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Pumpkin Breakfast Cookies – VIDEO

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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.

These healthy pumpkin breakfast cookies make a nutritious and portable breakfast that tastes like fall! This gluten-free + clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds + honey

In the 2 years since posting the recipe for these healthy pumpkin oatmeal cookies 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 for these healthy pumpkin cookies is 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. And if you are interested in more healthy pumpkin recipes try these paleo pumpkin muffins, this pumpkin spice mug cake, or even these decadent (still healthier) chocolate pumpkin brownies.

These healthy pumpkin breakfast cookies make a nutritious and portable breakfast that tastes like fall! This gluten-free + clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds + honey
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.

These healthy pumpkin breakfast cookies make a nutritious and portable breakfast that tastes like fall! This gluten-free + clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds + honey

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 pumpkin oatmeal 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.

Pumpkin Breakfast Cookies Ingredients

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 these pumpkin oatmeal cookies 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, but I have also been able to make vegan pumpkin breakfast cookies with egg replacers. Honey offers just a little sweetness to these pumpkin oat breakfast cookies. But again, you can make this recipe vegan by substituting maple syrup for example.

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 coconut oil. I love to use organic refined coconut oil for recipes where I don’t want a strong coconut flavor – like these gluten free pumpkin oatmeal cookies in which I wanted the pumpkin to shine.

For all other recipes 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.

Pumpkin Breakfast Cookies

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 – flourless pumpkin oatmeal cookies that is.

I just flatten them a little bit, because these cookies won’t spread at all during baking. And if shaping individual cookies isn’t your thing, I’ve even had readers send me pictures of how they baked this recipe into pumpkin breakfast bars! Baking time may be a little longer, but this way you only need to cut them into shape after baking.

If this healthy pumpkin cookie recipe isn’t quite your thing, I have FOUR other breakfast cookie recipes. Maybe these are more up your alley?

Apple Pie Breakfast CookiesPeanut Butter Breakfast CookiesBlueberry Breakfast CookiesCarrot Cake Breakfast Cookies
Apple Pie
Peanut Butter
Blueberry
Carrot Cake


If you like this recipe, please:

VIDEO: How to Make Pumpkin Breakfast Cookies

These healthy pumpkin breakfast cookies make a nutritious and portable breakfast that tastes like fall! This gluten-free + clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds + honey
4.91 from 60 votes
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Pumpkin Breakfast Cookies

These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
Calories 192 kcal
Author LeelaLicious

Ingredients

  • 1/4 cup coconut oil melted
  • 1/4 cup honey
  • 1 cup rolled old-fashioned oats
  • 1 cup quick cooking oats
  • 2/3 cup dried cranberries unsweetened
  • 2/3 cup pumpkin seeds
  • 1/4 cup ground flaxseed
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 2 eggs beaten

Instructions

  1. Preheat oven to 350 F. Line a baking sheet.

  2. In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).

  3. 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.
  4. Drop about 1/4 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.
  5. Let cookies cool on baking sheet before moving to an airtight storage container.

Recipe Notes

To make vegan, replace honey with maple syrup or agave and use an egg replace like flax egg.

Update 9/19: New nutrition information calculated with MyFitnessPal

Nutrition Facts
Pumpkin Breakfast Cookies
Amount Per Serving (1 cookie (recipe makes 12))
Calories 192 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Sodium 106mg 4%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 11g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.


 

Pumpkin Breakfast Cookies - healthy make-ahead breakfast in the form of convenient and delicious oat cookies with pumpkin, cranberries and pepitas. They are gluten-free and refined sugar free.

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Reader Interactions

Comments

  1. Hello – These look great! I did however substitute applesauce for the pumpkin puree and I found it was too moist
    (before baking). Also, your printed copy indicates baking at 350 but your video says 325 degrees…just an FYI. My
    yield was only 10 cookies – not quite sure why.

    Reply

  4. Thanks for this recipe – my family LOVE it. I have started squishing it into a baking tray and then cutting into bars once cooked. I found this quicker than making cookies (I haven’t had any success with just using a scoop, so have had to roll each one). Again, thanks – this recipe is on high rotation here!

    Reply

    • Hi Trudi, so great to hear you family love the recipe and you found a way to make it that works well for you. It’s really great to hear this recipe works as bars too

      Reply

  5. Hi Regina. I can’t wait to make the eat cookies. I was wondering however would it be possible to leave the eggs out to make it vegan? If so would I have to substitute it with anything else to get the same results?

    Reply

    • You can use flax meal, look up the egg replacement in one of her other breakfast cookie recipes or online, its wicked easy! Just make sure to let the flax meal and water sit to the side and get sticky before mixing into the ‘dough’. Good Luck!

      Reply

  6. So yummy! I didn’t have quick oats so I replaced it with ground up old fashioned oats. I added some dark chocolate chips too. I can imagine so many variations of this recipe! I will be making these over & over! Thank you!

    Reply

    • Yes! There are so many ways to switch these up. I have a few other flavor varieties but would love to hear what else you come up with

      Reply

  8. Yummy!!! I really liked these. One time I didn’t have enough oats so I subbed in 1/2 cup oat flour. I also added lots of cinnamon and more pumpkin pie spice. I have made them with raisins and with chocolate chips and like them both ways. Thank you for a delicious breakfast option.

