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
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?