Pumpkin Breakfast Cookies are a yummy, healthy breakfast! Made with only 8 ingredients, they are great for easy meal prepping & gluten free.
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Is there really anything better than cookies for breakfast? I think not.
These Healthy Pumpkin Breakfast Cookies are the perfect combo of delicious, hearty and fun for your fall breakfasts! They’re made with wholesome ingredients like oats, pecans and fall spices.
Plus, they’re sweetened with just a little bit of maple syrup and have no refined sugars.
I’ve always been a fan of oatmeal, but hate cooking it. Yes, my Protein Packed Egg White Oatmeal is delicious, but it still requires you to wash a sticky, oatmeal covered pan.. which who has time for that?!
Baked oatmeal is a great option (especially this Chocolate Peanut Butter Baked Oatmeal) but even though it only requires one dish, it’s not very portable (unless you put it in a container to go!)
That’s where oatmeal breakfast cookies come in!
These healthy breakfast cookies are easily customizable and SO delicious! I’ve included substitutions below.
Ingredients for Pumpkin Oatmeal Cookies:
Healthy pumpkin cookies are made with only a few pantry staples. I used:
- pumpkin puree
- coconut oil
- maple syrup
- old fashioned oats (gluten free if necessary)
- ground ginger, cinnamon, nutmeg, ground cloves
- chia seeds
Making Pumpkin Breakfast Cookies is simpler than you would think!
How to make Pumpkin Breakfast Cookies:
- Put all your ingredients in a bowl.
- Mix all ingredients.
- Place your cookies on a parchment lined baking sheet + bake.
Like I said before, you can easily customize these breakfast cookies – or use one of our other breakfast cookie recipes like these Healthy Banana Breakfast Cookies or Healthy Gingerbread Breakfast Cookies!
Substitutions for oatmeal breakfast cookies:
These cookies are pretty versatile. Here are a few ways you can customize them!
To make nut free: omit pecans
To make vegan: You can sub the egg with one flax egg
Sweetener: You can sub maple syrup with honey. These cookies may not be sweet enough for you/your families taste. You can always add more maple syrup if you prefer your breakfast sweeter, but I wanted to make these cookies as low in sugar as possible.
WW Freestyle Note: Save 1SP per serving by omitting pecans.
Add ins: You can add chocolate chips to these cookies to make them more dessert-like. Nuts and seeds are also great add ins!
Pumpkin: You can substitute pumpkin with mashed banana or applesauce if you don’t have it!
Can you use quick cook or steel cut oats in this recipe?
No, unfortunately you can’t use quick cook or steel cut oats to make these healthy breakfast cookies. Quick cook oats can get too mushy when mixed with these ingredients as they are often smaller and less hearty than old fashioned oats.
With steel cut oats, they can’t soak up the ingredients and cook in time. They need to be cooked for much longer over with heat to make them edible. You’ll wind up with a mess unless you use old fashioned oats.
How to store pumpkin breakfast cookies:
Refrigerator: I recommend storing these pumpkin breakfast cookies in an airtight container in the refrigerator for up to 5 days. I would not store these on the counter as they will likely get moldy/stale tasting due to the moisture in the cookie/lack of preservatives.
Freezing: These cookies freeze very well! You can put them in a ziploc bag or a container and store in the freezer for up to 3 months.
Whether you meal prep these cookies or just enjoy them for a lazy fall breakfast, I know you’ll love them!
If you’re looking for other pumpkin recipes, check out these 30 Healthy Pumpkin Recipes
Looking for other healthy breakfast recipes? Check these out!
- Healthy Banana Bread
- Apple Oatmeal
- Pumpkin Overnight Oats
- Whole30 Potato Crust Quiche
- Egg White Oatmeal
- Pumpkin Slow Cooker Steel Cut Oats
Healthy Pumpkin Breakfast Cookies
- Preheat oven to 350 and prepare a baking sheet with parchment paper or silpat liner
- In a bowl whisk together pumpkin, coconut oil, maple syrup and egg.
- Stir in oats, spices, chia seeds and pecans.
- Drop the cookies in 1 tablespoon balls on the baking sheet about 1 inch apart (12 cookies per sheet) Press flat with palm of your hand. You can top with additional pecans if you’d like.
- Bake at 350 for 17-19 minutes until bottom of the cookies have browned. Allow the cookies to cool and store in an airtight container in the refrigerator for 5-6 days.
- To make nut free: omit pecans
- To make vegan: sub egg with one flax egg
- Oil: If you don’t have coconut oil you can use olive oil
- Sweetener: You can sub maple syrup with honey
- WW Freestyle Note: Save 1SP per serving by omitting pecans