Pumpkin Breakfast Cookies

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!

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 gluten-free pumpkin 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. 

Why you’ll love this recipe:

• 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.
• They’re gluten and dairy free, and make a great meal prep breakfast, snack or dessert.

Recipe ingredients

• Old fashioned rolled oats. The rolled oats add heartiness and a great chewy texture. Quick oats may be subbed, but the cookies won’t be as chewy.
• Pumpkin puree. You’ll need 1/2 cup of store bought or homemade pumpkin puree. Do not use pumpkin pie filling as that includes sugar and spices.
• Maple syrup. The maple syrup may be substituted with honey. Coconut sugar may be used but the cookies won’t be as tender or sweet.
• Eggs. The eggs are essential to bind the cookies together.
• Almond butter. A bit of almond butter adds a background flavor and helps the cookies hold together better. It can be subbed with your favorite nut or seed butter.
• Coconut oil. May be substituted with your favorite oil.
• Pumpkin pie spice. The pumpkin pie spice adds a ton of fall flavor, but if you don’t have any on hand use cinnamon or a variety of spices such as all spice, clove, ginger and nutmeg.
• Add-ins: I added dark chocolate chips, dried cranberries and pepitas, which

How to make pumpkin oatmeal cookies

These pumpkin oatmeal cookies are is so easy to make and come together in minutes.

Pro tip:  Make a batch of pumpkin breakfast cookies in advance as they’re great for meal prep breakfast, snacks and dessert!

See the recipe card below for full instructions.

1. 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 well.
2. Stir in the dried cranberries, chocolate chips, and pepitas.
3. Scoop the cookies onto (2) parchment lined baking sheets 1-2″ apart and flatten to the desired size as the cookies don’t spread
4. 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.

Recipe notes

• Pro tip:  Make a batch of pumpkin breakfast cookies in advance as they’re great for meal prep breakfast, snacks and dessert!
• 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.

See all of my Breakfast Recipes for more inspiration.

More healthy pumpkin recipes:

• Baked steel cut oatmeal
• Healthy pumpkin bread
• Pumpkin coffee cake
• Pumpkin overnight oats
• Pumpkin spice energy bites by All the Healthy Things
• Pumpkin pancakes
• Pumpkin waffles
• Slow cooker pumpkin steel cut oats

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Pumpkin Breakfast Cookies

Servings: 24 cookies

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Additional Time: 0 minutes mins

Total Time: 20 minutes mins

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

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Equipment

• Rimmed Baking Sheets 16 3/4″ x 12″
• Glass Mixing Bowl Set
• 1 1/2″ Stainless Steel Cookie Scoop

Ingredients

• 2 large eggs
• 1/4 cup coconut oil melted; sub with your favorite oil
• 1/2 cup maple syrup sub with honey
• 1/2 cup homemade pumpkin puree substitute with store bought pumpkin puree
• 1/4 cup almond butter sub with your favorite nut or seed 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.
  2 large eggs, 1/4 cup coconut oil, 1/2 cup maple syrup, 1/2 cup homemade pumpkin puree, 1/4 cup almond butter
• 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.
  2 1/2 cups old fashioned rolled oats, 2 teaspoons homemade pumpkin pie spice, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup dried cranberries, 1/3 cup chocolate chips, 1/3 cup raw pepitas
  
• 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. Place the baking sheets on wire racks and cool completely. Enjoy!
  

Notes

• Pro tip:  Make a batch of pumpkin breakfast cookies in advance as they’re great for meal prep breakfast, snacks and dessert!
• 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.

Course: Breakfast

Cuisine: American

Author: Marcie

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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