cookies that are so easy to make and they're gluten-free!
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Ingredients

  • 2 large eggs
  • 1/4 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1/2 cup homemade pumpkin puree substitute with store bought pumpkin puree
  • 1/4 cup almond butter
  • 2 1/2 cups old fashioned rolled oats
  • 2 teaspoons homemade pumpkin pie spice substitute with store bought
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup dried cranberries
  • 1/3 cup chocolate chips
  • 1/3 cup raw pepitas

Instructions 

  • Preheat the oven to 350 degrees and adjust the oven racks to the upper and lower thirds. Line (2) baking sheets with parchment paper.
  • Whisk the eggs, coconut oil, maple syrup, pumpkin and almond butter together until incorporated.
  • Add the rolled oats, pumpkin pie spice, baking powder and salt and stir until combined. Add the cranberries, chocolate chips and pepitas and stir until incorporated.
    collage of pumpkin breakfast cookie dough before and after mixing
  • Using a 2 1/2" cookie scoop, scoop the dough onto the prepared baking sheets about 1" apart and flatten the cookies to the desired size as they don't spread.
  • Bake for 10 minutes or until golden and set, rotating the pans from top to bottom and front to back halfway during baking.
    Collage of pumpkin breakfast cookies before and after baking
  • Place the baking sheets on wire racks and cool completely. Enjoy!

Notes

  • Feel free to customize the add-ins with your favorite dried fruit, nuts or seeds!
  • Store cookies in an air tight container at room temperature for 4-5 days or in the fridge for up to one week.

Nutrition

Serving: 2cookies, Calories: 104kcal, Carbohydrates: 13g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 50mg, Potassium: 89mg, Fiber: 1g, Sugar: 6g, Vitamin A: 817IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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