Pumpkin Breakfast Cookies – Two Peas & Their Pod

My Breakfast Cookie recipe is VERY popular so I decided to make a fall version. If you like the classic breakfast cookies or my pumpkin energy balls, I know you will love these Pumpkin Breakfast Cookies.

The cookies are hearty, wholesome, and healthy enough to eat for breakfast. They are made with oat flour and naturally gluten-free, as long as you use gluten-free oats. They are sweetened with pure maple syrup and perfectly spiced.

I like to add chocolate chips because pumpkin and chocolate chip are a match made in heaven. If you’ve made my pumpkin chocolate chip bread, you know what I’m talking about. I also like to stir in some dried cranberries for extra fall vibes, but you can leave them out if you wish. This is a very customizable cookie.

The cookies are easy to make, you only need one bowl, and make the perfect grab and go breakfast, snack, or dessert. Pumpkin lovers will LOVE these cookies!

Cookie Ingredients

• Pumpkin– use pumpkin puree (100% pumpkin) and not pumpkin pie filing. Look for it in the baking aisle.
• Almond butter– I love adding almond butter for protein and healthy fat. Use a creamy almond butter make sure you stir it well!
• Maple syrup– make sure you use pure maple syrup.
• Egg– to bind everything together and for a protein boost.
• Vanilla extract– a must in cookies.
• Oat flour– to make oat flour, place oats in a blender or food processor and blend until fine. It should be the same consistency as flour. If you need the cookies to be gluten-free, make sure you use gluten-free oats.
• Spices– cinnamon, nutmeg, ginger, and cloves.
• Baking soda– make sure it is fresh!
• Sea salt– I love using sea salt in my cookies.
• Oats– use old fashioned oats and not quick oats.
• Chocolate chips– you can use dark, semi-sweet, or milk chocolate!
• Dried cranberries– for a pop of color and sweetness.

How to Make Pumpkin Breakfast Cookies

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
• In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.
• Add the oat flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Stir in the oats, chocolate chips, and dried cranberries, if using.
• Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. I flatten them out a little bit with the back of a spoon because they don’t spread much.
• Bake the cookies for 12 to 14 minutes or until they’re set, but still a little soft in the center.
• Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Variations

• I like to use almond butter in this recipe because it isn’t too strong and the pumpkin and almond butter compliment each other. You can use peanut butter, but the peanut butter flavor will be stronger and take away from the pumpkin flavor.
• Instead of maple syrup, you can sweeten the cookies with honey or brown sugar.
• You can leave out the chocolate chips or you can use butterscotch chips or white chocolate chips.
• Instead of dried cranberries, you can use raisins.
• Stir in a handful of chopped walnuts or pecans.
• If you need the cookies to be vegan, you can use a flax egg instead of a regular egg.

How to Store & Freeze

Store cooled cookies in an airtight container on the counter for up to 4 days.

These cookies also freeze well. Place the cooled cookies in a freezer container or bag and freeze for up to 3 months. I highly recommend keeping a stash in the freezer for whenever you need a cookie pick me up!

More Pumpkin Cookie Recipes

More Pumpkin Breakfast Recipes

Cookies

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies- hearty and wholesome breakfast cookies made with pumpkin, oats, spices, chocolate chips, and dried cranberries. The perfect healthy cookie for fall!

• 1 cup pumpkin puree
• 1/4 cup creamy almond butter
• 1/4 cup pure maple syrup
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup oat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of cloves
• 1/2 cup old fashioned oats
• 1/3 cup chocolate chips
• 1/4 cup dried cranberries, optional
• Flaky sea salt, for sprinkling on top

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.

• In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.

• Add the oat flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Stir in the oats, chocolate chips, and dried cranberries, if using.

• Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. I flatten them out a little bit with the back of a spoon because they don’t spread much.

• Bake the cookies for 12 to 14 minutes or until they’re set, but still a little soft in the center.

• Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Calories: 113kcal, Carbohydrates: 16g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 11mg, Sodium: 117mg, Potassium: 116mg, Fiber: 2g, Sugar: 8g, Vitamin A: 2407IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg

Have you tried this recipe?

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