Pumpkin Breakfast Cookies
You know it’s going to be a good day when it starts with cookies! These Pumpkin Breakfast Cookies are packed with wholesome real food ingredients and cozy pumpkin spice flavor. They’re dairy and gluten-free and great for meal prep breakfast!
While I love starting my day with pumpkin spice protein granola or gluten-free pumpkin bread, it really doesn’t get better than cookies for breakfast.
These Pumpkin Breakfast Cookies are one of my favorite fall breakfast recipes. They’re the fall version of my banana breakfast cookies, which I’ve loved for years.
These cookies are jam-packed with wholesome, real food ingredients like rolled oats, oat flour, pumpkin puree and nut butter. They include minimal oil and no refined sugar so they’re cookies you can feel better about!
I added a few mix-in’s like chewy dried cranberries, pepitas and chocolate chips, but any of your favorite mix-in’s will do.
This recipe comes together in one bowl and takes about 10 minutes to prep, so they’re incredibly easy to make.
They bake up quickly, and they disappear just as fast. 🙂
Why you’ll love this recipe
- These pumpkin oatmeal breakfast cookies are jam packed with wholesome ingredients and cozy pumpkin spice flavor.
- They’re made with whole grain rolled oats and oat flour, so they’re gluten-free and a great source of fiber.
- They take about 10 minutes of prep, and they come together in just one mixing bowl.
- These cookies are great for meal prep breakfast and they’re freezer friendly.
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.
- Oat flour. 1 cup of oat flour adds a soft texture to the cookies. If you don’t have it on hand, you can substitute the oat flour with additional rolled oats (a total of 2 1/2 cups rolled oats).
- 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. I often swap the almond butter with peanut butter and it works perfectly.
- 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, for chewiness, crunch and chocolate! Feel free to swap them with your favorite add-in’s.
See the recipe card below for the full list of ingredients and quantities.
How to make pumpkin oatmeal cookies
These pumpkin oatmeal cookies are is so easy to make! They come together in one bowl in about 10 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.
Recipe FAQs
Yes! Make them a day in advance to enjoy in the morning. They’re also freezer friendly. Freeze for up to 3 months.
Quick oats may be used but the cookies won’t be as chewy. I don’t recommend using steel cut oats as they will be very hard in texture.
I’m sure the oat flour can be substituted with a gluten-free 1 to 1 blend, but I have not tried it to date. Additional rolled oats can be used in place of the oat flour, which would be a total of 2 1/2 cups of rolled oats.
Serving suggestions
While these pumpkin oatmeal breakfast cookies are perfect for breakfast (as the name implies!), they can be served any time of day.
- They make a great after school snack or post workout snack.
- They’re great for treats or dessert since they really satisfy the sweet tooth.
- They can be customized with your favorite mix-in’s like white chocolate, dried fruit, coconut, nuts or seeds.
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 3-4 days or in the fridge for up to one week.
More pumpkin breakfast recipes you’ll love:
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
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
- 1 cup oat flour see note 2
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 1/2 cups old fashioned rolled oats
- 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, oil, maple syrup, pumpkin and nut 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 oat flour, pumpkin pie spice, baking powder and salt and whisk until combined.1 cup oat flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/4 teaspoon sea salt
- Add the rolled oats, cranberries, chocolate chips and pepitas and stir until incorporated.1 1/2 cups old fashioned rolled oats, 1/3 cup dried cranberries, 1/3 cup chocolate chips, 1/3 cup raw pepitas
- Using a 2 1/2" cookie scoop, scoop two heaping scoops of dough for each cookie onto the prepared baking sheets about 1" apart and flatten the cookies to the desired size as they don't spread. You'll have about 15 large cookies. If you wish to make the cookies smaller, simply use 1 heaping scoop of dough, flatten the tops and bake for 10-13 minutes until set.
- Bake for 13-14 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:Â Make a batch of pumpkin breakfast cookies in advance as they’re great for meal prep breakfast, snacks and dessert!
- Use homemade or store bought oat flour. If you don’t have oat flour, you can substitute it with the same amount of rolled oats (2 1/2 cups of rolled oats total).
- Feel free to customize the add-ins with your favorite dried fruit, chocolate chips, coconut, nuts or seeds!
- Store cookies in an air tight container at room temperature for 3-4 days or in the fridge for up to one week.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
10 Comments on “Pumpkin Breakfast Cookies”
Sounds delicious!  Can’t wait to try!
Enjoy!
These look and sound delicious! I think they’d be great to throw in my daughter’s school lunch too!Â
Thanks Nicole and I bet she’d love that!
Cookies are always a great way to start the day and these look fantastic! And me too … it FINALLY cooled down here and I am so in the Fall spirit!
Thanks Ashley, and I’m glad you finally got some cooler weather!
Yay for breakfast cookies! These look so good, Marcie! Love the oats!
Thank you Kelly!
I’m in the fall spirit too and baking with lots of pumpkin! I love a hearty breakfast cookie, and one of these with my coffee tomorrow morning would be a great start to my Friday! Happy weekend Marcie!
Thanks Leanne, and I hope you have a great weekend too!