    Reply

  11. Really looked forward to making these but I’m a little disappointed how bland they taste. Will make them again but will add more spices and chocolate chips.

    Reply

  12. Hello Charlotte. I have really enjoyed reading your essays and am impressed by your can-do attitude and real life examples. I plan on home schooling my three wonderful children, but I am not sure if my lesson plans and schedule will be sufficient, or how to manage the household duties around it. Also my husband is concerned that it won't be enough to get them into college later. Any advice you can offer to a mom with a lot of heart, but not a lot of structure? My deep appreciation in advance. 

    Reply

  14. I just tried these, but when I put them on the baking sheet, they didn’t want to hold together. Any suggestions?
    They look so good!

    Reply

  15. These are soooo good, and super healthy! I stumbled upon this recipe a few weeks ago, and have been making them regularly ever since. They freeze really well, which helps maintain their freshness. I was a bit short on pumpkin seeds one time, so made up the difference in chopped walnuts. Loved that. Also, I didn’t have any pumpkin spice seasoning on hand, so I just combined cinnamon, allspice, cloves, and a heavy hand of freshly grated nutmeg instead. This recipe seems to be quite versatile. I bet it would also be great with chopped dates. Possibilities are endless!

    I love that they are not overly sweet. Great with a cup of coffee! Thank you so much for this wonderful recipe.

    Reply

  16. I have made these a few times. The first time I didn’t have coconut oil so I used butter. And I added dark chocolate chips. They were amazing. This time I used coconut oil and chocolate chips and they taste pretty much the same. I guess my only issue with them is I keep eating them all. Like I made a doubt batch and find myself snacking on them all day lol.

    Reply

  17. OMGoodness! I downloaded this recipe quite some time ago and it’s a staple in our freezer now. I triple or quadruple the recipe in a giant bowl to make enough “cookies” for a few weeks – just take 1 per family member out in the morning – take only a few minutes to thaw. If I don’t do that they get snapped up too quickly.

    I add at least double the dried fruit (chopped apricots, dates, raisins, etc) and sometimes coconut and/or nuts and an extra tsp of cinnamon – can never be too much cinnamon. LOL

    They are delish and such an easy “grab it” breakie in the morning. THANK YOU so much for sharing.

    Reply

    • Hi Janette, thank you so much for sharing what a success this recipe is in your family! I might have to implement the freeze-rationing in our family too 😉

      Reply

    • I have a question about the coconut oil, my husband is deathly allergic to coconut is there some other oil that can be used as most recipes tend to call for coconut oil. Thank you!

      Reply

      • I would try sunflower, walnut or avocado oils. They are lighter and won’t give it a weird taste.
        Sunflower is probably the least pricey of those.
        You could also try googling “oil substitutes in baking”, and see if you can leave out the oil altogether.

        Reply

    • I am not so sure. They are not super dry, crispy cookies. Because of the pumpkin they are on the moist side and they don’t have a lot of sweetener so they spoil quicker at room temperature

      Reply

  21. Regina, your cookies look amazing, cant wait till payday to go and purchase the ingredients i need…now thru valentines day is my busiest cooking and baking time of year! This is a simple recipe with simple ingredients my family loves anyway! I am always trying to make healthier recipes, and this would be a fabulous way of taking over processed, over sweetened, fat filled breakfast foods!

    We love pumpkin all year long…my son has one thing he asks for his birthday, and that is to make his absolute favourite food, and that is my hearty pumpkin soup. It is very healthy, filling, and tastes amazing. So every year when I ask him what he wants for his birthday, he tells me this soup, that he has loved since he was about 3 years old!! I raised an adventurous eater, i never had a problem introducing new and unusual foods to him as he grew up! And when I did make it for my son’s bday this year, my husband pops off and says that he wants it for his bday from now on too!! lol

    Thank you so much for this recipe!

    Reply

  24. Hello Regina,
    I saw these shared on Facebook, and look forward to trying ALL of the recipes. A woman after my own baking heart with the food combinations. Beautiful colors too.
    I looked through all the reviews where you gave alternatives for swap outs so I don’t ask you the same thing. 🙂

    My husband is diabetic, I tend to use Stevia as sweetener in baking. I don’t forsee problems using Stevia is I have the eggs and flax as bi ders.

    Reply

    • Hi Ahlisha, wow kudos to you for reading all the many comments on this post. Would love to hear how the stevia substitute worked out for you

      Reply

  25. Made them this morning. I substituted cranberries for raisins and quick oats for 1/4 cup coconut flour. LOVED THEM. THANKS!!!!

    Reply

    • Thanks so much for your comments Eunique! I often use raisins when I don’t have cranberries as well. But never tried coconut flour in this recipes. So it’s great to know this worked for you

      Reply

    • Oh yes! Never thought of the camping scenario (we go so rarely), but those are really perfect for that occasion! Thank you, Kendra

      Reply

  27. Hi! I want to make this recipe but I do not want to open a can of pumpkin puree for only 1/2 a cup. Have you tried this recipe with anything else like applesauce??? Thanks a million.

