Soft, chewy, and fresh out of the oven in just 15 minutes, these pumpkin breakfast cookies are the perfect way to start your day!
Unlike your typical cookie recipe, these pumpkin cookies are packed with fiber and protein. They’re also naturally sweetened, so you won’t have to worry about crashing. All the more reason to satisfy your cookie cravings with these deceptively healthy cookies!
Table of Contents
Why this recipe works
- 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.
- Vegan and gluten-free. Made entirely without flour, dairy, or eggs, you’d never be able to tell by how decadent they taste.
- They have the perfect texture. Texture-wise, these cookies are the perfect balance of chewy and soft. The pumpkin adds the perfect amount of moisture, while the almond butter adds a subtle layer of richness.
- 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.
Here’s everything you need to whip up a batch of these flourless pumpkin cookies:
- Rolled oats. Also known as old fashioned oats. Use certified gluten-free oats if you have an intolerance.
- Ground flaxseed. Adds healthy fats and protein, plus a subtle nutty flavor.
- 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. A must for any pumpkin recipe! I like to make my own when pumpkin is in season, but the storebought variety is great too.
- Cinnamon. To complement the pumpkin.
- Chocolate chips. Optional, but perfect if you’re craving healthy chocolate chip cookies. I like to use dark chocolate chips, but any kind will work!
Find the printable recipe with measurements below.
How to make pumpkin breakfast cookies
Step 1- Prep work. Preheat the oven to 350F/180C and line a baking sheet with parchment paper.
Step 2- Mix the dry ingredients. In a large mixing bowl, mix the rolled oats and flaxseed.
Step 3- Mix the wet ingredients. In a separate mixing bowl, combine the wet ingredients.
Step 4- Combine the wet and dry ingredients. Working in batches, combine the dry and wet ingredients and mix until just combined. If the batter is too thick or crumbly, add a little extra pumpkin puree until you have a cohesive batter. Fold in the chocolate chips.
Step 5- 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 6- Bake. Bake the cookies for 12-15 minutes or until the cookies are firm and slightly soft. Remove them from the oven and let them cool completely, then serve and enjoy!
Recipe tips and variations
- 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.
- Make them nut-free. Swap the almond butter for sunflower seed butter or tahini.
- Replace the pumpkin. Try applesauce instead, but add a little less maple syrup since the applesauce will be naturally sweeter. I’ve also successfully tried banana but the flavor is very overpowering.
- Add mix-ins. Fold in chopped nuts, dried cranberries, raisins, or toasted pumpkin seeds or make them a little cheeky but drizzling some melted chocolate.
- Use different spices. Try pumpkin pie spice or a combination of cinnamon, nutmeg, and cloves.
- Taste as you go. The beauty of having an egg and flour-free recipe is that you can safely snack on the batter, so give it a taste and adjust any flavors as needed.
- Cool the cookies evenly. Transfer them to a wire rack so they cool more quickly and evenly.
To store: 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.
To freeze: Once the breakfast cookies have cooled, place them in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
Yes! If you don’t have oats, you can use quinoa flakes or buckwheat instead.
Yes, you can swap the rolled oats for quick oats, but keep in mind the cookies won’t be as thick or chewy since they’re more processed.
More dessert for breakfast ideas
- Beignets– A New Orleans classic made expertly from the comfort of your kitchen!
- Monkey bread– Sweet yeasted pull-apart dough with a cinnamon caramel sauce and vanilla icing.
- Blueberry baked oatmeal– Naturally sweetened, packed with protein, and ready in 15 minutes.
- Oatmeal brownies– Chewy, fudgy, and decadent. You’d never guess they’re filled with whole grains.
- Breakfast cheesecake– A perfect make-ahead breakfast that’s super healthy and tastes exactly like cheesecake.
Pumpkin Breakfast Cookies
- 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.
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