These paleo pumpkin breakfast cookies are soft, chewy and perfect for breakfast! Naturally gluten-free, flourless, and vegan, this breakfast cookie recipe uses one bowl and is seriously satisfying! Keto and low carb option included!
Pumpkin is the most versatile ingredient out there. It’s perfect in both sweet and savory recipes and is a fantastic substitute for oil or butter in many recipes.
What I also love about pumpkin is that is super low carb and suitable for a keto diet- Its net carb count is incredibly low, which makes those following a low carb and ketogenic diet VERY happy.
An easy way to get your vegetables in is early in the day, and these delicious pumpkin breakfast cookies are PERFECT to fit the bill.
It comes in two ways- One version which is flourless and made with oatmeal (the gluten-free and vegan version). The second is 100% grain-free and completely paleo, keto and low carb.
Both delicious, both easy and both ready in minutes!
How to make pumpkin breakfast cookies
- Firstly, you start by preheating the oven to 180C/350F. Line a large baking tray with parchment paper or prepare a Silpat cookie sheet.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your wet ingredients and mix well.
- Combine your wet and dry ingredients together, and mix until combined. Fold through your mix-ins of choice (I used chocolate chips).
- Then, lightly wet your hands and form 8 balls of cookie dough. Place the balls of pumpkin cookie dough onto the lined pan and press each one into a cookie shape.
- Bake the breakfast cookies for 12-15 minutes, or until just golden on the edges. Cookies will continue to bake while they are cooling.
- Remove from the oven and allow to cool on the pan completely.
How to make homemade pumpkin puree from scratch
While I prefer to use canned unsweetened pumpkin puree (I’m lazy, sorry!), you can easily make your own if you don’t have any available.
1 Whole butternut or kent pumpkin, sliced into pieces
1/4 tsp sea salt
- Roast or steam your pumpkin until soft and tender.
- Allow your pumpkin to cool completely.
- In a high-speed blender, food processor or stick mixer, pulverize your pumpkin until smooth and creamy. Add your salt.
- Transfer to a container and use as needed!
Storing pumpkin breakfast cookies
Pumpkin breakfast cookies will keep at room temperature, provided they are to be eaten with 3 days.
These healthy pumpkin breakfast cookies should be stored in the fridge, as they will remain thick, soft and chewy. Ensure the cookies are covered in plastic wrap or stored in a sealed container. Refrigerated pumpkin breakfast cookies will keep for up to 7 days.
Can you freeze pumpkin breakfast cookies?
Make these pumpkin breakfast cookies to enjoy at a later date and have a batch in the freezer ready to go!
Once you’ve baked the pumpkin breakfast cookies, allow them to cool to room temperature. Once they are cooled, wrap the cookies in parchment paper and place in a ziplock bag or shallow container.
Frozen cookies will keep for up to 6 months.
To enjoy cookies from the freezer, allow thawing at room temperature or in the refrigerator overnight.
Add-in ideas for pumpkin breakfast cookies
These flourless pumpkin breakfast cookies are so easy and versatile, you can add a plethora of fun ingredients into the batter, without changing the texture too much!
Nuts: Chopped pecans, walnuts and almonds are great to add some crunch and healthy fats
Seeds- Sunflower seeds, pepitas, and sesame seeds.
Spices- I used cinnamon, but pumpkin pie spice, cloves, and even some nutmeg would be great!
More healthy cookie recipes
- Flourless Keto Chocolate Chip Cookies
- Healthy M & M Cookies
- Flourless Monster Cookies
- Raspberry Chocolate Chip Cookies
- Healthy Chocolate Chip Cookies
Pumpkin Breakfast Cookies
For the vegan and gluten-free option
- Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, combine your wet ingredients and mix well.
- Combine the dry and wet ingredients and mix very well. If the batter is too thick/crumbly, add the extra 1/4 cup of pumpkin. Fold through your 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 12-15 minutes (vegan and gluten-free option) or 20-25 minutes (keto and paleo option), or until cookies have firmed up.
- Remove from the oven and allow cookies to cool completely.