When fall rolls around, there’s nothing better than waking up to the comforting flavors of pumpkin, cinnamon, and oats. If you’re looking for a wholesome, grab-and-go breakfast option, this Pumpkin Breakfast Cookies Recipe is exactly what you need. These cookies are soft, chewy, naturally sweetened, and loaded with nutrient-rich ingredients that will keep you energized all morning.
Whether you’re a busy parent, a student rushing out the door, or simply someone who craves a healthy yet satisfying breakfast, these pumpkin cookies are the perfect solution.
Why You’ll Love This Pumpkin Breakfast Cookies Recipe
- Perfect for Meal Prep – Make a big batch on Sunday and enjoy throughout the week.
- Healthy but Delicious – Packed with oats, pumpkin puree, and natural sweetness.
- Naturally Dairy-Free & Gluten-Free – With the right oats, these cookies fit multiple diets.
- Kid-Friendly – Even picky eaters will love these soft and flavorful cookies.
- Customizable – Add nuts, seeds, dried fruit, or chocolate chips to suit your taste.
Ingredients You’ll Need
The beauty of this pumpkin breakfast cookies recipe is that it uses simple pantry staples. Here’s what you’ll need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups old-fashioned rolled oats
- ½ cup nut butter (almond, peanut, or sunflower seed butter)
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional add-ins: dark chocolate chips, chopped nuts, dried cranberries, sunflower seeds, or shredded coconut.
Step-by-Step Instructions
Follow these simple steps to make your pumpkin breakfast cookies recipe from scratch:
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, combine the pumpkin puree, nut butter, maple syrup (or honey), and vanilla extract. Mix until smooth.
Step 3: Add Dry Ingredients
Stir in the rolled oats, baking powder, cinnamon, pumpkin pie spice, and salt. Mix until well combined.
Step 4: Fold in Extras
Add your favorite mix-ins like chocolate chips, nuts, or dried fruit.
Step 5: Scoop and Shape
Using a spoon or cookie scoop, place dough onto the prepared baking sheet. Flatten slightly, as these cookies don’t spread much while baking.
Step 6: Bake
Bake for 12–15 minutes or until edges are set and slightly golden.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Store leftovers in an airtight container.
Tips for the Best Pumpkin Breakfast Cookies
- Use real pumpkin puree – Avoid pumpkin pie filling since it has added sugar and spices.
- Make them chewy or crunchy – Bake longer for crispier edges, or keep baking time shorter for soft cookies.
- Boost the protein – Stir in chia seeds, hemp hearts, or protein powder for an extra energy boost.
- Make them vegan – Use maple syrup instead of honey and dairy-free chocolate chips.
Variations to Try
This pumpkin breakfast cookies recipe is versatile. Here are a few fun twists:
- Pumpkin Chocolate Chip Breakfast Cookies – Stir in a generous handful of dark chocolate chips.
- Pumpkin Cranberry Oat Cookies – Add dried cranberries and walnuts for a fall-inspired combo.
- Pumpkin Protein Cookies – Mix in vanilla protein powder and top with pumpkin seeds.
- Pumpkin Apple Cookies – Fold in small apple chunks for a sweet, fruity variation.
- Pumpkin Spice Latte Cookies – Add a teaspoon of instant espresso powder for a coffee twist.
Storage and Meal Prep
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to a week.
- Freezer-Friendly: Freeze baked cookies for up to 3 months. Reheat in the microwave or enjoy thawed.
This makes them an excellent option for meal prepping healthy breakfasts.
Nutrition Breakdown (per cookie, approx.)
- Calories: 120–150 (depending on mix-ins)
- Protein: 3–5g
- Carbs: 18–20g
- Fiber: 3–4g
- Sugar: 6–8g
These cookies are nutrient-dense, high in fiber, and naturally sweetened – making them a much better option than sugary store-bought snacks.
Frequently Asked Questions (FAQs)
Q: Can I make this pumpkin breakfast cookies recipe without nut butter?
A: Yes! Swap nut butter with sunflower seed butter or tahini for a nut-free version.
Q: Are these cookies good for kids?
A: Absolutely. They’re soft, mildly sweet, and packed with healthy ingredients – perfect for lunchboxes.
Q: Can I make them gluten-free?
A: Yes, just use certified gluten-free oats.
Q: Can I use steel-cut oats instead of rolled oats?
A: Rolled oats work best. Steel-cut oats won’t soften properly in this recipe.
Why This Pumpkin Breakfast Cookies Recipe is Perfect for Fall
Pumpkin season means cozy flavors, warm spices, and comfort food. Instead of reaching for pumpkin spice lattes every day, why not enjoy the same flavors in a healthier way? These cookies deliver the essence of autumn in every bite—soft, chewy, and spiced with cinnamon and nutmeg.
Conclusion
If you’ve been searching for a healthy, easy, and delicious fall breakfast idea, this Pumpkin Breakfast Cookies Recipe is the answer. They’re portable, nutritious, and satisfying—making them ideal for busy mornings, snacks, or even dessert.
Give them a try this pumpkin season, and you’ll find yourself making them year after year! 🍂🍪