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 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
Ingredients
- ¼ cup coconut oil melted
- ¼ cup honey or maple syrup
- 1 cup rolled old-fashioned oats
- 1 cup quick cooking oats
- â…” cup dried cranberries unsweetened
- â…” 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
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 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.
Notes
Nutrition
Random Questions
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.
Mika
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 🙂
Regina
Hey Mika, so happy you enjoyed these. And great to hear they work as bars too 🙂
Aubrey
Mika, how long was your bake time to make bars?
Amy
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.
Regina
So glad to hear my efforts to make this site as user-friendly as possible are appreciated. Enjoy the cookies!
Jennifer
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.)
Regina
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.
Paula
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.
Regina
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 🙂
Jess @ whatjessicabakednext
Love these cookies! So delicious and packed full of goodness! Definitely would love to start my morning with a batch of these! 😀
Regina
You are right with your description. They are packed full of good for your ingredients!
Winnie
These cookies look AMAZING !!
I can't wait to try them, right after Passover
Regina
Thanks so much Winnie 🙂 Let me know what you think if you try them
Jennifer
Has anyone tried to use applesauce instead of the pumpkin?
Regina
Hi Jennifer, yes I have heard from readers who used applesauce in the cookies successfully.
Karol
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.
Alele
You can try your own apples. Do you have a dehydrator? If not, you can use your oven.
Julia
This breakfast cookies look wonderful! Could I sub the eggs for chia seed?
Regina
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.
Janis
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!!
Regina
Awesome! I am happy to hear your vegan substitutions worked out well
Juliette
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!
Regina
Hi Juliette, I am sure any other form of oil will work. Butter or avocado oil would probably my first go-to alternatives.
Megan
Hello there! I was just wondering.....do you absolutely have to add in the ground flax or can you completely leave that out? Thanks!
Regina
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.
Karol
I've used ground Chia seeds and it worked fine.
Lisa
Can these be frozen?
Regina
Hi Lisa, I believe I have frozen them before. If I remember correctly, once thawed they were a little softer (not holding up quite as firmly) but still delicious.
Janis
What about freezing them before you bake them and cooking as needed when thawed?
Regina
Hi Janis, I never tried freezing the batter. Let me know if you try it. I'd love to know how it turns out
Delina
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!!
Regina
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 🙂
Deborah Koland
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?
Regina
Thanks for noticing this Deborah. I have indeed started baking these at 350 F. I will make sure this is reflected in the recipe.
Jeanette
I'm looking at the nutritional info. Is a serving size one cookie?
Regina
Yes Jeanette, the info is for 1 cookie.
Karla
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.
Regina
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?
Carol
oh these breakfast cookies sound amazing and healthy. Could you give me the nutritional breakdown, calories, etc.
Regina
Hi Carol, I just uploaded some nutritional facts in the post above. Hope that helps 🙂
Carol
Thank you so very much for your quick reply. I'm excited to make these scrumptious looking cookies.
Regina
You are very welcome Carol. Let me know how you like them!
Grace
Can you use the solid coconut oil in these breakfast cookies?
Regina
Hi Grace, should have been more clear in the instructions. The coconut oil should be melted.
Dawn
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.
Regina
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 😉
Anne M
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!
Regina
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.
Regina Thomson
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?
Regina
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.
Jacquee
YUM and so colourful!! I am a big fan of breakfast cookies and make ahead meals for on-the-go.
Regina
Thank you Jacquee. I really thought the orange, green and burgundy made a beautiful fall color palette.
Angie@Angie's Recipes
These refined sugar free breakfast cookies look fantastic, Regina.
I bet you can have this breakfast in bed :-))
Regina
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 😉
Nora @ Savory Nothings
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 😀
Regina
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 🙂
Debbie Fabio
My understanding is that oats are not gluten-free unless you specifically purchase gluten-free ones.
Christina Schilling
I have a friend with celiac disease, and she does have problems with oats. I would strongly recommend to use a product that is known to be gluten-free. Quinoa flakes could be an alternative, even though the texture of the finished product will be different; also a mix of rice flakes and quinoa flakes may be suitable.
Thais Evans
Also make sure the Oats you use are Gluten Free Oats there is a difference
Kristina
Agree!!
Jane
Gluten is in wheat products.
annamarie dodge
there are oats that are gluten free...look at the label before purchasing, no reason to buy another product all together.
Regina
Yes, oats can be contaminated during processing (but naturally they do not contain gluten). Look for certified gluten free oats to be sure.