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 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.
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 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.
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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.
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?
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Pumpkin Breakfast Cookies
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
- Preheat oven to 350 F. Line a baking sheet.
In a small bowl warm 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 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.
- 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
Michelle
What would you use to replace the egg that would help it stick together?
Jean
I’ve been making these for quite awhile and love them but have been told to
avoid coconut oil. Could a use another oil? Avocado, canola….
Lisa Robins
These are great! I’m not a fan of dried cranberries, so I substituted a mixture of dried apricots and prunes. I also cut the pumpkin seeds with sunflower seeds. I can’t eat flax, and I’ve substituted coconut and whole wheat flour both with great success. The best thing is that every single version has been delicious. I almost don’t want to call them cookies because they are so nutritious. One of these little nuggets is the perfect snack to deliver the protein and energy you need to bridge to the next meal. They are also the perfect cheat when you skip breakfast. Just gorgeous, easy food. Thank you so much!
Kym
Have you costed out this recipe for a single batch? It sounds expensive to start a batch.
Ann Smith
Made these today, they taste really good but I need to add a little something to add bit more depth in flavour. I may try adding black pepper for a twist. I may also try the garam masala mentioned above.
Laura
2nd batch, added 1 tsp garan masala. We really enjoyed the garam added.
Regina | Leelalicious
I bet that the warming spices of garam masala pair really well with pumpkin
Jackie
I made these today (as written, only substituting agave nectar instead of honey) and they turned out great for our family’s relatively clean lifestyle (vegetarian and fresh and organic as possible). I would NOT try to use a granulated fake sugar or eliminate the healthy oil as others have considered. They are not meant to be sweet so trying to substitute a fake alcohol sugar – which often have a distinctly unpleasant aftertaste – might ruin the nicely balanced oat and pumpkin flavor. The oil is necessary to hold the cookies together and subbing something like applesauce for the oil (which nicely absorbs into the oats) might make the dough unmanageable and “gloopy.”
Katherine
is there a good alternative to the oil. or at least a way to reduce it
Elise
These are so easy to make and taste so good! They keep well in the fridge and sure make deciding what to have for breakfast easy! Thanks for the recipe!
Penn
Is it necessary to use a liquid sweetener? Would the cookies hold together if I was to substitute a granulated sugar substitute? I need to reduce the carbs from the added sweetener. I understand I would have to figure out the correct amount of sweetener…just wondering if you can help with the idea as far as keeping the structure of the cookie based on your knowledge?
Regina | Leelalicious
The liquid sweetener helps keep everything together, however you should be able to make it work with granulated sweetener. In that case you just may need a bit more puree or oil, or even milk/water.
Margie
Been making these cookies for a long time. Love, love love them. Sometimes I will add walnuts and white chocolate chips. Today I did mini dark chocolate chips and half pumpkin seeds and half walnuts. Will be making these forever. Making them right now for my co workers.
Regina | Leelalicious
I love all they ways you are making this recipe your own. Walnuts and chocolate chips sound like amazing add-ins for these
Virginia S
Hi, I am wondering if these turn out soft ? Or crunchy are they crunchy like store bought granola bars? Thanks.
Regina | Leelalicious
No they are not crunchy. It is more like a firm baked oatmeal texture with some crunch from the pumpkin seeds in it
Michelle
Can you use applesauce for the coconut oil?
Aline Stewart
Made these and they came out amazing!! I used all old-fashioned oats as I don’t have quick oats and subbed maple syrup instead of honey…I also added crushed walnuts, dark chocolate chips and chia seeds to the recipe and they came out really well!! Very easy recipe to follow, so delicious!
Magda Bowen
Healthy and tasty….perfect!
Linda
These are hearty and good. I followed the recipe exactly as is and they turned out great!
Luanne
What do think about using all quick oats or steel oats maybe rinsed or soaked for a short time?
Regina | Leelalicious
All quick oats should be fine. I don’t think steel cut oats will stick together as well
Linda sokolsky
Can I replace the quick oats with more old fashioned rolled oats?
Regina | Leelalicious
You could pulse some of the rolled oats in a blender to make them finer – more like quick oats. This makes the batter hold together a little better. But it will also work with just rolled out.
Jane
I cannot stand the taste of flax. What can I use in place of the ground flaxseed?
Regina | Leelalicious
The flax is kind of optional although it helps a little to hold the cookies together. Maybe you can use some (oat) flour instead – I estimate about 2 tablespoons.
Michele Rush
I made these delicious cookies and will be keeping this recipe as a new favorite in my household. Love how the 1/4 cup measure makes the perfect round cookie. I followed this recipe method with the exception of switching the dried cranberries for Chopped Crystallized Ginger. These Cookies are a healthy option for a healthy pack able to go snack. Gluten free is good anytime! Going to make them again this morning and add: 1/2 tsp baking soda, 1/2 tsp baking powder, 2 tbsp hemp hearts and see how it works out! Thank you very much for this delicious recipe ! Its a keeper! In fact this healthy cookie should be available in those fancy coffee shops! 🙂