Pumpkin Breakfast Cookies Recipe – Soft, Healthy & Perfect for On-the-Go Mornings

🎉 Introduction

What if you could have cookies for breakfast and still feel energized, nourished, and guilt-free? With this Pumpkin Breakfast Cookies Recipe, you absolutely can! Packed with real pumpkin, hearty oats, and warm fall spices, these cookies are soft, chewy, and filled with natural goodness.

Perfect for busy mornings, snack breaks, or even cozy afternoons with tea, these cookies are refined sugar-free, pork-free, alcohol-free, and made using real, wholesome ingredients. They’re loaded with fiber, complex carbs, and optional protein add-ins that keep you full and fueled throughout the day.

Let’s make mornings better, one pumpkin cookie at a time!

🧰 Equipment Needed

Making these cookies is simple, and you’ll only need basic kitchen tools:

• Mixing bowls (1 large, 1 medium)
• Measuring cups and spoons
• Silicone spatula or wooden spoon
• Whisk
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Oven

🛒 Ingredients

This wholesome cookie recipe is built on real pumpkin and pantry staples. Here’s what you’ll need:

Wet Ingredients:

• 1 cup pumpkin purée (unsweetened)
• 2 tbsp maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp olive oil or melted coconut oil

Dry Ingredients:

• 1½ cups rolled oats
• ¾ cup oat flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ¼ tsp salt

Optional Add-Ins:

• ¼ cup pumpkin seeds (for crunch)
• ¼ cup raisins or dried cranberries
• 2 tbsp chia seeds or flaxseeds
• ¼ cup mini chocolate chips (for a hint of indulgence)

👩‍🍳 Directions

These cookies come together in under 30 minutes and are perfect for meal prep or spontaneous baking sessions.

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix Wet Ingredients

• In a large bowl, whisk together the pumpkin purée, maple syrup, egg, vanilla extract, and olive oil until smooth and well combined.

Step 3: Combine Dry Ingredients

• In a separate bowl, mix the oats, oat flour, baking powder, cinnamon, nutmeg, cloves, and salt.
• Stir until well blended.

Step 4: Mix It All Together

• Gradually fold the dry ingredients into the wet mixture using a spatula.
• Stir in any optional add-ins like pumpkin seeds, raisins, or chocolate chips.
• The dough should be thick and scoopable.

Step 5: Form the Cookies

• Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet.
• Gently flatten the tops with your fingers or the back of the spoon, as they won’t spread much.

Step 6: Bake

• Bake for 15–18 minutes, or until the cookies are set and lightly golden around the edges.

Step 7: Cool & Enjoy

• Let cookies cool for 5 minutes on the tray, then transfer to a cooling rack.
• Serve warm or room temperature!

🍽️ Servings & Timing

• Yield: 12–14 cookies
• Serves: 6–7 people
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Cooling Time: 10 minutes
• Total Time: ~30 minutes

Perfect for breakfast meal prep, school snacks, or a healthy dessert option.

🧊 Storage & Reheating

Storage:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for up to 1 week.
• Freezer: Freeze in a zip-lock bag for up to 3 months. Place parchment between layers to prevent sticking.

Reheating:

• Microwave: Heat a cookie for 10–15 seconds for a just-baked texture.
• Oven: Reheat at 300°F (150°C) for 5 minutes if serving a crowd.

🥄 Variations

Make these cookies your own with these creative variations:

Nut-Free Option:

• Skip any nuts or seeds and replace with more dried fruit or chocolate chips.

Protein Boost:

• Add 1 scoop of unflavored or vanilla plant-based protein powder and a splash of extra milk or water to adjust moisture.

No Egg:

• Replace the egg with 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).

More Texture:

• Add shredded coconut, chopped dates, or chopped apples for extra chew.

Crispier Version:

• Use a little more oil (up to 3 tbsp) and bake 2–3 minutes longer for a crispier cookie.

❓ 10 FAQs

1. Are these cookies sweet?
They’re mildly sweet, perfect for breakfast. If you want dessert-style sweetness, add a bit more maple syrup or some chocolate chips.

2. Can I make these without oat flour?
Yes. Use whole wheat flour or grind your own oats in a blender to make homemade oat flour.

3. Can I use canned pumpkin pie filling?
No. Use only pure pumpkin purée—pie filling contains added sugars and spices.

4. Can I make these gluten-free?
Yes, just be sure to use certified gluten-free oats and oat flour.

5. Are they safe for toddlers?
Yes, they’re soft, low in sugar, and full of nutrients. You can even skip the chocolate if needed.

6. Can I bake them into bars?
Definitely! Press the dough into an 8×8 baking pan and bake for 20–25 minutes. Slice once cool.

7. Do they travel well?
Yes. They’re sturdy and perfect for lunchboxes, picnics, or travel snacks.

8. Are these cookies dairy-free?
Yes, as written. Just make sure any add-ins (like chocolate chips) are dairy-free too.

9. Can I use another sweetener instead of maple syrup?
Sure! Use honey, agave, or mashed banana for a fruit-based option.

10. Why aren’t my cookies spreading?
These cookies are designed to hold shape. Be sure to flatten them slightly before baking for the best result.

🏁 Conclusion

With their warm spices, real pumpkin flavor, and nourishing ingredients, these Pumpkin Breakfast Cookies are a dream come true for anyone who wants to enjoy fall flavors without the sugar crash. They’re soft, chewy, easy to make, and incredibly customizable—perfect for fueling your day.

So next time you’re craving cookies for breakfast, don’t hesitate—bake a batch of these, and feel great doing it! Whether you’re meal prepping for the week or baking for your family, these cookies bring both comfort and health to the table.

