Enjoy cookies for breakfast with these vegan and gluten-free Pumpkin Breakfast Cookies! Made with rolled oats and lightly sweetened with maple syrup, they are a delicious on-the-go breakfast or snack. Perfect for meal prep in the fall season!
If you’re looking for more pumpkin breakfast ideas, try my Pumpkin Spice Baked Oatmeal!
‘Tis the season for all things pumpkin and pumpkin spice (have you tried my Pumpkin Bread, Pumpkin Chili or Pumpkin Curry?). Next up in the pumpkin lineup is this delicious and nourishing Pumpkin Breakfast Cookie recipe. These healthy pumpkin cookies are basically grab-and-go oatmeal, with lots of fall-inspired mix ins and warming spices.
These cookies are sweetened with maple syrup, but they’re not overly sweet, lending themselves more to breakfast food than dessert. For those who have a sweet tooth, I highly recommend the dark chocolate drizzle – the chocolate topping is so pretty too!
Here’s an overview of the ingredients and steps to make Pumpkin Breakfast Cookies. See the recipe card below for all the details!
- Rolled oats – oatmeal is the base of this breakfast cookie. Be sure to check that they’re certified gluten free, if necessary for your diet.
- Ground flaxseed – helps bind the cookies together and is rich in healthy omega-3 fats and dietary fibre.
- Warming spices – cinnamon, ginger and cloves; you can also sub 2-3 teaspoons of pumpkin pie spice, if that’s what you have on hand.
- Baking powder and sea salt
- Mix-ins – dried cranberries, chopped walnuts and pepitas. Leave out the walnuts if you need a nut-free breakfast.
- Pumpkin purée
- Maple syrup – for sweetness
- Coconut oil – can sub applesauce
- Sunflower seed butter – added for a chewier cookie texture. You can sub creamy natural peanut butter or almond butter. We like the texture better with this ingredient, but you can skip it and the recipe will still work.
- Vanilla extract
- Dark chocolate chips + coconut oil – for the optional chocolate topping
How to make pumpkin oatmeal breakfast cookies
Preheat the oven to 350 °F and line a large baking sheet with parchment paper.
In a large bowl, mix together the rolled oats, flaxseed, spices, baking powder and salt. In a medium bowl, whisk together the pumpkin purée, maple syrup, coconut oil, nut or seed butter and vanilla extract.
Add the wet ingredients to the dry and mix until well combined. It will take a couple minutes for the oats and flaxseed to absorb the wet ingredients.
Use a quarter cup measure to scoop the mixture, then use your hands to press it into a flattened ball shape. Evenly space the cookies on the baking sheet.
Bake for 17 minutes. Let the cookies cool for 5-10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
For the optional chocolate drizzle, place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring each time, until the chocolate is completely melted.
Use a spoon to drizzle the chocolate on top of the cooled cookies, or dip the entire top of the cookie into the chocolate. Let the chocolate set before transferring the cookies to a storage container.
Tips for success
Use a quarter cup dry measure to scoop the batter. This will help you evenly measure out 12 cookies per batch.
Pack the batter together as you form the cookies. Use the quarter cup measure and your hands to be sure the oats are packed closely together as you make the cookie shape. This will prevent the cookies from crumbling once they’re baked.
Cool the cookies completely before topping with the melted chocolate. If the cookies are warm, the drizzle won’t set nicely.
Don’t skip the coconut oil in the chocolate drizzle. This helps the chocolate topping to harden and set more quickly (think about coconut oil at room or fridge temperature – it’s a solid!).
More baked oatmeal recipes
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Pumpkin Breakfast Cookies
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- Preheat the oven to 350 °F and line a large baking sheet with parchment paper.
- In a large bowl, mix together the dry ingredients: rolled oats, ground flaxseed, cinnamon, ginger, cloves, baking soda and sea salt. Add the dried cranberries, chopped walnuts and pepitas and mix until evenly distributed.
- In a medium bowl, whisk together the pumpkin purée, maple syrup, coconut oil, sunflower seed butter and vanilla extract.
- Add the wet ingredients to the dry and mix until well combined. It will take a few minutes for the wet ingredients to be absorbed by the oats and flax as you stir.
- Use a quarter cup measure to scoop the mixture, then use your hands to create a flattened ball shape and evenly space the cookies on the prepared baking sheet. You should be able to make about 12 cookies.
- Bake for 17 minutes, then remove the cookies from the oven and let them cool on the pan for 5-10 minutes, before transferring the cookies to a rack to cool completely.
- For the optional chocolate drizzle, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Heat in the microwave in 20 second intervals, stirring after each, until the chocolate is completely melted. Use a spoon to drizzle the chocolate on top of the cooled cookies. Or, dip the top of the cookie right into the melted chocolate. Place the cookies back on the cooling rack until the chocolate sets.
- Store the cookies in a sealed container in the refrigerator and eat within 5 days.
- Nutrition estimate is per cookie assuming 12 cookies in a batch.
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.