Pumpkin Breakfast Cookies
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Soft, chewy, and fresh out of the oven in just 12 minutes, these pumpkin breakfast cookies are the perfect way to start your day!
I’m a big dessert-for-breakfast guy, so if I can make my favorite treats healthy enough to start my day with, I’m all about it.
Inspired by my oatmeal breakfast cookies, these pumpkin ones are packed with fiber and even an impressive 7 grams of protein. They’re also naturally sweetened, so you won’t have to worry about crashing. In terms of texture, they are soft, chewy, and full of pumpkin flavor.
I’ve tested these cookies dozens of times with different nut butters, sweeteners, and even oat alternatives, and they always hold up. That kind of reliability is what makes them a go-to recipe in my own kitchen, especially on busy mornings.
Table of Contents
Why make my pumpkin breakfast cookies
- So satisfying. Like my breakfast bars, these cookies are loaded with fiber, protein, and whole grains, so you’ll be full and focused well into lunchtime.
- Easy to adapt. I’m sharing my tweaks to make them gluten-free and nut-free.
- Perfect any time of the day. Yes, I know they’re technically “breakfast” cookies, but in fact, they work equally well as a quick snack or treat after dinner.
What readers are saying
★★★★★ – “So easy to make and the perfect use of leftover pumpkin puree” – Mandy
★★★★★ – “I actually make these year-round. My kids love a couple for breakfast.” – Milan
Key Ingredients
Find the printable recipe with measurements below.
- Rolled oats. Also known as old-fashioned oats. I tested these with quick oats which worked, but weren’t as chewy as the rolled kind.
- Ground flaxseed. Adds healthy fats and protein, plus a subtle nutty flavor. It also helps with binding everything together.
- Maple syrup. Pure maple syrup helps bind the ingredients together and adds a delicious flavor that complements the pumpkin. I’ve made this recipe with honey, which turns out equally delicious.
- Almond butter. Make your own or swap the almond for any nut or seed butter of your choice.
- Pumpkin puree. I’ve tested both homemade pumpkin puree and also the canned variety- canned makes them a little more dense while the homwmade version yields a lighter texture. Both are fine!
- Cinnamon. To complement the pumpkin.
- Chocolate chips. Optional, but perfect if you’re craving healthy chocolate chip cookies. I prefer using dark chocolate chips.
Recipe variations
I’ve been making these cookies for over 10 years now, and over time, I’ve changed things up in terms of flavor and nutrition:
- Add protein. To pack in even more protein, add a scoop of your favorite protein powder to the batter. I like casein protein powder, but use whatever you have on hand.
- Gluten-free. Use certified gluten-free oats. My go-to is Bob’s Red Mill.
- Make them nut-free. Swap the almond butter for sunflower seed butter or tahini.
- Add mix-ins. Fold in chopped nuts, dried cranberries, raisins, or toasted pumpkin seeds, or make them a little cheeky by drizzling some melted chocolate.
- Use different spices. Try pumpkin pie spice or a combination of cinnamon, nutmeg, and cloves.
How to make pumpkin breakfast cookies
Step 1- Mix the dry ingredients. In a large mixing bowl, mix the rolled oats and flaxseed.
Step 2- Make the batter. Add the wet ingredients and mix well. Fold through the chocolate chips.
Step 3- Shape the cookies. Form 8 large balls of cookie dough (or 16 for small cookies) and place them on the prepared baking sheet. Carefully flatten each ball into a cookie shape.
Step 4- Bake the cookies for 12 minutes or until the cookies are firm and slightly soft. Remove them from the oven and let them cool completely.
Arman’s recipe tips
- Taste as you go. Since there are no raw eggs or flour here, you can safely sample the batter before baking. I often do this when testing different nut butters or sweeteners.
- Cool completely. Transfer the cookies to a wire rack instead of leaving them on the hot tray. This prevents steam from softening the bottoms and keeps their chewy texture intact. I’ve noticed that skipping this step makes them denser the next day.
- Don’t overbake. Because these cookies are flourless, they can go from chewy to dry quickly. Pull them out when they’re just set in the center- they’ll firm up when they cool. In my tests, the 12-minute mark was the sweet spot.
Frequently asked questions
Place the leftover breakfast cookies in an airtight container and store them at room temperature for up to 3 days. To keep them fresher for longer, store them in the fridge for up to 1 week.
Yes! Once the breakfast cookies have cooled, place them in a ziplock bag and store them in the freezer for up to 6 months.
You can. I’ve had success substituting the pumpkin for unsweetened applesauce and also mashed banana. I prefer the applesauce as the banana flavor can be a little overpowering.
✅ Nutrition reviewed
Since these cookies discuss health benefits and dietary swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Pumpkin Breakfast Cookies
Video
Ingredients
- 2 cups rolled oats gluten-free, if needed
- 1/2 cup ground flaxseed
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 cup chocolate chips Optional
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet or baking tray with parchment paper and set aside.
- In a large mixing bowl, combine the oats and ground flaxseed and mix well. Add the maple syrup, almond butter, pumpkin puree, and cinnamon and mix well. If the batter is too thick or crumbly, add the extra 1/4 cup of pumpkin. Fold through the chocolate chips.
- Form 8 large balls of cookie dough (or 16 small ones) and place on the lined tray. Press each ball into a cookie shape.
- Bake for 12 minutes or until cookies have firmed up.
- Remove from the oven and transfer to a wire rack to firm up and cool completely.
Notes
- Almond butter sub: Any nut or seed butter will work.
- Leftovers: Keep at room temperature for 3 days or in the fridge for one week. You can also freeze them for up to 6 months.
Nutrition
More pumpkin breakfast recipes
Originally published September 2019
Very nice recipe. Now I can finally have homemade cookies in the morning with my coffee. It should be so good combination!
Wow cookies from pumpkin. It should be so good with coffee. Thanks really!
Do you think oat flour would possibly work? Or any combination of oat/almond/coconut flours? Trying to make a breakfast cookie with the same healthfulness, but without the chewy oat pieces. Appreciate your recipes and feedback!
Yes that should be fine!
Hi! This recipe looks amazing! However, I don’t have any keto maple syrup and I find it pricey to buy. I know there are recipes online for making my own keto maple syrup, but I’m wondering if there is an easier way… Do you think the recipe could work if I just used a keto sweetener (how much would you recommend?) and 1/4 cup of water or unsweetened nut milk? Perhaps with a dash of sugar-free maple flavouring?
I haven’t tried myself, feel free to experiment and see.
It still says “bake…until crumb topping is golden brown” 🤣🤣
These sound so yummy! But your directions confused me! Maybe you accidentally slipped in directions for something else? Blueberries and crumb topping?!?!! 😄 Just wanted you to clarify before I try!
Ahh!!! Just fixed it thank you!
Do you have a recipe for Keto chocolate chip cookie dough protein bar, that would taste as good as BHU Keto Bar??
Nope, never even tried the BHU bar.