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.
A. Berlin
I just made these cookies, and I think they're great! Easy to make, pretty healthy - loaded with nutrition. I used maple, and didn't have cranberries so hey, dark chocolate chips worked as a good substitute. But I'm looking forward to cranberries for tartness. My kiddos like to have them with milk or plain yogurt - like granola. Thanks for sharing the recipe - I know I 'll make them again.
Jennifer @ Leelalicious
I'm so glad you and your kids love this recipe! The addition of dark chocolate sounds wonderful! 🙂
Rebecca
Hi!
These sound really good. I'm wanting to use up some fresh cranberries. I know it sounds odd, but could I possibly use fresh instead of dried? Thanks!!
Regina | Leelalicious
Hi Rebecca, I have never tried to make them with fresh cranberries but I think that should work too. The final cookies may be a bit more moist and maybe a bit more tart.
Helene
Nice recipe, very versatile, not too sweet, perfect for a mid morning snack or to take for a hike. I added half the amount of cranberries and put in coconut flakes to make up the difference. Forgot to grind up the flax seeds. Also found 350 degrees too high, browned too quickly on bottom, 325 degrees worked, could be my oven. Not overly sweet but could drizzle a little icing if looking more for a sweeter snack. Perfect to use any leftover pumpkin from thanksgiving. Better than most granola bars you buy in the store.
Jennifer @ Leelalicious
Thanks for your kind review, Helene! Your variations sound wonderful! 🙂
Deborah F.
Okay, I want to reduce or eliminate the flax because it will block a drug I'm using, unfortunately. I realize this will affect the texture and cohesiveness of the batter....but I'm willing to try. Do you have any suggestions, maybe an extra egg, substituting flaked coconut or maybe chia seeds? (although chia seeds can block the drug too due to the high salicylate amount). Thanks
Regina | Leelalicious
I think the cookies might work fine without the flax. But if it doesn't hold together well, you can try another egg or maybe a couple tablespoons of (oat) flour to make up for the flax.
Christine DAvella
Definitely NOT a pumpkin person so I will eliminate the pumpkin purée and pumpkin spice and just use organic cinnamon. Thinking I will spread out and press firmly in a pan and use cookie cutters for cute shapes thereafter!
Jennifer @ Leelalicious
That sounds like a great plan, Christine! Let us know how they work out for you. 🙂
Pamela
How can I sub out coconut oil? My son has a tree nut allergy and I try to stay away from coconut as a precaution.
Jennifer @ Leelalicious
Some melted butter would be delicious as long as you are fine with dairy. Otherwise, a neutral-tasting oil like canola or sunflower should also work.
Jane K
Avocado oil is actually very neutral tasting and more healthy than seed oils. Might want to give that a try. They sell it at Target and Walmart.
Jennifer @ Leelalicious
Yes, avocado oil would be a perfect replacement as well! 🙂
Marlene
Thank you so much for this recipe! I make these just about every week as break snacks at work. So much healthier than pretty much all the bars sold in stores. I switch up the fruits, nuts, and seasonings -- today I made Maple Date Walnut, another favorite was Cranberry White Chocolate Vanilla Macadamia Nut! Seriously, I have never been this loyal to any recipe! <3
Jennifer @ Leelalicious
Those flavour combinations sound amazing! Thank you for letting us know you enjoy this recipe. 🙂
Donna
Can the cookies be frozen after cooling or would that change the taste?
Jennifer @ Leelalicious
Hi Donna, I think you could probably freeze the cookies without much change in the taste. One component that freezing can affect is texture, but that is usually only if the food is stored for a long time. If you freeze these for only a few months, I think they will be fine.
Helene
I've made these often, keep enough for a few days and freeze the rest and they freeze wonderfully. Excellent versatile recipe.
Maggie
Can I substitute something for the coconut oil? I'm allergic to it but I want to try this recipe! I know butter can substitute it but so can applesauce mixed with another oil. Do you have any recommendations?
Jennifer @ Leelalicious
Hi Maggie, yes, melted butter would be great, but you should also be able to use any neutral-tasting oil such as avocado oil, grapeseed oil, or sunflower oil. I hope this helps! Let us know how the recipe works out for you if you try it. 🙂
Cheryl
These look delicious! Could they be made into muffins instead and if so, what would be the cooking time?