    Reply

  28. Hi, I’m trying to pin this recipe to my pinterest, but when I try to pin the photo of the recipe that I like (a smaller photo vs the really long photo), it keeps posting the really long version with the 2 photos. I would prefer the smaller photo because it takes up less space on my page and is easier to see.. are you able to fix that from your end?
    I’ve been looking for a really healthy treat that I can have with tea, and look forward to trying this out. It looks like a great recipe to experiment with too. Thanks!

    Reply

    • Hi Joanne, thank you for letting me know about this pinning issue. I did indeed find some code that may have cause this problem. It should be fixed now, but do let me know if the issue continues.
      And I would love to hear how you like these cookies and what kind of experiments you come up with.

      Reply

  29. These look delicious! looking for some grab and go breakfasts! Can these be frozen? and do you find that one cookie will suffice for breakfast and hold you til lunch? Thanks!

    Reply

    • Hi Tammy, I have frozen these successfully though they are a little more crumbly after being thawed.
      The cookies are under 200 cals which is about the right amount for a snack, a meal should be closer to 350-500 cals. One cookie will fill me until mid morning snack time. If you don’t eat snacks, you could have 2 cookies or a piece of fruit with one.

      Reply

  31. Hi Regina: My husband is not a big fan of either Pumpkin or Sweet Potatoes. “So unAmerican.” LoL

    I want to make these Pumpkin Breakfast Cookies. Is there another Puree you might recommend for me to use.

    Would Prune or Raspberry Purees work? Feedback would be appreciative. Thank you.

    Reply

    • Maybe prune pure might work. With raspberries I’d be afraid it might get too tart. Applesauce is another safe bet 🙂

      Reply

  32. I’m wondering where is fine the nutrition facts for the Pumpkin breakfast cookies?. I’m most interested in how many carbs, if any, are in them.

    Thanks,
    Crystal

    Reply

    • The nutrition breakdown is at the bottom of the recipe box below. These are based on whole grain oats – so plenty of carbs (22).

      Reply

    • This seems odd. Coconut oil has a very high smoking point, actually. Did you make sure to line your baking sheet (parchment/silicone)?

      Reply

  36. I’ve been meaning to post for a year – these have become a go-to recipe for me to keep for snacks. I do a double or triple batch and then freeze them. They are great to bring to work as a snack or to grab for your purse if you are going out running errands. I send batches to my kids in college and their friends devour them too!! Everyone who tastes these want the recipe! In reading the comments, I saw the suggestion for dark chocolate. OMG – I’m going to forget I saw that or I’ll be eating them all the time. I’m not a huge pumpkin fan, but I love these! Many thanks.

    Reply

    • Yay!! Thank you for taking the time to leave your wonderful feedback, Sue! I love to hear how much you and everyone else likes this recipe.

      Reply

  37. Wow Best cookies in the world!!!! I got to admit my whole family and myself are addicted to them!! Since I have a big family I always double the recipes and they came out perfect!!! What I also did.. melted white chocolate and drizzled on it .. came out incredibly delicious thank you so much …can’t wait to try more of your recipes I love your website

    Reply

    • Thank you so much for this mind-blowing feedback Ange! What a great note to end the year on 🙂 I love your idea of the white chocolate drizzle. With the cranberries that reminds me of Starbuck’s bliss bars.

      Reply

    • I find the quick oats help give the cookies more structure/bind the ingredients, however only quick oats would make rather dense cookies. I don’t keep both, so I often just pulse my regular oats in a blender to make ‘imitation’ quick oats.

      Reply

    • So happy to hear this is a kid-win! That’s the ultimate compliment for me 🙂 Love to have you around here. Let me know which other recipes you try

      Reply

  41. Excellent cookies! A woman after my own heart, 1/4 cup cookies. These turned out perfect (okay so they’re not quite cool yet..) I was a little short on pumpkin seeds, so had to sub 50/50 with sunflower seeds. The rest I followed to the letter, which I almost never do. Your recipe is spot on, and I look forward to the apple pie version. Thanks for sharing.

    Reply

    • Haha thanks Terry! I wanted to make it as easy as possible to have portable breakfast. Two small cookies are just not as easy to hold on to as one big one 😉

      Reply

  42. Do these freeze well? I’d like to make a double batch and freeze half. Just wondering if anyone has attempted to freeze them and if it works well.
    Love these cookies!

    Reply

    • Thanks so much for the feedback Jan. I’ve found them just a touch looser once thawed after freezing. They will fall apart more easily.

      Reply

  43. I like a portable breakfast and I have quite a few things I can’t eat these days. These pumpkin breakfast cookies are delicious, healthy, portable and easy to make. A bonus is that they are so chewy that it makes this fast eater eat them slowly.

    Reply

  46. Wow is all I can say. And I haven’t even made them yet. Lol
    The reviews are incredible. Can’t wait to get in the kitchen tomorrow!

    Reply

  47. Hi! I just tried your recipe. I made the vegan version with fresh pumpkin which I blended together with baked carrots, and it´s totally awesome =) thank you for the nice recipe!

    Reply

  48. Thank you SO much for adding the nutritional information! As a diabetic, I’m always looking for meal and snack ideas, but very few people print this info.

