Pumpkin Breakfast Cookies

Short description

Pumpkin Breakfast Cookies are a nutritious, gluten-free treat that combines hearty oats, wholesome pumpkin puree, and the natural sweetness of cranberries and pumpkin seeds. Soft, flavorful, and easy to make, they are perfect for a quick breakfast or a healthy snack on the go, especially during the cozy fall months.

Why You’ll Love This Recipe

These cookies offer a perfect balance of taste and nutrition, making them an ideal choice for busy mornings. They are packed with fiber, healthy fats, and natural sweetness, while being easily adaptable for vegan diets. The warm flavors of pumpkin and spices create a comforting and satisfying bite. Plus, they are freezer-friendly and require only simple pantry ingredients, making them a practical and delicious option year-round.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup rolled oats

• 1 cup quick oats

• 1/2 teaspoon salt

• 1 teaspoon pumpkin pie spice

• 1/4 cup ground flaxseed

• 1/4 cup honey (or maple syrup for vegan option)

• 1/4 cup melted coconut oil

• 1/2 cup pumpkin puree

• 2 large eggs (or 2 tablespoons flaxseed meal + 6 tablespoons water for vegan option)

• 1/2 cup dried cranberries

• 1/3 cup pumpkin seeds (or nuts like pecans/walnuts)

Directions

Preheat Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients

In a large bowl, combine rolled oats, quick oats, salt, pumpkin pie spice, and ground flaxseed.

Prepare Wet Ingredients

In another bowl, whisk together honey (or maple syrup), melted coconut oil, pumpkin puree, and eggs (or prepared flax eggs for a vegan version).

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until fully combined. Gently fold in dried cranberries and pumpkin seeds.

Shape Cookies

Using a cookie scoop or your hands, form the dough into 2-inch balls and slightly flatten them on the prepared baking sheet.

Bake

Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet before transferring to a wire rack.

Servings and timing

This recipe yields approximately 12 to 14 cookies.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 150 kcal per cookie

Variations

• Nut-free option: Replace pumpkin seeds with sunflower seeds for an allergy-friendly version.

• Add chocolate: Fold in a handful of dairy-free chocolate chips for an extra treat.

• Spice it up: Add a pinch of ground ginger or nutmeg for more autumnal spice.

• More fruit: Substitute cranberries with raisins, chopped dates, or dried apricots.

• Protein boost: Add a scoop of your favorite protein powder to the dry ingredients.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag. They can be reheated in the microwave for about 10-15 seconds or enjoyed at room temperature.

FAQs

Can I make these cookies completely vegan?

Yes, by using maple syrup instead of honey and flax eggs instead of regular eggs.

Are these cookies suitable for meal prep?

Absolutely, they store well and can be frozen, making them perfect for meal prepping.

Can I use only rolled oats or only quick oats?

Yes, but using a mix of both provides the best texture.

How do I make a flax egg?

Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes until thickened.

Can I substitute the pumpkin puree?

You can use mashed sweet potato or butternut squash puree as an alternative.

Pumpkin Breakfast Cookies

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12–14 cookies
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Print Recipe

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Description

Pumpkin Breakfast Cookies are soft, gluten-free, and packed with oats, pumpkin puree, cranberries, and pumpkin seeds for a nutritious, fall-inspired breakfast. These wholesome, easy pumpkin breakfast cookies are perfect for grab-and-go mornings and are naturally sweetened with honey or maple syrup!

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Ingredients

• 1 cup rolled oats

• 1 cup quick oats

• 1/2 teaspoon salt

• 1 teaspoon pumpkin pie spice

• 1/4 cup ground flaxseed

• 1/4 cup honey (or maple syrup for vegan option)

• 1/4 cup melted coconut oil

• 1/2 cup pumpkin puree

• 2 large eggs (or 2 tablespoons flaxseed meal + 6 tablespoons water for vegan option)

• 1/2 cup dried cranberries

• 1/3 cup pumpkin seeds (or nuts like pecans/walnuts)

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Instructions

• Preheat Oven:
  Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

• Mix Dry Ingredients:
  In a large bowl, combine rolled oats, quick oats, salt, pumpkin pie spice, and ground flaxseed.

• Prepare Wet Ingredients:
  In a separate bowl, whisk together honey (or maple syrup), melted coconut oil, pumpkin puree, and eggs (or flax egg substitute).

• Combine Mixtures:
  Pour the wet mixture into the dry ingredients and stir until fully combined. Fold in dried cranberries and pumpkin seeds.

• Shape Cookies:
  Using a cookie scoop or your hands, form the dough into 2-inch balls. Slightly flatten each ball onto the prepared baking sheet.

• Bake:
  Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheet before transferring them to a wire rack.

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Notes

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Substitute pumpkin seeds with your favorite nuts like pecans or walnuts for a different texture.

• Make them fully vegan by using maple syrup and a flaxseed egg.