Jennifer @ Leelalicious
Hi Cheryl, I think that you could probably bake these in muffin cups if you like, but they won't have a cakey texture and will likely be more of a chewy, granola bar texture. You will want to make sure that you either grease the muffin tins or line them with muffin liners to ensure they don't stick. I'm not certain of the baking time, but it would vary depending on how large you make the muffins. I recommend that you bake them for the 15 to 20 minutes listed in the recipe, and then extend it by 5-minute intervals if you find they need more time. You will know they are done when they are slightly golden around the edges and perfectly set. Let us know how it goes if you try making these cookies as muffins.
Kathy
Delicious I didn’t have pumpkin purée but had sweet potato purée and it was amazing! Taking them on the road! Thank you!
Jennifer @ Leelalicious
I'm glad these worked out for you, Kathy! The sweet potato puree must have been delicious!
Lyndal Christoffersen
These pumpkin breakfast cookies are easy to make and super delicious! I added a mixture of pumpkin seeds, sunflower seeds, and dried cranberries from an organic salad topper mix from Nature Source which I had purchased from Costco. I also added a 1/3 cup+ of white chocolate chips that adds a bit more sweetness. I love that this is an easy to go breakfast or nutritious mid day snack at work! I would definitely make these again!
Jennifer @ Leelalicious
It is so wonderful to know that you could modify this recipe with success! I particularly love your idea to add white chocolate chips to the mixture.
Claire Zaman
Sub for coconut oil? I'd love to make these for my mother in law, but she cannot have anything coconut related.
Jennifer @ Leelalicious
Replacing the coconut oil with some melted butter would be very delicious in these breakfast cookies. 🙂
Liz
These look awesome! Do you think replacing the quick oats with quinoa flakes would work? Also what are your thoughts about adding collagen powder? I've added it to other bars and cookies to increase nutritional density and protein! thanks
Regina | Leelalicious
I think both would great in here. Because quinoa flakes are finer than quick oats, I'd use less. And if using collagen I would also reduce some other dry ingredient (like quick oats or quinoa flakes) to try and balance the liquid/dry ratios
Mary Ellen
I don’t have quick cooking oats can I use all rolled oats?
Thanks
Regina | Leelalicious
Hi Mary Ellen, yes all rolled oats will work. I find the batter holds together a touch better with some quick oats, but it will works and taste the same with only rolled oats. You could also pulse the rolled oats in a blender or food processor a couple of times, to get a similar effect as using half quick oats.
Heide Linde Horeth
These cookies are very filling and wholesome. I'm looking forward to tossing in other additions like nuts, dried apricots, and coconut. Is there a way to keep them crisp? Thank you!
Jennifer @ Leelalicious
Hi Heide, I'm glad you enjoyed these cookies! I'm not sure if there would be a way to keep them crisp as the cookies contain quite a bit of honey and coconut oil. They kind of end up more in the realm of a chewy granola bar texture. You might be able to retain a crisper texture if you bake them longer but I can't say with certainty what results longer baking time would yield. Let us know if you try it with your next batch.
Brenda
I find that when I want to keep baked goods crisp, I store them in tins rather than plastic.
Jennifer @ Leelalicious
That's a great tip, Brenda! 🙂
Julia Beehler
I cannot use coconut oil. What can I substitute for the coconut oil?
Jennifer @ Leelalicious
Hi Julia, I think that either unsalted butter or ghee would be suitable replacements.
Stephanie
Yum, what a healthy breakfast. These would be great for grab and go.
Jennifer @ Leelalicious
For sure! These and a cup of coffee or Chai tea make for a wonderful grab-and-go breakfast!
Dorothea
These are the best! I love having them for breakfast but they're also a good nutritious snack. My go to breakfast on the go.
Jennifer @ Leelalicious
Thank you so much, Dorothea! I'm so glad you like these cookies!
JOANNE VAUGHT
The second time I made these, I replaced the coconut oil with 1/4 cup of applesauce and it came out just as good.