    Reply

    • I am glad to hear it is helpful Dianne. I personally don’t use/need it, so I don’t have much experience. But when there are lots of requests for nutritional info in a recipe, I’ll plug the ingredients into myfitnesspal nutrition calculator. That’s the best I can do 🙂

      Reply

  49. Just made a batch. They were so good I made 2 more for friends. THANKS! I tried to rate it 5 stars but the internet only lets me rate it at 3.

    Reply

  50. Is there any subs for the coconut oil to lighten this recipe up? I follow Wright watchers and the oil in this is making each cookie 7 smart points – which is pretty high.

    Reply

    • I am not familiar with weight watchers points. But coconut oil is one of the healthiest oils you can get (if you aren’t allergic). It actually helps with your metabolism and feeling full longer. So I really wouldn’t replace it, if you are trying to lose weight. I know some commenters use applesauce to replace oils, but frankly I believe the sugars in it (even natural ones) are worse for weight loss than any healthy fat.

      Reply

  51. Dear Regina, I just tried your recipe last night after seeing this on Facebook. I LOVE THEM. Here’s the thing: My husband loves anything pumpkin spice. I’m not all that fond of pumpkin pie unless it has an epic amount of whipped cream all over it. On the other hand, I *love* oats and oatmeal cookies. I loathe raisins in oatmeal cookies. Yet with this recipe of yours, it’s hearty, it’s delicious, it’s satisfying, there’s all these lovely levels of texture and taste, and warm out of the oven? Scrumptious. I can’t wait to use this recipe as train tracks to run on – I want to try it with the maple syrup instead – I think that flavour would be stupendous. I may even substitute out the dried cranberries for dark chocolate chunks. I’m super excited. THANK YOU. And I look forward to enjoying the e-book on working with coconut flour. We’re not a GF household, but I do love the texture and taste of good coconut flour baked goods. Cheers!!!!

    Reply

    • Thank you for your awesome feedback Yvette! And yes, this recipe is very versatile. Have fun experimenting with new flavors. Thank you also for getting my ebook <3 Enjoy!

      Reply

  52. This recipe looks delicious and, because of the rave reviews, I’m eager to try it. I was wondering if these could be made as bars instead, and what adjustment(s) might need to be made. I was also thinking they would be good to share at fellowship since I know some members are gluten-free

    Reply

    • Hi Lorraine, I have never made this recipe into bars myself, but commenters mentioned they have done so successfully. However, if I were to try it, I would spread the batter/dough mixture into a lined baking dish (probably 9×13 inches, maybe 8×8), bake until golden and then cut into bars while still warm. Using parchment etc. as lining should make it easier to remove from the pan. Hope this helps.

      Reply

  57. These look amazing! Do you know if anyone has made them with powdered Stevia? I’m going to try it, maybe adding a bit of applesauce for moisture. Will also try egg substitute. I think these would be great with dried cherries, or just traditional raisins. Thanks! I have lots of food sensitivities and find so few recipes I can use — this looks like something I can work with. Can’t wait to try them!

    Reply

    • Hi Joni, this recipe is really very adaptable, especially with the add-ins. And I also think your stevia/applesauce idea should work just fine. I hope it all works out and you enjoy them!

      Reply

  58. These look wonderful – will definitely make! Would it be possible to add or substitute chia seeds with something? I also have coconut manna that I need to use with something. Help 🙂

    Reply

    • Thank you Brenda! This recipe is really very adaptable. Maybe use chia instead of flax, or replace some of the seeds with it. I have never used coconut manna, but I wonder if it could be used instead of coconut oil?

      Reply

  59. I just discovered this recipe and am anxious to try it however, I can not digest fat so oil or butter will not work for me. Would applesause work as an oil substitute or can you suggest something else?
    Thanks!

    Reply

    • I have never tried to make them without oil, but if you end up trying (maybe with a half batch first) please let know. I would love to hear if it works

      Reply

  60. Just made these on the weekend for my 6yr old to be able to take to school. We don’t like Cranberries, so I used some dried blueberries (unsweetened) and I had no flax on hand so used hemp seeds that I ground up. Next time (because there will be a next time!) I want to try maple syrup instead of honey to see what kind of taste that gives. And the best part is, my 6yr old loved them and wants to help me make them! These were delicious and I grabbed one and ate it this morning on my way to work. Very filling on top of being delicious.

    Reply

    • Thanks for the awesome feedback Tracy! Love the sound of dried blueberries. This recipe is really easy adaptable with different add-ins. And I love to hear your kid wants to help you make them. I believe, teaching them early sets them up for a lifetime of healthy cooking + eating habits.

      Reply

  61. This cookie looks delicious. Unfortunately my husband is allergic to coconut oil. Initially I thought of using some sort mild liquid oil. But then realized coconut oil starts as a solid like crisco. Any idea what I can use in place of the coconut oil? Thanks in advance.

    Reply

    • Hi Bonnie, regardless of its lower melting point, I believe you should have no problem subbing a different cooking oil for the coconut oil. Or even melted butter.

      Reply

    • Sorry Roxanne, unfortunately I am not familiar with Weight Watcher points, but I hope another reader might see this who knows the answer.

