Filled with pumpkin, spices, dried cranberries, and walnuts, these Pumpkin Breakfast Cookies are a great way to welcome fall. They’re gluten-free and the perfect healthy breakfast or snack!
My new love… breakfast cookies. How can it be that a cookie made with such healthy ingredients still tastes so irresistible? Seriously, I cannot stop at just one of these. I forced myself to stop at two, but it was reeeaally hard (and I’ve got pretty good self-control when it comes to not overdoing it on the sweets). Julia helped herself to two and then asked for a third. This was after she told me she didn’t want pumpkin in her breakfast cookies and wasn’t going to have any. I said you can have another one… tomorrow. 🙂
Ever since I made my first batch of breakfast cookies, I can’t stop thinking about them. So naturally, now that it’s September and perfectly acceptable to start baking with pumpkin (right?) I had to make a pumpkin version of the breakfast cookie. I made these gluten-free (so long as you use gluten-free oats), for a change and for those of you who aren’t able to tolerate gluten.
To make these Pumpkin Breakfast Cookies, I used my homemade pumpkin pie spice, which took all of 3 minutes to mix up, and some canned pumpkin that I had in my pantry from last year but you can make homemade pumpkin puree too. I’ve been in denial that fall is quickly approaching, but the smell of that pumpkin pie spice did it. I’m finally ready for all that fall brings, especially in the kitchen.
Pair these Pumpkin Breakfast Cookies with a piece of fruit and yogurt or a glass of milk for a filling, healthy breakfast. My only regret is that I didn’t make a double batch!
Try my other Pumpkin Recipes:
- Pumpkin Bread
- Pumpkin Pie
- Pumpkin Waffles
- Pumpkin Pancakes
- Pumpkin Baked Oatmeal
- Pumpkin Muffins
- Roasted Pumpkin Seeds
- Homemade Pumpkin Puree
Pumpkin Breakfast Cookies
Ingredients
- 2 cups old-fashioned oats
- 1 cup oat flour*
- ½ cup ground flaxseed meal
- 1 ½ tsp. cinnamon
- 1 tsp. pumpkin pie spice
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup canned pumpkin
- ½ cup pure maple syrup
- 3 tbsp. unsalted butter, softened
- 1 large egg
- 1 tsp. vanilla extract
- ½ cup dried cranberries or dried cherries
- ½ cup chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together oats, oat flour, flaxseed, cinnamon, pumpkin pie spice, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together pumpkin, maple syrup, and butter until smooth. Add egg and vanilla and beat until well combined.
- With the mixer on low speed, mix in dry ingredients. Mix in dried cranberries (or cherries) and walnuts, if using.
- Scoop dough by heaping tablespoons and place on parchment-lined baking sheets. Gently flatten each cookie with your fingers. Bake for 14-15 minutes. Cookies will keep at room temperature for a few days or for a few months when stored in an airtight container (such as a zip-top bag) in the freezer.
Notes
Breakfast cookies are the best, Kristine! I love that it tastes like a dessert, but in healthy form. And these pumpkin cookies look incredible! I love the addition of dried cranberries and walnuts in these cuties. Pinning!
Thanks for the pin! These cookies totally taste like a treat!
Yum!These breakfast cookies look like the perfect way to start the day 🙂
Thanks, Ashley! They really are!
Anytime I can have cookies for breakfast I’m a happy girl, especially when pumpkin is involved!
Well said!
Cookies for breakfast! Hooray! These look delicious too. Must. Make. Pumpkin. Something.
Pinned!
I know, the pumpkin is everywhere already, isn’t it?! I just had to get started with the pumpkin baking!
Could you substitute almond flour or coconut flour?
Thank you
I haven’t tried it myself so I can’t say for sure, but I think they would probably work. Let me know if you try!
I don’t blame you one bit, I mean, who wouldn’t want cookies for breakfast?? Especially when there is pumpkin involved. LOVE pumpkin. LOVE cookies for breakfast. LOVE this recipe 🙂
Thanks so much, Mary Frances! We really love these cookies. I’ve been sending them with my daughter for morning snack at school, along with some fruit, and she thinks she’s getting a treat but I know it’s really a healthy cookie. 😉
I love seeing pumpkin recipes everywhere! Especially when I can eat them guilt free AND for breakfast. Love it!
Thank you, Rachel! I am SO ready for all of the pumpkin!!!
I confess, I’ve already done some pumpkin baking! I just could not resist. These breakfast cookies look wonderful!
Thank you, Kelly! With the pumpkin all over the blogs and Pinterest, it’s impossible to resist!
I haven’t broken out the pumpkin yet, but these may change that! I love all of the good stuff you added in here! Sounds like the perfect breakfast to me!
I think it’s time you broke out that pumpkin! I especially like these cookies for a morning snack. 🙂
I am with your daughter on this one – no way could I stop at two!
It’s ok to eat more than two because they’re full of healthy ingredients, right? 🙂
Thank you for this great tasting cookie recipe! I followed the recipe for the most part, but substituted oat bran for the flaxseed meal, grapeseed oil for the butter, just the cinnamon, (no pumpkin pie spice), and the brand “Enjoy Life” mini chocolate chips for the walnuts. I mixed everything by hand, no mixer needed, one bowl for the wet and one bowl for the dry ingredients, then put the dry into the mixed wet ingredients. So simple to make!
The texture of these cookies was great…I didn’t want a wet, cakey texture and these cookies were perfect…more like an oatmeal cookie texture. Thank you! I plan to make them year round!
I bet these were delicious with the mini chocolate chips! I’m so glad you enjoyed them!
Thank you for the GF breakfast recipe. What would happen if I add chia seeds? Could I add any veggie like shredded carrots and what would I have to change?
I tell all my friends about your great website!
Hi Christine, While I haven’t tested it myself, I think you could add chia seeds and shredded carrot without making any other modifications to the recipe. Thank you for sharing about my website and for trying my recipes!