Pumpkin Breakfast Cookies
Published on October 10, 2022
Quick Summary
Pumpkin Breakfast Cookies- hearty and wholesome breakfast cookies made with pumpkin, oats, spices, chocolate chips, and dried cranberries. The perfect healthy cookie for fall!
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Pin ItMy Breakfast Cookie recipe is VERY popular so I decided to make a fall version. If you like the classic breakfast cookies or my pumpkin energy balls, I know you will love these Pumpkin Breakfast Cookies.
The cookies are hearty, wholesome, and healthy enough to eat for breakfast. They are made with oat flour and naturally gluten-free, as long as you use gluten-free oats. They are sweetened with pure maple syrup and perfectly spiced.
I like to add chocolate chips because pumpkin and chocolate chip are a match made in heaven. If you’ve made my pumpkin chocolate chip bread, you know what I’m talking about. I also like to stir in some dried cranberries for extra fall vibes, but you can leave them out if you wish. This is a very customizable cookie.
The cookies are easy to make, you only need one bowl, and make the perfect grab and go breakfast, snack, or dessert. Pumpkin lovers will LOVE these cookies!
Table of Contents
Cookie Ingredients
- Pumpkin– use pumpkin puree (100% pumpkin) and not pumpkin pie filing. Look for it in the baking aisle.
- Almond butter– I love adding almond butter for protein and healthy fat. Use a creamy almond butter make sure you stir it well!
- Maple syrup– make sure you use pure maple syrup.
- Egg– to bind everything together and for a protein boost.
- Vanilla extract– a must in cookies.
- Oat flour– to make oat flour, place oats in a blender or food processor and blend until fine. It should be the same consistency as flour. If you need the cookies to be gluten-free, make sure you use gluten-free oats.
- Spices– cinnamon, nutmeg, ginger, and cloves.
- Baking soda– make sure it is fresh!
- Sea salt– I love using sea salt in my cookies.
- Oats– use old fashioned oats and not quick oats.
- Chocolate chips– you can use dark, semi-sweet, or milk chocolate!
- Dried cranberries– for a pop of color and sweetness.
How to Make Pumpkin Breakfast Cookies
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the oat flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Stir in the oats, chocolate chips, and dried cranberries, if using.
- Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. I flatten them out a little bit with the back of a spoon because they don’t spread much.
- Bake the cookies for 12 to 14 minutes or until they’re set, but still a little soft in the center.
- Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Variations
- I like to use almond butter in this recipe because it isn’t too strong and the pumpkin and almond butter compliment each other. You can use peanut butter, but the peanut butter flavor will be stronger and take away from the pumpkin flavor.
- Instead of maple syrup, you can sweeten the cookies with honey or brown sugar.
- You can leave out the chocolate chips or you can use butterscotch chips or white chocolate chips.
- Instead of dried cranberries, you can use raisins.
- Stir in a handful of chopped walnuts or pecans.
- If you need the cookies to be vegan, you can use a flax egg instead of a regular egg.
How to Store & Freeze
Store cooled cookies in an airtight container on the counter for up to 4 days.
These cookies also freeze well. Place the cooled cookies in a freezer container or bag and freeze for up to 3 months. I highly recommend keeping a stash in the freezer for whenever you need a cookie pick me up!
More Pumpkin Cookie Recipes
- Pumpkin Cookies
- Pumpkin Cinnamon Cookies
- Pumpkin Snickerdoodles
- Pumpkin Chocolate Chip Cookies
- Pumpkin Gingersnap Cookies
- Brown Butter Pumpkin Oatmeal Scotchies
More Pumpkin Breakfast Recipes
- Pumpkin Pancakes
- Pumpkin French Toast
- Pumpkin Waffles
- Healthy Pumpkin Muffins
- Pumpkin Baked Oatmeal
- Healthy Pumpkin Pancakes
- Pumpkin Overnight Oats
Pumpkin Breakfast Cookies
Ingredients
- 1 cup pumpkin puree
- 1/4 cup creamy almond butter
- 1/4 cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup oat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of cloves
- 1/2 cup old fashioned oats
- 1/3 cup chocolate chips
- 1/4 cup dried cranberries, optional
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the oat flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Stir in the oats, chocolate chips, and dried cranberries, if using.
- Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. I flatten them out a little bit with the back of a spoon because they don't spread much.
- Bake the cookies for 12 to 14 minutes or until they’re set, but still a little soft in the center.
- Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Nutrition
Have you tried this recipe?
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Egg substitute? I’m new to avoiding eggs (breastfeeding daughter has an allergy or intolerance).
You can use a flax seed egg.
These are great! I made bat shapes for Halloween and my picky 3 year old loves.
So fun!!
What can you replace the almond butter/peanut butter with? We have a nut allergy in our house?
I used sun butter. They were great!
Good to know! Thanks for reporting back.
You can use sun butter or leave out the nut butter and add more pumpkin. The texture will be a little different.
Can you use whole wheat flour in place of the oat flour?
Yes!
My toddler liked it, so that’s a win for me! Substituted with flax egg, sunflower seed butter, less maple syrup. Added a tbsp of hemp seed. Left out the chocolate.
Awesome! Thanks for sharing!
Going to make these today! One question, do you think if I’m adding vanilla protein powder, I would need to decrease any dry ingredients or maybe just add a bit more pumpkin? TIA!
I would decrease some of the oats so the cookies aren’t dry.
Made these yesterday and liked them yesterday. Put them in an airtight container on the counter. This morning went to get one and they are a green color??? Not sure why? I used chocolate sun butter because we have a nut allergy in the family. And I didn’t add cloves. Besides that I followed the recipe. Are they edible?? The green color makes me nervous.
Weird, it’s probably the sun butter because that didn’t happen to my cookies.
Hello! I have a strange question…this recipe only has 1/2c of oats while the regular Breakfast Cookie recipe has 1 1/4c of oats. They are really similar recipes (and in fact, this pumpkin one may have more pumpkin versus banana), so curious as to why they may be different or if the Breakfast Cookie recipe is just “oatier”? Thanks so much. I look forward to trying one or both recipes!
With the pumpkin, I only wanted 1/2 cup oats. If you want a thicker cookie, you can add more oats.
Is the nutritional information for one cookie?
Awesome cookies!! Just made them. Used peanut butter being I don’t like almond butter. Being a cinnamon lover added more cinnamon. Used oatmeal being I didn’t have oat flour. Thank you for the great healthy cookie and all your great recipes.
I am so glad you loved the cookies. They are a fall favorite.
In your recipe, you have a link for the sea salt used in the cookie dough. Then you have a link for the flaky sea salt used for sprinkling on top. Both links are for Maldon’s Flaky Sea Salt. I just want to confirm that this is correct. My understanding is that the consistency/texture of “regular” sea salt and “flaky” sea salt is different. Therefore, the amount used wouldn’t be the same. Please clarify for me.
Thank you
You can use the same! You can even use kosher salt in the recipe if you prefer that. I’ve made it both ways!