      Reply

  63. Perfect! I’m so excited about how easy and delicious these turned out to be. I’m a huge fan of granola/oat bars, but of course they are not all that healthy so being able to have these on hand instead of store bought/processed snacks is wonderful. I’m also breastfeeding and love the fact that they are nutritious and filling! Thank you so much for sharing!

    Reply

    • I am so happy to hear you are enjoying the breakfast cookies, Laura. I was newly nursing when I developed this recipe and remember them being a lifesaver for snack attacks 🙂

      Reply

  64. Hi! These look amazing and I am ready for pumpkin time! I can’t have honey and was wondering if maple syrup would work in place? Thanks!!

    Reply

  65. Can’t wait to try this.
    Was just wondering, maybe people should check ovens with a thermometer, mine runes 5-10 degrees below what it should be.
    Could make a difference in cook time.

    Reply

  66. Update: tasted great with the Goji Berries. Store was out of pumpkin purée so had to use sweet potato. Just made with pumpkin this time and used chopped dates and subbed half maple syrup and ginger syrup instead of honey. Delish! Had to cook mine 25 mins though. These are awesome! Thanks so much! They are so versatile

    Reply

  67. I can’t wait to try these. I’ve been looking for a cookie like this as I lost my old Weight Watchers recipe that was similar to this but with apple sauce but pumpkin is so much more nutritious. I have Goji Berries on hand, so will try those in place of the cranberries. Thanks so much for sharing!

    Reply

  68. I never leave comments but…WOW! I am gluten free and this is the best cookie: great texture, satisfying flavors, and easy to prepare. I froze half of the cookies and they did not crumble when I removed them for eating. I used butter instead of coconut oil, but I just purchased a jar of coconut oil to make another batch. I used a variety of dried fruits (raisins, cranberries, prunes, and dates… I chopped all of them into smaller bits) and the fruit mixture was so delicious. I also used a combination of pepitas and walnuts. I have passed the link to several friends who are always looking for healthy snacks.

    Reply

  69. I thought I had already left a comment! But I want to thank you so much for this wonderful recipe. I found it over a year ago and have made it every week since then. I have shared the recipe with many others too. You see I have been on a weight loss journey and these cookies have helped me to lose 32lbs. to date! I love having one or two for breakfast or as an afternoon snack. The lack of sugar and addition of healthy ingredients keeps me satisfied. I love them just the way you have the recipe written. But sometimes I sub applesauce for the pumpkin or other nuts for the seeds. I put them in the freezer and just pop in the MW to thaw. I take the whole batch in an ice chest when I travel and it helps me to stay on my healthy eating path.

    Reply

    • Wow…Joyce! Yours must be the BEST comment I have ever received on my blog!! What a great testimony. I am really touched and so so happy that these breakfast cookies are helping you on your journey of healthy eating. Thank you for absolutely making my day, week, and entire month actually 😀

      Reply

  70. You mentioned that you can add brewers yeast to make them lactation cookies. How much yeast should I add to the recipe above? Do I need to add any extra water or anything so they don’t get dry?

    Reply

    • Hi Amanda, I actually only mentioned adding fenugreek and fennel to turn these into lactation cookies. I am not familiar with using Brewers yeast, but maybe you can find another lactation cookie recipe to see how much they add per cookie?

      Reply

  72. I’ve been trying to find a recipe like this but using quinoa instead of oats. Could that be substituted and if yes, do you know how much cooked quinoa would be used instead? This recipe looks amazing and I’m so excited to try it!

    Reply

    • Quinoa breakfast cookies sounds like such a great idea Katie! I never though of it before, but will have to give it a try. Until then unfortunately I can’t give much advise.

      Reply

  73. These cookies look amazing! So amazing I made a batch today. I used my own pumpkin that I had frozen this winter. I made sure most of the moisture was drained and squeezed out. The other thing I did was press the dough into greased muffin tins and pressed them down well so they would stay in that round shape. I baked them 20 minutes. They came out perfect and I have to say they were delicious! My husband loved them too! I love the fact that they are low sugar and carbs and they can replace breakfast on the go! I will definetly make these again and again!

    Reply

  74. Made these last night, and had 1 1/2 cookies for breakfast, had to share with a work friend! so yummy! thanks for sharing this recipe! The only change I made is no craisins, sub golden raisins, i love them. Just found out I’m expecting my first so I’m trying to find yummy but highly nutritious and easy breakfasts! This fits the bill!

    Reply

    • Congratulations Teal! And yes, fill up on those nutrients before any morning sickness sets in 🙂
      These cookies are also perfect if you are nursing after having your baby. I had intense appetite during that time (pregnancy cravings were nothing in comparison). Healthy oat cookies where my any time snacks. At that time you could change the add-ins to include some fenugreek and fennel to make them into lactation cookies 🙂

      Reply

  75. I made these the other day and they’re delicious to have for breakfast! The only thing I noticed is that they seem really delicate – they fall apart almost instantly when I pick them up. I followed the recipe exactly, but they just don’t seem to stay together, making them pretty messy to eat. Is there a trick to making them bind better?

    Reply

    • Hi Marlo, I am happy to hear you enjoy these cookies but so sorry they don’t want to hold up for you. Is it very humid where you live? The only time I recall having issues with the cookies staying in one piece was after freezing and defrosting them.

