Pumpkin Breakfast Cookies Recipe
If you’re looking for a cozy, nutritious start to your morning that tastes like autumn in every bite, these Pumpkin Breakfast Cookies are a dream come true. Soft, cake-like, and warmly spiced, they’re packed with wholesome ingredients and just sweet enough to feel special. Whether you’re rushing out the door or savoring a slow cup of coffee, these cookies will make breakfast feel like a treat—without any of the guilt. Plus, they’re easy to customize and perfect for meal prep, making healthy mornings totally doable (and delicious) for the whole family.
Ingredients You’ll Need
Gathering the ingredients for Pumpkin Breakfast Cookies is refreshingly simple, and every component brings something special to the mix. From the natural sweetness and moisture of pumpkin to the hearty oats and cozy spices, each ingredient adds its own layer of flavor and texture, ensuring that every cookie is crave-worthy.
- Pumpkin puree: Adds moisture, beautiful orange color, and that unmistakable autumn flavor.
- Eggs: Help bind the cookies together and create a soft, cake-like texture.
- Maple syrup or honey: Naturally sweetens the cookies and adds a hint of caramel richness.
- Vanilla extract: Enhances all the warm, comforting flavors.
- Rolled oats: Provide hearty texture and lasting energy to keep you full all morning.
- Almond flour (or whole wheat flour): Creates a tender crumb while keeping the cookies gluten-free (if using almond flour).
- Baking soda: Gives the cookies just enough lift to stay soft and light.
- Ground cinnamon: Infuses each bite with signature warmth and spice.
- Ground nutmeg: Adds a subtle, earthy sweetness that pairs beautifully with pumpkin.
- Salt: Balances the sweetness and brings out all the flavors.
- Mini chocolate chips or raisins (optional): For pockets of melty chocolate or chewy bursts of fruit.
- Chopped walnuts or pecans (optional): Add crunch, flavor, and healthy fats—totally optional but always tasty.
How to Make Pumpkin Breakfast Cookies
Step 1: Preheat and Prep
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This not only keeps the cookies from sticking but also makes cleanup a total breeze—always a win before your first cup of coffee.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup (or honey), and vanilla extract until everything is smooth and evenly combined. This step ensures your cookies are moist and flavorful from the very first bite.
Step 3: Combine the Dry Ingredients
Add the rolled oats, almond flour (or whole wheat flour), baking soda, cinnamon, nutmeg, and salt right into the pumpkin mixture. Stir everything together until just combined—don’t overmix, or your cookies might turn out dense instead of light and tender.
Step 4: Fold in the Goodies
If you’re using chocolate chips, raisins, or nuts, gently fold them into the dough. This is where you can really make these Pumpkin Breakfast Cookies your own, so feel free to get creative with your add-ins!
Step 5: Scoop and Shape
Using a heaping tablespoon, scoop the dough onto your prepared baking sheet, spacing the mounds a couple of inches apart. Flatten each one slightly with the back of your spoon—they won’t spread much while baking, so shape them how you want them to look.
Step 6: Bake to Perfection
Bake for 12 to 14 minutes, or until the cookies are set and just starting to turn golden on the bottom. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Trust me, the wait is worth it—the texture gets even better as they cool.
How to Serve Pumpkin Breakfast Cookies
Garnishes
A sprinkle of extra cinnamon, a drizzle of almond butter, or a handful of toasted pumpkin seeds on top can make these cookies feel extra special. If you’re serving to guests or kids, a dusting of powdered sugar adds a touch of magic too.
Side Dishes
Pair your Pumpkin Breakfast Cookies with a creamy Greek yogurt parfait, a fresh fruit salad, or even a smoothie for a balanced and satisfying breakfast spread. They also make a wonderful mid-morning snack alongside a hot latte or chai tea.
Creative Ways to Present
Stack a few cookies and tie them with kitchen twine for a sweet, giftable breakfast. Arrange them on a rustic wooden board with bowls of nut butter and fruit for a brunch buffet. Or, pack them into small containers for an on-the-go treat that feels homemade and loving even on the busiest mornings.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Pumpkin Breakfast Cookies in an airtight container at room temperature for up to five days. They stay soft and moist, so you can grab one for a quick breakfast or snack anytime.
Freezing
These cookies freeze beautifully—just pop them into a freezer-safe bag or container. To prevent sticking, separate layers with parchment paper. They’ll keep well for up to three months, making healthy breakfasts a breeze all season long.
Reheating
If you prefer your cookies warm, a quick 10-second zap in the microwave brings back that fresh-baked texture. For a crispier edge, reheat in a toaster oven for a couple of minutes. Either way, they’re delicious!
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just be sure to roast, mash, and drain your fresh pumpkin well so it’s not too watery. The flavor will be even more vibrant and earthy.
Are these Pumpkin Breakfast Cookies gluten-free?
Yes, if you use certified gluten-free oats and almond flour, these cookies are a wonderful gluten-free option. Double-check your labels to be sure if you’re baking for someone with celiac disease or gluten sensitivity.
Can I add protein powder or seeds to the dough?
Definitely! Stir in a scoop of your favorite protein powder, chia seeds, or flaxseeds for an extra boost of nutrition without sacrificing flavor or texture.
How do I make these dairy-free?
These cookies are naturally dairy-free as long as you use dairy-free chocolate chips or skip them altogether. Every other ingredient is plant-based or dairy-free by default!
Can I double the recipe for meal prep?
Yes, this recipe doubles (or even triples) easily. Make a big batch and freeze extras for grab-and-go breakfasts or snacks throughout the week.
Final Thoughts
If you’re craving a breakfast that feels like a cozy hug, you simply have to try these Pumpkin Breakfast Cookies. They’re easy to whip up, endlessly adaptable, and packed with goodness—perfect for busy mornings or anytime you want a little taste of fall. Give them a try and watch them disappear!
Print
Pumpkin Breakfast Cookies Recipe
- Total Time: 24 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious and wholesome pumpkin breakfast cookies made with oats, almond flour, and warm spices. These soft, cake-like cookies are perfect for a nutritious morning meal or a convenient snack, featuring the rich flavors of pumpkin, cinnamon, and nutmeg, naturally sweetened with maple syrup or honey. Gluten-free options available with certified ingredients.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup almond flour (or whole wheat flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Add-ins
- 1/3 cup mini chocolate chips or raisins
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, eggs, maple syrup or honey, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the rolled oats, almond flour, baking soda, ground cinnamon, ground nutmeg, and salt. Mix thoroughly until all the dry ingredients are evenly incorporated.
- Incorporate Optional Add-ins: Gently fold in mini chocolate chips or raisins, and chopped walnuts or pecans if you are using them, to add texture and extra flavor.
- Shape Cookies: Using a spoon or cookie scoop, place heaping tablespoons of the dough onto the prepared baking sheet. Flatten each slightly to help them cook evenly.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the cookies are set and the bottoms turn lightly golden.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- These cookies have a soft, cake-like texture, making them ideal for meal prepping or quick breakfasts.
- Store the cookies in an airtight container for up to 5 days to maintain freshness, or freeze them for longer storage.
- For an extra nutritional boost, add chia seeds or ground flax seeds to the dough.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
