These Pumpkin Breakfast Cookies are soft and packed with delicious and wholesome ingredients such as rolled oats, cranberries and pumpkin seeds. Enjoy them on your way out the door, or pack the cookies for a healthy snack.
Why you'll love this recipe
This recipe is packed full of healthy ingredients such as oats, seeds and dried cranberries.
It's not too sweet and keeps you full for a long time.
Enjoy these cookies for breakfast or a guilt-free snack.
Best of all, you can make it in a one bowl and have them ready within 30 minutes.
Ingredients you'll need
- eggs: 2 large
- pumpkin puree: use pure pumpkin puree and not pumpkin filling for this recipe
- maple syrup: adds a nice sweetness that complements the pumpkin; or you can use any sweetener you like
- coconut oil: or a neutral vegetable oil; if you don't like the coconut taste, use a refined coconut oil
- vanilla extract: optional, but highly recommended
- rolled oats: don't use steel-cut oats for this recipe
- all-purpose flour: a little flour helps to keep the shape of the cookies and improve the texture; if you want a gluten-free option, you can omit it
- baking powder: adds a little puffiness to the cookies so they're not too dense
- sea salt: balances out the flavour of the maple syrup
- pumpkin pie spice: is a combination of spices used commonly in pumpkin pie; if you don't have it you can use ground cinnamon instead
- dried fruit & seeds: I used dried cranberries, pumpkin seeds, chia seeds, flax seed and hemp seeds but you can omit or add whatever you like to these cookies
How to make it
Preheat the oven to 350F.
Line a 9" by 13" baking tray with parchment paper.
In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil and vanilla extract.
Add in the oats, flour, baking powder, sea salt, pumpkin pie spice and dried fruit and nuts (cranberries, pumpkin seeds, flax seed, chia seed, hemp seed).
With a spatula, fold the dry ingredients into the wet ingredients until combined.
Use a ¼ cup scoop to portion out the mixture onto the parchment paper and pat down gently so the surface is even.
Bake at 350F for 15-18 minutes, until cookies are slightly puffed.
Cool on the baking tray for 10 minutes before transferring to a wire rack.
How to serve
Serve the cookies at room temperature or slightly warmed.
How to store
Store the Pumpkin Breakfast Cookies in a container at room temperature for up to 2 days, or in the fridge for up to 1 week.
The cookies can be frozen for up to 2 months.
Feel free to play with the additions.
Try adding various dried fruit, nuts or seeds to the cookies.
Use cinnamon in place of pumpkin pie spice.
Or add almond butter in place of the oil.
Other recipes you may like
Be sure to check out these recipes:
Pumpkin Bread With Pumpkin Spice Icing
Pumpkin Spice SunButter Stuffed French Toast
Raspberry & SunButter Chocolate Oat Bars
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Pumpkin Breakfast Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 large eggs
- 2 tablespoon coconut oil melted, or neutral vegetable oil
- ¼ C maple syrup
- ½ teaspoon vanilla extract optional
- ½ C pure pumpkin puree
- 1 ½ C rolled oats
- ¼ C all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- ½ C dried cranberries
- ¼ C pumpkin seeds
- 2 tablespoon chia seeds
- 2 tablespoon flax seeds
- 2 tablespoon hemp seeds
- Preheat the oven to 350°F/177°C.
- Line a 9" by 13" baking tray with parchment paper.
- In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil and vanilla extract.
- Add in the oats, flour, baking powder, sea salt, pumpkin pie spice and dried fruit and nuts (cranberries, pumpkin seeds, flax seed, chia seed, hemp seed).
- With a spatula, fold the dry ingredients into the wet ingredients until combined.
- Use a ¼ cup scoop to portion out the mixture onto the parchment paper and pat down gently so the surface is even.
- Bake at 350°F/177°C for 15-18 minutes, until cookies are slightly puffed.
- Cool on the baking tray for 10 minutes before transferring to a wire rack.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe adapted from Leelalicious.
David @ Spiced
I support cookies for breakfast! You caught my attention with the name of this recipe, and then the look is fantastic, too - all of those seeds and dried fruits. Yum!!
Ben | Havocinthekitchen
Cookies packed with seeds, nuts, and dried fruit are the best (And these look stunning!) And I will grab one or two for dessert, too 🙂
Caleb - Never Ending Journeys
Such a decadent and delicious treat! The variety of flavors and ingredients in these cookies sounds delicious. 🙂
I love how filling and delicious these breakfast cookies are. Also love that it uses pumpkin pie spice!
these cookies are heaven! I made a batch a couple of days ago, and I am making a second for my mom!
Amazing, Tavo! Glad you enjoyed the recipe!
This was a huge hit with my kids!! Perfect day starter!
Awesome, glad your family enjoyed them Toni!
These pumpkin breakfast cookies are packed with yummy fall flavors. The perfect grab-and-go breakfast.
Thanks Sharon, they sure are great for breakfast on the go 🙂
Give me cookies for breakfast and I am so happy! Can't wait to try these beautiful cookies.