These healthy pumpkin breakfast oat cookies disappear within 24 hours every time I make them. Wholesome enough to grab for breakfast, delicious enough that my kids request them as an after-school snack. And when something this good takes just 25 minutes to make and the whole house devours them, you know I'm making these on repeat all season long.
Be sure to check out easy gluten-free pumpkin scones and gluten-free chocolate chip pumpkin bread if you're looking for more wholesome pumpkin recipes.
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"These cookies are really good. I made them for my son's 2nd birthday and him and his sister both loved them. Cookies for breakfast! I should have doubled the recipe like you suggested."
- Ashley
Recipe at a Glance
- 🍪Taste & Texture: Soft and chewy with warm pumpkin spice, cinnamon and sweetness from chocolate chips.
- 🕰️Time: 25 minutes
- 🥛Dietary Notes: Gluten-free, dairy-free, oil-free.
- 🍽️ Servings: 14 cookies
- 💚 What makes these different: These healthy pumpkin breakfast cookies have added nutrients from ground flaxseeds, are customizable, kid-friendly, and a good source of both protein and fiber.
Have a question? While I'd love for you to ask me below, if you need an immediate response, try asking AI!
Why We Love These Healthy Pumpkin Breakfast Cookies
- Protein and fiber. Each cookie contains 5 grams of protein and 3 grams of fiber! Try these protein peanut butter banana muffins if you like protein-rich baked goods.
- Easy, one-bowl. These cookies require just one bowl (less cleanup) and are ready for the oven in 15 minutes.
- Delicious any time of day. Don't let the name "breakfast" fool you - we love these as an afternoon snack and also as a little sweet treat after dinner.
- Wholesome ingredients - Made with whole grain oats, ground flaxseeds and no refined sugars. I use a similar combination of ingredients in my healthy chocolate baked oatmeal.
When fall comes around, I always make these healthy pumpkin breakfast cookies (and these almond flour pumpkin muffins). But I recently retested them and made a few small tweaks to really make them the best pumpkin breakfast cookies. I used more pumpkin puree and added almond flour, and the results were fluffier and a little more moist. The first batch I made was gone in less than a day!
Just like my healthy breakfast cookies, these are so easy to make ahead (store in the fridge to extend freshness). Perfect for eating alongside some hard-boiled eggs and fresh fruit for a well-rounded breakfast. Mornings never got easier!
And as an added bonus, my kids love these. I'm sure the chocolate chips have something to do with it, but I do love knowing they are getting real, nutritious food in these cozy pumpkin breakfast cookies.
Jump to:
- Recipe at a Glance
- Why We Love These Healthy Pumpkin Breakfast Cookies
- Ingredient Notes
- Substitutions and Variations
- How to Make Healthy Pumpkin Breakfast Cookies
- Sara's Tips & Notes for the Best Healthy PUmpkin Breakfast Cookies
- Recipe FAQs
- How to Store and Freeze
- More Better-for-You Pumpkin Recipes!
- Healthy Pumpkin Breakfast Cookies
Ingredient Notes
- Rolled oats - Also known as old-fashioned oats. If making for someone with a gluten sensitivity or celiac, be sure to use certified gluten-free oats. Although oats don't contain any gluten naturally, they may become contaminated with gluten during processing in facilities that also process wheat.
- Canned pumpkin - Use canned pumpkin/pure pumpkin puree, not pumpkin pie filling. Make sure the only ingredient is pumpkin. Use the leftover pumpkin for my popular homemade pumpkin granola.
- Natural peanut butter - Make sure to use drippy, natural peanut butter (the only ingredient should be peanuts and maybe salt). Costco makes a great one and I also like Once Again peanut butter.
- Almond flour - Use almond flour and not almond meal.
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
Sara's clean food tips: I highly recommend organic oats. Like most grains, oats can be sprayed with glyphosate. If avoiding herbicides and pesticides is important to you, choose organic.
Chocolate chips should contain sugar, chocolate, and cocoa butter. My favorite brands include Equal Exchange, Enjoy Life and Hu Chocolate (these are refined sugar-free, too).
Substitutions and Variations
- Nut free. Swap the peanut butter for sun butter. For another nut-free snack, try these nut-free energy balls.
- Vegan. Use an egg substitute and dairy-free chocolate chips.
- Add-ins. Include some of your favorite add-ins. I like adding chopped walnuts and pumpkin seeds into mine. Pecans would also be a good option.
- Skip the chocolate chips. To reduce the added sugar (or if chocolate just isn't your thing), swap the chocolate chips for unsweetened dried cranberries.
- Drizzle with glaze. Make coconut butter glaze and drizzle on top for extra flavor and slight sweetness (I'd skip the chocolate chips if adding the glaze).
How to Make Healthy Pumpkin Breakfast Cookies
- Step 1: Whisk the wet ingredients together in a medium-sized mixing bowl.
- Step 2: Add the remaining dry ingredients (aside from the chocolate chips) and mix until fully incorporated.
- Step 3: Fold in the chocolate chips.
- Step 4: Using a spring-loaded cookie scoop, scoop the mix onto a prepared cookie sheet (use a heaping 2 tablespoons of mix per cookie).
- Step 5: Use your hands to flatten each scoop into a round, cookie shape. The cookies won't spread as they bake.
- Step 6: Bake at 350 degrees F for 12-13 minutes, or until edges are set and cookies are semi-firm to the touch.