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  76. Ive been looking for something like this for breakfast!! I made them tonight and they are wonderful! they are not too sweet at all! I’ve tried lots of different breakfast cookies but these are by far my favorite! I followed the recipe the first time but i will incorporate some of my favorites next time. Thank you for this recipe!

    Reply

    • Thank you so much for your wonderful feedback Christina 🙂 And yes, they are so versatile with any of your favorite add-ins

      Reply

  78. So according to Google my hearing is off, it is sweet meat pumpkin not Pete lol but yes it is a light green pumpkin the meat is super thick, I got as much meat out of a small sweet meat as I did a large orange pumpkin. I have also made pumpkin pie with it as well I don’t think anything you make with it could possibly taste wrong lol

    It wouldn’t let me reply to your reply

    Reply

    • Haha that’s too funny. I hadn’t heard about sweet meat pumpkin before either. I’ll have to keep an eye open for it 🙂

      Reply

  79. These are so yummy! We have sweet Pete pumpkin puree left over in our freezer and oh my goodness that blends well with the flavors and adds a hint more sweet my son loves making and eating these “cookies”!

    Thank you for sharing!

    Reply

  80. Even here in The Netherlands we love these cookies! My daughter takes them to school in her lunch box and all her friends want to have a bite 🙂
    I could use some advice on how to make them less sweet. Can the amount of honey be reduced or substituted?
    Greetings from the middle of Holland.

    Reply

    • Hello Andrea and greetings to Holland!! I grew up just across the border in Germany, by Osnabrück 🙂
      How lovely to have you visit my blog and make my recipe. I love hearing about your daughter and her friends devouring the cookies
      If you want them less sweet, I think you should have no problem reducing the honey amount. It shouldn’t really affect the structure of the cookies.
      All the best from Thailand (currently) 😀

      Reply

  83. I just barely came across your blog for the first time last night, while I was searching for a new pumpkin recipe. I had exactly 1/2 cup pumpkin puree leftover from a previous recipe, and I really wanted to use it up in a healthy recipe! Preferably something yummy like cookies 🙂 Your recipe showed up while I was searching and I decided to give it a try. I must say I was so impressed! I made the recipe practically exactly as written, and I loved how flavorful they were for a healthy cookie! They were packed full of nutrients, too, which I love. These are perfect for breakfast, or anytime really. Thank you for creating a healthy yet tasty cookie; sometimes it’s difficult to have the best of both worlds! I’ll have to check out more of your recipes 🙂

    Reply

    • Sharice! Thank you so much for your glowing review of this recipe. I am so happy to hear they turned out to be what you were looking for. My aim with this blog is to serve you with nutritious AND delicious recipes. Would love to have you stick around 😉

      Reply

  84. These were yummy! I cut down the craisins and pumpkin seeds to 1/2 cup and added some dark chocolate chips. I’m thinking next time to add a small amount of shredded coconut. Thanks for the recipe!

    Reply

    • Oh yum, I can image how awesome dark chocolate will be in the mix 🙂 I love that these cookies are soo customizable with whatever you feel like or have on hand.

      Reply

  85. Made these with my 2 1/2 year old grandson they were fantastic. I am sure they would be good as written but I made several changes. I use one chia egg and one real, I added sunflower seeds and hemp hearts, I use low sugar cranberries, about 1/8 of a cup of honey and a scoop of pea protein powder…..they were so good that my usually very sharing grandson wouldn’t even give one up to his dad….ooooops. Any way thank you some much for a wonderful recipe. Looks like breakfast cookies on the way to school tomorrow…if there are any left.

    Reply

    • That is too cute about your grandson not wanting to share these cookies 🙂 And one of the best compliments ever! Thanks so much for sharing with me.

      Reply

  86. I made these cookies today! Instead of pumpkin seeds I used chopped pecans because that’s what I had on hand. Love it! Thanks for the recipe!

    Reply

  88. I made a double batch of these cookies today. They’re great! I put then in an airtight container for storage but I was wonder if they need to be refrigerated and how long do they keep ?

    Reply

    • With a double batch and depending on the size of your family, you’ll probably need a few days to go through them all. For longer than 1 day I refrigerate the cookies, for longer than 3 I store them in the freezer. The night before I just put them in the fridge and they are thawed for breakfast.

      Reply

  89. Hi there – I have been wanting a recipe like this for years! It was the first one I found on Pinterest, and the first attempt was a giant success! I made them this morning for my 5 friends, who were doing a fall hike…they absolutely loved them! Thank you, thank you, thank you!

    Reply

    • I am pretty sure mine were raw pumpkin seeds. Since they are baked in the cookies they’ll get some additional crunch anyway.

      Reply

  92. Hello there,

    I just love the recipe (pumpkin breakfast cookies)I just printed out and am looking forward to making it during the Thanksgiving holiday!!!! I’m sure others will enjoy this recipe 🙂 🙂 🙂

    Reply

  94. I am so excited to see this recipe. I have been eating ready made protein bars since going virtually sugar free 2 years ago.
    Is there any way to incorporate protein powder into the recipe or do you have others to point me toward ?
    I would like to start making my own treats but need to keep the protein levels up to mitigate the carbs.
    I have made a few no cook bars and have no experience baking with protein powder and dont know how it behaves.
    Any advice ?

