My Breakfast Cookie recipe is VERY popular so I decided to make a fall version. If you like the classic breakfast cookies or my pumpkin energy balls , I know you will love these Pumpkin Breakfast Cookies .
The cookies are hearty, wholesome, and healthy enough to eat for breakfast. They are made with oat flour and naturally gluten-free, as long as you use gluten-free oats. They are sweetened with pure maple syrup and perfectly spiced.
I like to add chocolate chips because pumpkin and chocolate chip are a match made in heaven. If you’ve made my pumpkin chocolate chip bread , you know what I’m talking about. I also like to stir in some dried cranberries for extra fall vibes, but you can leave them out if you wish. This is a very customizable cookie.
The cookies are easy to make, you only need one bowl, and make the perfect grab and go breakfast, snack, or dessert. Pumpkin lovers will LOVE these cookies!
- Pumpkin – use pumpkin puree (100% pumpkin) and not pumpkin pie filing. Look for it in the baking aisle.
- Almond butter – I love adding almond butter for protein and healthy fat. Use a creamy almond butter make sure you stir it well!
- Maple syrup – make sure you use pure maple syrup.
- Egg – to bind everything together and for a protein boost.
- Vanilla extract – a must in cookies.
- Oat flour – to make oat flour, place oats in a blender or food processor and blend until fine. It should be the same consistency as flour. If you need the cookies to be gluten-free, make sure you use gluten-free oats.
- Spices – cinnamon, nutmeg, ginger, and cloves.
- Baking soda – make sure it is fresh!
- Sea salt – I love using sea salt in my cookies
- Oats – use old fashioned oats and not quick oats.
- Chocolate chips – you can use dark, semi-sweet, or milk chocolate!
- Dried cranberries – for a pop of color and sweetness.
How to Make Pumpkin Breakfast Cookies
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the oat flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Stir in the oats, chocolate chips, and dried cranberries, if using.
- Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. I flatten them out a little bit with the back of a spoon because they don’t spread much.
- Bake the cookies for 12 to 14 minutes or until they’re set, but still a little soft in the center.
- Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
