Healthy Pumpkin Breakfast Cookies are a delicious fall breakfast! Made with only 8 ingredients, they are perfect for meal prepping & naturally 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.
You could always add more sweetener if you prefer, but we wanted these cookies to be low in sugar to start your day off the right way!
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 breakfast cookies come in!
These Healthy Pumpkin Breakfast Cookies are easy to make, require minimal dishes and solve the problem of needing a portable breakfast!
Healthy breakfast cookies get baked on a cookie sheet, cool and then can easily be stored in the fridge or freezer for grab and go breakfasts.
You can eat them cold out of the fridge, but I recommend popping them in your microwave or toaster oven so they get nice and warm.
Click here to pin this recipe for later.
What you’ll need to make these Pumpkin Breakfast Cookies
- pumpkin puree
- coconut oil
- maple syrup
- vanilla extract
- old fashioned rolled oats (gluten free if necessary)
- cinnamon
- ginger
- nutmeg
- cloves
- chia seeds
- pecans
Substitutions for this recipe:
- 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
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 overnight oats.
Whether you meal prep these cookies or just enjoy them for a lazy fall breakfast, I know you’ll love them! Something I want to call out is that 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.
I like to add maple sweetened almond butter on top and find that’s the perfect combo!
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 Pumpkin Breakfast Cookies
Ingredients
- ¾ cup pumpkin puree
- 3 tablespoons coconut oil melted and cooled
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup old fashioned rolled oats gluten free if necessary
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 tablespoon chia seeds
- ½ cup chopped pecans
Instructions
- 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, vanilla extract and eggs.
- Stir in oats, spices, chia seeds and pecans.
- Drop the cookies in 1 tbsp balls on the baking sheet about 1 inch apart (12 cookies per sheet) 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.
Notes
- 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
Chelsea
December 6, 2018 at 4:59 pmThese are delicious!! I made them and freezed half per the suggestion in the recipe. Have been heating them up + topping with peanut butter for breakfast. So good!
The Clean Eating Couple
December 6, 2018 at 5:09 pmYum!! Love the peanut butter on top!
Sherry
September 4, 2019 at 7:12 amJust found this and was wondering is the nutritional information per cookie? Is a serving a single cookie?
Thanks!!
The Clean Eating Couple
September 4, 2019 at 11:07 amHi! Yes, this recipe makes 12 cookies and the serving size on the nutrition facts is listed as 1 cookie. You could of course eat more or less, but that’s what the nutrition facts are for. Thanks!