    Reply

    • Hi Karen, I see many bloggers bake with protein powder, I think you should have no problem incorporating it into this recipe. For starters, I added the 1/4 cup of ground flax just to increase the nutritional value. I think you could replace it with protein powder without changing the texture. If you need to incorporate more though, you could add even more incrementally as long ad the mixture doesn’t get too dry. You could also try reducing the amount of quick oat and replacing it with protein.
      Hope these pointers help to get you started baking with protein powder. Otherwise you could always try searching for a “protein breakfast cookie” recipe.

      Reply

  95. Regina! I just baked these cookies last night and Oooooooooooo, they were so yummy. My hub was into the batch before they could even cool and we packed em up this morning for breakfast. This will definitely be a keeper throughout the year and so easy to prep too! Thank you for sharing!

    Reply

  96. These are delicious! I have recently become a great fan of breakfast cookies after trying out Sarah,s from my new root, and your,s are the next gem I added to my list.

    I made some small changes, like using agave instead of honey (due to honey losing most of its minerals and vitamins when heated above 104 fahrenheit, or 40 celsius). I also used raisins instead of cranberries and chia eggs because that,s what I had at hand. The result is a dense, chewy cookie that makes a wonderfully satisfying breakfast!

    I will experiment with substituting some of the oatmeal with almonds, as another reader suggested, and also try a sweet potato version…. And I will def try your other breakfast cookie recipe as well!

    Many thanks and a lovely autumn from Berlin,

    Lady Montagu

    Reply

    • Hey Lady Montagu, so happy this recipe worked for you with the adjustments as well. I am especially grateful about the chia egg feedback. As this will make it possible to veganize these cookies as well 🙂

      Reply

  98. These breakfast cookies sound great, perfect for the start of fall tomorrow. I just bought my first jar of coconut oil. Do I measure 1/4 cup solid out of the jar or do I melt some and measure 1/4 cup out of what is melted? This may be a silly question, its my first time using coconut oil.

    Reply

    • Hi Aly, I have found that the difference between coconut oil measured as solid or liquid is minimal. Do whichever is easier for you. In the summer my coconut oil is always completely melted anyway.
      This recipe isn’t very delicate (like a French pastry might be). Minor variations won’t affect the result of delicious cookies 🙂

      Reply

    • You mean to replace some of the oats with almond flour? I have never tried this, but feel free to experiment. And let me know how it goes 😉

      Reply

  100. Bello! The recipe looks pretty interesting! But I live in Mexico and we don’t find so easily pumpkins… Do you think I could replace it with sweet potatoe pure or apple pure?
    Thank you!

    Reply

    • Hi Adeline, yes I have heard other people use apple sauce with success in this recipe. Sweet potato should work just as well. You could also try mashed banana

      Reply

  103. Can these be made crispy by baking longer? Or adding something (like a little almond flour)? I’m not a fan of chewy cookies or granola bars. Otherwise, they sound great! 🙂

    Reply

  105. I LOVE LOVE LOVE these. They’re October in a cookie, which is just what I need to keep me going through these brutal 96 degree days in August. And they really do keep me going; I feel more energized after one of those than I have in a long time. So thank you! Tomorrow, I will enjoy these in a heavily airconditioned room with a mug of Berry Blossom tea. Mmm. Can’t wait for fall…

    Reply

    • I assume pumpkin baby food is pretty much pureed pumpkin? If that’s the case, I don’t see why it wouldn’t be a good substitute.

      Reply

    • Use the leftover pumpkin in smoothies! Or used a mashed banana instead, if you don’t mind the banana taste. This recipe is awesome, exactly what I was looking for!

      Reply

  107. These are fantastic, with just the right amount of sweetness. I would love to pretend I have breakfast ready for the whole week now, but with a teenage boy around…well, we’ll see. I used the dates I had on hand instead of going out for dried cranberries. I suspect raisins or any other dried fruit would work nicely too. I also spread the mix out in a jelly roll pan and cut the cookies into bars. The end product was thinner, so the baking time didn’t increase at all.

    Reply

  108. I made a double batch for a new mom, and kept a few for myself because they were so good! Will definitely keep this recipe on hand for gifts and for ourselves.

    Reply

    • Awesome! I devoured oatmeal cookies when I was a brand new mom. It seems you need a LOT of carbs at that time 🙂

      Reply

  110. These are so good! I made some this morning but turned them in to breakfast bars instead (I didn’t have all the ingredients so my mixture was quite wet), but they are so delicious. Thanks for sharing the recipe 🙂

    Reply

  111. Thanks for making this recipe so easy to print! I really get tired of ones that don’t have that. Can’t wait to try these (love healthy pumpkin)! And thanks to Spectrum, for the coupon.

    Reply

  112. These are the best. They looked just like the picture posted when finished. And they tasted fabulous. One is enough with coffee for a great morning breakfast. I’ve made them 2 times now. The ladies in my office loved them too. Great job!
    This recipe is in my regular rotation. (fyi: I did not have pumpkin puree on hand, so I used apple sauce. The lunchable sizes are a perfect half cup.)

