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.
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 or for easy snacks.
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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 without eggs by soaking the flax meal in the recipe in ½ cup of water until gelled, before mixing with the other wet ingredients. 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. A combination of chopped nuts (like pecans or walnuts) or seeds (like sunflower seeds) and chocolate chips also make great add-ins.
Cranberries give the cookies a nice chewy texture and sweet-tart flavor. If you prefer, instead of sugar-sweetened cranberries, you can find apple juice infused cranberries or completely unsweetened dried cranberries on Amazon.
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.
To shape the batter into cookie shape, I am using my ¼ 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 paper lined baking sheet and the dough 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.
These healthy breakfast cookies are also great to make ahead. Often I make a double batch, then store the cookies in a ziplock bag in the freezer.
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?
Pumpkin Breakfast Cookies
- ¼ cup coconut oil melted
- ¼ cup honey or maple syrup
- 1 cup rolled old-fashioned oats
- 1 cup quick cooking oats
- ⅔ cup dried cranberries unsweetened
- ⅔ cup pumpkin seeds
- ¼ cup ground flaxseed
- 1 teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon sea salt
- ½ cup pumpkin puree
- 2 eggs * beaten
- 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 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.
Pumpkin itself is not very high in sugar. It is naturally sweet, but its sugar content is relatively low compared to many other fruits. When used in recipes like these breakfast cookies, it adds a delightful sweetness without the need for excessive added sugar.
Yes, you can substitute honey with other sweeteners like maple syrup or agave nectar to make the cookies vegan. Adjust the quantity according to your desired sweetness level.
Absolutely! You can make a larger batch and store the cookies in a ziplock bag in the freezer for later consumption. They can be easily thawed and enjoyed as a quick breakfast or snack.
The amount of sugar in these cookies is relatively moderate, primarily coming from the natural sweetness of pumpkin and a small quantity of honey. You can adjust the sweetness level by using alternative sweeteners as well.