These Healthy Pumpkin Breakfast Cookies are soft and chewy with autumn flavours in every bite. Packed with fibre and nutrients, they make the perfect satisfying and easy make-ahead breakfast or snack! {Gluten-free & Vegetarian}
Fall is one of my favourite times of the year and for good reason! It’s the perfect time to get those sweaters out and cozy up inside on those chilly evenings…and of course, we can’t forget about the abundance of pumpkin spice!
These pumpkin breakfast cookies are a healthy way to enjoy those autumn flavours, and they are ideal for a tasty on the go breakfast. Not to mention, they are so moist, chewy and soft from the oatmeal and pumpkin, and have just the right amount of gooey chocolate and crunch from the pumpkin seeds.
And let’s talk about that smell! It’s the ultimate Fall cookie.
If you’re looking for more pumpkin snack recipes, be sure to check out these Pumpkin Balls and Baked Pumpkin Oatmeal Muffins.
Table of Contents
Why we love this Pumpkin Oatmeal Cookie Recipe
- Easy – These pumpkin cookies are made with simple ingredients and are ready to enjoy in less than 30 minutes.
- No refined sugar – These cookies are made from all natural ingredients and contain no refined sugar, but have just the right amount of sweetness!
- Gluten-free – These cookies are ideal if you or anyone in your family has a gluten intolerance or allergy. Just check that your oats are GF certified.
- Delicious – Soft, chewy and full of fall flavours. Cookies don’t get much better than this!
Ingredient Notes
- Oats – I used a combination of rolled also known as large flake oats and quick oats to provide more texture to the cookie. Feel free to sub in certified gluten-free oats if necessary.
- Flaxseed – Use the ground flaxseed; not the whole flaxseeds. The ground flaxseeds are easier to digest whereas the whole ones may pass through undigested, which means you won’t reap all of the benefits of them such as the omega-3’s, fibre and antioxidants.
- Pumpkin seeds – Add a nice crunch to the cookies. Use raw unsalted pumpkin seeds. You can also sub in sunflower seeds or any preferred nuts, if desired.
- Pumpkin puree – The pumpkin puree is the star ingredient and is what makes these cookies moist and perfect for Fall. Be sure to use 100% pure pumpkin puree and not the pumpkin pie filling which is sweet and much higher in sugar.
- Coconut oil – The coconut oil adds some additional moisture to the cookies and a subtle coconut flavour. Use 100% unrefined extra virgin coconut oil if possible.
- Maple syrup – Use 100% pure maple syrup. You can also sub in honey if desired.
Step by Step Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix all of the dry ingredients together until combined.
In a medium-sized bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry and mix until well combined.
Using your hands or a spoon, scoop up mixture and and form into ten cookies of equal size (they should be about an inch or so thick). Place each cookie on parchment paper, leaving about an inch between each cookie.
Bake in oven for 15 minutes or until cookies are slightly firm to the touch.
Recipe Tips
- I recommend using your hands to form the cookies. It will allow you to better shape the cookies and help the mixture stay together. If you find the mixture is sticking to your hands, you can wet your hands a bit before forming the mixture into cookies or use kitchen gloves.
- I made my cookies fairly thick so that they resemble a breakfast cookie. I find that they’re more soft and chewy this way.
- Be sure to line the baking sheet with parchment paper to prevent them from sticking to the baking sheet and for super easy clean up!
- Be sure to let the cookies cool completely before storing them.
- Feel free to customize the cookies and add in extras like dried cranberries, other nuts like walnuts, pecans, sliced almonds or hemp hearts if desired.
Recipe FAQs
What makes these pumpkin chocolate chip cookies healthy?
The amazing thing about these pumpkin cookies is that they’re primarily made of oats, pumpkin, and ground flaxseed which provides that soluble fibre which can help to stabilize the blood sugar and keep those energy levels up.
Then, add in the pumpkin seeds for a dose of protein and healthy fats, some dark chocolate chips for some antioxidants and you’ve got one nutrient-packed, energizing breakfast cookie.
Can you make them vegan?
Yes! You can make these cookies vegan by replacing the egg with a vegan-friendly egg replacer.
How to Store
Once the cookies have cooled, place them in an air-tight container. They will keep in fridge for up to four days. I like to make a batch on a Sunday for easy breakfasts or healthy snacks during the week.
Can you freeze these cookies?
Yes! These cookies freeze really well. Let them cool completely and then freeze them solid on a baking sheet. You can then transfer them to a freezer bag or freezer-safe container and they will keep well for up to 3 months.
To defrost: Thaw frozen cookies at room temperature for 30 minutes to an hour before enjoying.
Recipe variations
The beauty of these cookies is that you can easily switch up the add-ins. See below for some ideas!
- Add nuts: Try sliced almonds, chopped walnuts or pecans
- Add different seeds: Try sunflower seeds, Hemp seeds or chia seeds
- Add dried fruit: Try raisins or dried cranberries
- Add more protein: Add a scoop of protein powder to the cookie mixture
More similar recipes
- Zucchini Chocolate Chip Cookies
- Pumpkin Spice Pancakes
- Pumpkin French Toast Sticks Recipe
- Pumpkin Chicken Soup
- Vegan Pumpkin Cheesecake Cups {No-Bake}
- Maple Pumpkin Spice Latte
- Vegan Pumpkin Cake
Did you make this recipe? Scroll down to leave a rating and review!
Pumpkin Breakfast Cookies
Ingredients
Dry Ingredients:
- 1 cup rolled oats can use gluten-free, if necessary
- 1 cup quick oats
- 1/4 cup ground flaxseed
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup pumpkin seeds
- 1/4 cup dark mini chocolate chips
Wet Ingredients:
- 3/4 cup pure pumpkin puree
- 1 egg
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix all of the dry ingredients together until combined.
- In a medium-sized bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and mix until well combined.
- Using your hands or a spoon, scoop up mixture and and form into ten cookies of equal size (they should be about an inch or so thick). Place each cookie on parchment paper, leaving about an inch between each cookie.
- Bake in oven for 15 minutes or until cookies are slightly firm to the touch.
- Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Notes
- I recommend using your hands to form the cookies. It will allow you to better shape the cookies and help the mixture better stay together. If you find the mixture is sticking to your hands, you can wet your hands a bit before forming the mixture into cookies or use kitchen gloves.
- I made my cookies fairly thick so that they resemble a breakfast cookie. I find that they’re more soft and chewy this way.
- Be sure to line the baking sheet with parchment paper to prevent them from sticking to the baking sheet and for super easy clean up!
- Be sure to let the cookies cool completely before storing them.
- Feel free to customize the cookies and add in extras like dried cranberries, other nuts like walnuts, pecans, sliced almonds or hemp hearts if desired.
Nutrition
Adapted from Cooking Classy
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Really tasty and easy to make! I added 3 tbsp cranberries and chopped pecans each. Would make again for sure
So happy you enjoyed the cookies! Love the addition of the cranberries and pecans — I bet that was delicious! :)