    Reply

    • Thank you for your awesome comment Jennifer! I am so happy to hear you and your coworkers are enjoying these. And it’s great to know apple sauce worked as a substitute for you.

      Reply

  113. I’m not traditional breakfast eater most days and prefer a healthy grab and go type of meal/morning snack. These look so appetizing and nutritrious and something I would thoroughly enjoy.

    Reply

    • These would be wonderful for you then, Paula! I struggle with having grab and go breakfasts ready for my husband. Anything store-bought is usually packed with hidden sugars. Whenever I make a batch of these, I know he’ll leave the house with something wholesome 🙂

      Reply

    • Apple butter works well too. Although it does have some added sugar. I’ve also switched the spice to Apple Pie spice. Substituted dates or dried blueberries for the cranberries. I’m looking for some dried apples but so far can only find freeze dried apples. All the different variations have gotten thumbs up around here.

      Reply

    • I haven’t tried it, but you should definitely give it a try. The eggs just help to hold the batter together, and I think “chia egg” might do the same.

      Reply

      • I have a friend who is vegan so I substituted maple syrup for honey and took out enough to make three cookies before I added the eggs. I sampled them both and found very tittle difference in the end result. I guess there is enough oil in the ground flaxseed to bind them together. So yummy!!

        Reply

  118. Hello,
    As I cannot have coconut in any form, I was wondering what could I replace the coconut oil with? Could I use butter? Thank you so much for this recipe, I am thrilled to try it!

    Reply

    • Hi Juliette, I am sure any other form of oil will work. Butter or avocado oil would probably my first go-to alternatives.

      Reply

  119. Hello there! I was just wondering…..do you absolutely have to add in the ground flax or can you completely leave that out? Thanks!

    Reply

    • Hi Megan, I don’t think the flax is essential for the texture. I just like to have it for adding nutritional value. I am sure you could just leave it out. If the dough seems too wet to form cookies, you could always add a little more oats to make up for the flax.

      Reply

  121. This recipe is exactly what I’ve been looking for for a long time! As soon as I found your recipe I headed to the kitchen and made a batch. They are so good and not too sweet. Perfect for a cookie craving. I think I should have baked them a little longer though. Next time I’ll try 20 minutes. I quit eating refinded sugar 10 months ago and recipes like this are hard to find. Thanks for making my day!!

    Reply

    • And your comment totally made my day Delina!! I am so happy you enjoy these cookies as much as I do. I also try to consume as little refined flour and sugar as possible. And I adjusted the baking times in the instructions a bit since you are the second one to say they needed longer for them 🙂

      Reply

      • I see that some folks are saying they cooked the cookies a little longer. In the recipe, it calls for the oven temp. to be 325 degrees. In the video I noticed it said 350 degrees. Maybe 350 works better?

        Reply

  123. absolutely divine. They stay with you for a long time. Making my second batch in a week. Definitely has become a favorite. Finding it takes 25 minutes to cook here in Colorado. Thanks for posting.

    Reply

    • Hi Karla, so happy to hear these have become a favorite of yours too. Interesting how they take so much longer to bake for you. I live in Calgary which also has very high altitude (though probably not as much as Colorado). Do you find your often have to increase baking times?

      Reply

  126. Thanks for sharing this recipe! It was delicious and easy to make. I didn’t have rolled oats so I used a total of 2 cups quick cook steel cut oats. Subbed pumpkin seeds with pepita seeds and didn’t have ground flax so used almond meal/flour. Even with substitutions it came out perfect.

    Reply

    • I am so happy to hear you could make this recipe work for you with what you had on hand! Absolutely my style of cooking/baking 😉

      Reply

      • Aren’t Pepita Seeds and Pumpkin Seeds the same thing? What is Quick Cooking Oats? I love all of these reciipes, the grab and go will be perfect for my kids and I. Hang in there your daughter may be going through a growth spurt and will readjust!

        Reply

        • Yes, pepitas and pumpkin seeds are the same thing! Quick cooking oats are finer than regular/old fashioned oats. I find they help bind all ingredients better than using only regular oats. If you only have regular oats, you can blend some a bit to make them finer.

          Reply

          • I only have regular oats how much should I blend to make finer and should it still look like oats not to flour texture right?

          • I’d pulse about 1.5 cups of regular oats until they look finer but definitely not into a flour. And then measure out 1 cup.

    • Yes! These cookies would be absolutely perfect in bed. In the first few weeks of nursing my new baby I always got insanely hungry during night feedings. Oat cookies were my favorite ‘in-bed’ snack 😉

      Reply

  129. Oh yes, breakfast already sitting there and waiting for me sounds just a bout perfect! These cookies look delicious, love your photography!

    I can only dream of 20 minute naps! My girl thinks 5 minutes are enough and then she’s so grumpy by the end of the day we have quite, ahem, loud evenings 😀

    Reply

    • Ahh…thank you Nora. Oh wow, and I thought my light sleeper was bad. But I totally know what the tired evening grumpiness is. Olivia usually is quite a happy baby. But since she started fighting sleep, bedtime is noisy around here too 🙂

      Reply

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