Sara's Tips & Notes for the Best Healthy PUmpkin Breakfast Cookies
- Use a spring-loaded cookie scoop. This is the easiest way to scoop the cookie mix onto the baking sheet.
- Shape the cookies before baking. The cookies do not spread as they bake, so be sure to shape them into round cookies. I like mine about ½" thick.
- Don't overbake. The cookies should be set on the edges and slightly firm in the center. They will continue to set as they cool.
- Allow to cool before removing from pan. The cookies will be a little fragile when you first remove them from the oven, so let them cool for 5 minutes and then transfer to a wire rack to finish cooling.
- Enjoy warm. These pumpkin breakfast cookies really are best enjoyed warm from the oven. But you can always reheat in the microwave briefly for a warm pumpkin flavor and to get the chocolate chips all gooey 🙂
Recipe FAQs
It depends on what you're looking for. These healthy pumpkin breakfast cookies are specifically made with whole food ingredients like rolled oats, almond flour, flaxseeds and pumpkin puree, and are naturally sweetened. I consider these to be a healthy, clean-eating option.
Yes, you can, but the texture will be slightly softer and less chewy. But the cookies will still hold together and taste great.
Yes, any natural nut or seed butter works, including almond butter and cashew butter. Sunflower seed butter works too if you need these to be nut-free.
No, you want plain pumpkin puree. Canned pumpkin pie filling has added sugars and spices and will alter the final flavor of these cookies.
How to Store and Freeze
How to store: Store cooled cookies in an airtight container at room temperature for up to 2 days. To extend freshness, store them in the fridge for up to 5 days. You can slightly warm them in the microwave for a soft, warm cookie.
How to freeze: Place the cooled cookies in a freezer safe-bag or container and freeze for up to 3 months. Same as my cranberry apple breakfast cookies, these cookies freeze well, so I highly suggest making a double batch.
More Better-for-You Pumpkin Recipes!
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Eat Clean.Be Well!
-Sara
Healthy Pumpkin Breakfast Cookies
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Equipment
- 1 Mixing bowl
- 1 Baking sheet
Ingredients
- ¾ cup pumpkin puree
- 2 eggs
- ¼ cup pure maple syrup
- ¼ cup natural peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup oats (certified gluten-free if needed)
- ½ cup almond flour
- ½ cup flaxseed meal (also called ground flaxseeds)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. Set cookie sheet aside.
- In a medium-sized mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, peanut butter, and vanilla.¾ cup pumpkin puree, 2 eggs, ¼ cup pure maple syrup, ¼ cup natural peanut butter, 1 teaspoon pure vanilla extract
- Add the oats, almond flour, flaxseed meal, baking powder, salt, pumpkin pie spice, and cinnamon. Mix until all ingredients are fully combined, then fold in the chocolate chips.1 cup oats, ½ cup almond flour, ½ cup flaxseed meal, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon, ⅓ cup semi-sweet chocolate chips
- Scoop a heaping 2 tablespoons of mix per cookie (a spring-loaded cookie scoop works best) onto the prepared cookie sheet, leaving an inch between each scoop. Use a spatula (or the back of a spoon) to press and shape each scoop into a round cookie shape (get the spatula/spoon wet if the mix is sticking). I like mine about ½" thick. The cookies won't spread as they bake.
- Bake for 12-13 minutes, or until the edges are set and cookies are semi-firm to the touch. They will continue to set as they cool.
- Allow the cookies to cool slightly on baking sheet and then transfer them to a wire cooling rack to fully cool.
Notes
- Use natural, drippy peanut butter. The only ingredient in the peanut butter should be peanuts (and maybe salt).
- If you don't have a spring-loaded scoop, a spoon will work fine. Scoop mix and then shape into a round cookie with your hands.
- You should get 14 cookies.
- Don't overbake. The cookies should be set on the edges and slightly firm in the center. They will continue to set as they cool.
Nutrition
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Carrie says
these cookies came together nicely however their flavor profile was terrible!
I'm disappointed I wasted ingredients on them.
Sara says
I'm sorry to hear you didn't like the flavor of the cookies. Appreciate you giving them and try and leaving a review!
Ashley says
Thanks for your fast response, Sara! Based on what you said, I mixed up the wet and dry ingredients separately the night before. It was easy to combine while the oven preheated in the morning.
These cookies are really good. I made them for my sons 2nd birthday and him and his sister both loved them. Cookies for breakfast! I should have double the recipe like you suggested. I used craisins instead of chocolate chips but they still thought they were amazing. Iwill definitely make these again. Thank you.
Sara says
So glad they turned out for you and your kiddos loved them... "cookies" for breakfast are the best 🙂 Thanks for letting me know how they turned out!
Ashley says
These look great! Do you think I could make the batter the night before and bake them in the morning?
Sara says
Hi Ashley - I think making the batter the day before and them making them would work just fine. I would try to let the batter sit at room temp for 30 minutes or so, just to soften so you can easily form them into the cookies shapes. Let me know how it goes 🙂 Excited for you to try them!
Mary says
These came out great. I can't eat oats so I substituted with a cup of cooked millet and all purpose gluten free baking flour. I also cannot eat eggs so I used the flax eggs and omitted the added flax seed. I followed everything else. Excellent! Thanks for the recipe!
Sara says
Thanks for sharing and so happy to hear they turned out with the substitutions you needed!