These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.
In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest!
There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.
Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.
The only one thing this post was missing was a video! Which is hereby remedied.
I am leaving the rest of the post and the recipe unadulterated for you below.
Original post from Nov. 3, 2014
I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.
And some days I am especially happy to have my breakfast already waiting in the fridge.
I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.
Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book.
It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).
They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.
This post contains affiliate links. If you end up buying through one of my links, I may make a small commission without any added cost to you.
How To Make Pumpkin Breakfast Cookies
I am using both rolled and quick oats for a texture that isn’t too dense but still holds together well. Note: To make this recipe gluten free, be sure to use certified gluten free oats. Although oats don’t contain any gluten naturally, regular oats may be contaminated with gluten during processing in facilities that also process wheat.
Eggs help as a binder, honey offers just a little sweetness to the cookies. Pumpkin puree is complemented with aromatic pumpkin pie spice.
Ground flax seed ups the nutritional value of the cookies. And – in my opinion – pumpkin seeds and cranberries pair really well with pumpkin puree and give the cookies are great flavor and texture contrast.
I am having a very hard time finding unsweetened, oil-free cranberries in stores. Luckily there is Amazon, where I’ve found Paleogoods Dried Cranberries infused with only apple juice.
Last, but certainly not least, there is melted Spectrum Naturals coconut oil. I love to use their organic refined coconut oil for recipes where I don’t want a strong coconut flavor – like these breakfast cookies in which I wanted the pumpkin to shine.
For all other recipes their organic virgin coconut oil is a great choice.
Whichever Spectrum Naturals® oil you choose, it’s great to know that they are all expeller expressed (meaning they use mechanical force instead of chemicals to extract the oil). And most of their oils are non GMO project verified.
To shape the batter into cookie shape, I am using my 1/4 cup sized measuring cup. You can use any type of measuring cup, but it is easier with the ones that are wider than deep.
I just dip the measuring cup into the oat mixture to fill it up. Then I tap it onto the parchment lined baking sheet and the batter already comes out looking like a cookies.
I just flatten them a little bit, because these cookies won’t spread at all during baking.
If pumpkin is quite your thing, I have THREE other breakfast cookie recipes. Maybe these are more up your alley?
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WATCH: How to Make Pumpkin Breakfast Cookies
- Preheat oven to 350 F. Line a baking sheet.
- In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
- In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
- Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
- Let cookies cool on baking sheet before moving to an airtight storage container.
Disclosure: This post is brought to you by Spectrum Naturals® – the makers of gourmet culinary oils like the awesome organic coconut oil used in these yummy Pumpkin Breakfast Cookies. This post includes affiliate links. If you make a purchase after clicking on one of these links, I may receive a small commission at no extra cost to you. Thank you for your support in making Leelalicious possible. I really appreciate it!