Adam

Pumpkin Breakfast Cookies Recipe – Soft, Healthy & Perfect for On-the-Go Mornings

What if you could have cookies for breakfast and still feel energized, nourished, and guilt-free? With this Pumpkin Breakfast Cookies Recipe, you absolutely can! Packed with real pumpkin, hearty oats, and warm fall spices, these cookies are soft, chewy, and filled with natural goodness. Perfect for busy mornings, snack breaks, or even cozy afternoons with tea, these cookies are refined sugar-free, pork-free, alcohol-free, and made using real, wholesome ingredients. They’re loaded with fiber, complex carbs, and optional protein add-ins that keep you full and fueled throughout the day. Let’s make mornings better, one pumpkin cookie at a time!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Cooling Time 10 minutes mins

Total Time 38 minutes mins

Servings: 14 cookies

Ingredients Equipment Method Notes

Ingredients

  

• This wholesome cookie recipe is built on real pumpkin and pantry staples. Here’s what you’ll need:

Wet Ingredients:

• 1 cup pumpkin purée unsweetened
• 2 tbsp maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp olive oil or melted coconut oil

Dry Ingredients:

• 1½ cups rolled oats
• ¾ cup oat flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ¼ tsp salt

Optional Add-Ins:

• ¼ cup pumpkin seeds for crunch
• ¼ cup raisins or dried cranberries
• 2 tbsp chia seeds or flaxseeds
• ¼ cup mini chocolate chips for a hint of indulgence

Equipment

• Making these cookies is simple, and you’ll only need basic kitchen tools:
• Mixing bowls (1 large, 1 medium)
• Measuring cups and spoons
• Silicone spatula or wooden spoon
• Whisk
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Oven

Method

 

1. These cookies come together in under 30 minutes and are perfect for meal prep or spontaneous baking sessions.

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix Wet Ingredients

1. In a large bowl, whisk together the pumpkin purée, maple syrup, egg, vanilla extract, and olive oil until smooth and well combined.

Step 3: Combine Dry Ingredients

1. In a separate bowl, mix the oats, oat flour, baking powder, cinnamon, nutmeg, cloves, and salt.
2. Stir until well blended.

Step 4: Mix It All Together

1. Gradually fold the dry ingredients into the wet mixture using a spatula.
2. Stir in any optional add-ins like pumpkin seeds, raisins, or chocolate chips.
3. The dough should be thick and scoopable.

Step 5: Form the Cookies

1. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet.
2. Gently flatten the tops with your fingers or the back of the spoon, as they won’t spread much.

Step 6: Bake

1. Bake for 15–18 minutes, or until the cookies are set and lightly golden around the edges.

Step 7: Cool & Enjoy

1. Let cookies cool for 5 minutes on the tray, then transfer to a cooling rack.
2. Serve warm or room temperature!

Notes

🧊 Storage & Reheating

Storage:

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps fresh for up to 1 week.

Freezer: Freeze in a zip-lock bag for up to 3 months. Place parchment between layers to prevent sticking.

Reheating:

Microwave: Heat a cookie for 10–15 seconds for a just-baked texture.

Oven: Reheat at 300°F (150°C) for 5 minutes if serving a crowd.

🥄 Variations

Make these cookies your own with these creative variations:

Nut-Free Option:

Skip any nuts or seeds and replace with more dried fruit or chocolate chips.

Protein Boost:

Add 1 scoop of unflavored or vanilla plant-based protein powder and a splash of extra milk or water to adjust moisture.

No Egg:

Replace the egg with 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).

More Texture:

Add shredded coconut, chopped dates, or chopped apples for extra chew.

Crispier Version:

Use a little more oil (up to 3 tbsp) and bake 2–3 minutes longer for a crispier cookie.

❓ 10 FAQs

1. Are these cookies sweet?
They’re mildly sweet, perfect for breakfast. If you want dessert-style sweetness, add a bit more maple syrup or some chocolate chips.

2. Can I make these without oat flour?
Yes. Use whole wheat flour or grind your own oats in a blender to make homemade oat flour.

3. Can I use canned pumpkin pie filling?
No. Use only pure pumpkin purée—pie filling contains added sugars and spices.

4. Can I make these gluten-free?
Yes, just be sure to use certified gluten-free oats and oat flour.

5. Are they safe for toddlers?
Yes, they’re soft, low in sugar, and full of nutrients. You can even skip the chocolate if needed.

6. Can I bake them into bars?
Definitely! Press the dough into an 8×8 baking pan and bake for 20–25 minutes. Slice once cool.

7. Do they travel well?
Yes. They’re sturdy and perfect for lunchboxes, picnics, or travel snacks.

8. Are these cookies dairy-free?
Yes, as written. Just make sure any add-ins (like chocolate chips) are dairy-free too.

9. Can I use another sweetener instead of maple syrup?
Sure! Use honey, agave, or mashed banana for a fruit-based option.

10. Why aren’t my cookies spreading?
These cookies are designed to hold shape. Be sure to flatten them slightly before baking for the best result.

🏁 Conclusion

With their warm spices, real pumpkin flavor, and nourishing ingredients, these Pumpkin Breakfast Cookies are a dream come true for anyone who wants to enjoy fall flavors without the sugar crash. They’re soft, chewy, easy to make, and incredibly customizable—perfect for fueling your day.

So next time you’re craving cookies for breakfast, don’t hesitate—bake a batch of these, and feel great doing it! Whether you’re meal prepping for the week or baking for your family, these cookies bring both comfort and health to the table.