These hearty and delicious Pumpkin Breakfast Cookies are a rather delightful way to enjoy a simple breakfast on the days you just want to keep things extra easy (and seasonal).
They are gluten free, dairy free, and egg free so they are great for all different types of dietary approaches. Plus, they are super forgiving, so feel free to tweak where needed to make them work for you.
I adore them with a cup of coffee in both the morning and the afternoon and my kids love them tucked into lunch boxes and as an afternoon snack.
Pumpkin Oatmeal Breakfast Cookies
- 1 cup quick oats
- 1 cup rolled oats
- 1/3 cups ground flax seeds
- 1/3 cup chopped walnuts
- 1/3 cup chocolate chips make sure to buy dairy free if you want to keep recipe vegan
- 1/3 cup dried cranberries
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher sea salt
- Line a rimmed baking sheet with a silat mat, parchment paper or lightly coat with cooking spray.
- In a large bowl combine all the ingredients and gently stir until you have a thick, sticky batter.
- Scoop a heaping tablespoon of the batter into your hands free form your cookie. They dont spread much in the oven so make sure you have created a round flat disc-like cookie shape (see video for example).
- Get 12 cookies on your tray and bake for 15 minutes. Cool and enjoy!
- Cookies will last up to one week stored in an airtight container in the fridge.
Looks great! Can’t wait to make this tomorrow with my two babies
Dawnette Johnson says
Thank you for your delicious recipes… I ha very multiple allergies so it’s nice to find these. I can’t have wheat, soy, corn,rice, or potato, no nuts and only seeds I can have are pumpkin… so thank you beyond words… God bless you and stay safe.
It’s my pleasure, Dawnette! SO glad you are enjoying them. Thanks for letting me know.
Ariane Duval-Godbout says
So good!! I already make them twice. Thank you so much Dani.
Could you use avocado oil in place of the coconut oil?
I think that would work just fine!
Dani-First off, thanks for the fabulous recipes over and over again. I cook almost exclusively off of your site, my family loves your recipes and I love that they are healthy without me having to think too hard about it or spend all day in the kitchen! So, thank you!
My Idea-I’ve made this recipe twice now and they are my kids new favorite. They don’t want cookies anymore, they want these! This is absolutely fine with me! So In the video you said that this might make good granola, which made me think, “Why not granola Bars?” So that’s what I did. Mostly because It’s easier than forming cookies. So I doubled the batch and pressed it into an 11×15 cookie sheet. I think it takes ten minutes longer to bake the whole pan, but it makes 36 granola bars, which have been fantastic for lunches, breakfast and snacks. I added pepitas to the first batch in place of half the walnuts and added a couple of tablespoons of chia seeds, as well, today. I love that this recipe is so versatile! The biggest thing with the granola bar version is to cut them (mostly) while they are hot, but let them cool COMPLETELY before removing them from the pan as they tend to fall apart otherwise. I wrap the ones for school lunch in parchment or saran wrap and keep the extra’s in a airtight container in the freezer for freshness. 🙂
Did not work at all. They did not form into any kind of shape, just fell apart in my hands and I ended up just trying to form them on the parchment paper. Made recipe as stated but left out choc. chips and put 1/4 cup of pumpkin seed instead. Not sure what went wrong. Is there supposed to be an egg in the recipe?
That’s strange. Did you follow the recipe verbatim? And did you use both types of oats? The recipe doesn’t call for an egg, so I’m not sure what went wrong.
I had a little trouble keeping them together so chilling the batter in the fridge to see if it helps. First batch is very tasty though. Love your clean eating recipes and You Tube channel Dani.
Excellent recipe. I put mine in muffin tins about 1/2 full. Next time I’m doing granola bars. Thanks so much for this recipe.
Yay! So glad you enjoyed it.
Can you use 2 cups of rolled oats instead of 1C rolled oats and 1C quick oats?
I think that would be fine! The end result may be a little heartier but still delish.
Amanda m says
Delicious! I took a little short cut…
I happened to have an over abundance of maple sugar instant oat meal packets. So I measured out the packets to 2 cups oats, and omitted the maple syrup as the oat meal packs were already sweetened. Followed the recipe exactly otherwise. Came out wonderful! Thank you!
HA! Great trick Amanda. So glad you made the recipe work with what you had on hand.
Jen Reitz says
I love your recipes. This is probably my favorite. There are just some recipes that work for some people. I have made the breakfast cookies and the kids really like those. Lately I have been tripling most of the recipe and only adding an extra cup of oats, for a little more of a cake-like texture. This seems to work really well in a 11×17″ cookie sheet and saves the time of forming each individual cookie. I just mix, dump, press it into the pan and bake at 350 until it’s slightly risen then I top with another handful of chocolate chips. I use the mini chips, as you get “more” chocolate coverage in every bite, which is important to my kids. I’ve found that substituting Bob’s Red Mill, shredded, Unsweetened coconut is a great substitute option, instead of oats, for those who want to make a more paleo friendly version. I’ve also substituted chia for flax and changed out the nut variety depending on what I have in the pantry. I’ve used dried magoes, pineapple, blueberries and cherries instead of or in addition to the dried cranberries (just keep the proportions the same), I’ve substituted mashed banana’s and even applesauce for all or part of the pumpkin… So many options! I love how versatile this recipe is. I’ve used it for years and now my kids are making it. It’s perfect for beginner bakers and really healthy too. We pre-prep a lot of school morning breakfast varieties using this recipe for the base. Some of our favorite flavors are: Chocolate Almond and Coconut, Dark Cherry Chocolate, Blueberry Muffin with White Chocolate, Mango Pineapple Coconut and of course, the original recipe is still one of our favorites, especially in the Fall. Thank you again. This recipe has become a huge part of what makes our mornings work without having to resort to processed garbage food that does nothing to help fuel our day and my kids love it. I hope this review helps with some ideas for substitutions and fun flavors to try. 🙂