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    Home » Breakfast Recipes

    Vegan Pumpkin Breakfast Cookies Gluten-free

    Published: Sep 16, 2021 by Richa 25 Comments

    Jump to Recipe   Print Recipe

    For a fall-tastic breakfast treat that is easy to make, look no further than these vegan pumpkin breakfast cookies! Gluten-free, refined sugar-free, refined oil-free and packed with nutritious add-ins like pumpkin puree, chia seeds, chopped nuts, and rolled oats.

    stacked vegan pumpkin breakfast cookies with nuts and seeds

    If you’re looking for an easy, one-bowl cookie recipe that the whole family will get excited about, these pumpkin breakfast cookies are it!

    Trust me, they are going to bring your on-the-go breakfast game to the next level. These perfectly crispy yet chewy oatmeal cookies are made with gluten-free oats, almond flour sunflower seeds and a handful of especially healthy add-ins like chia seeds! But you can customize the recipe to your family’s preferences and use any seeds you have.

    My pumpkin breakfast cookies are chock full of nutritious oats, unsweetened pumpkin puree, nuts, dried fruit, and seeds, and they are naturally sweetened with maple syrup. No Flouf, no Oil! With all those add-ins, these oatmeal cookies are definitely wholesome enough to eat for breakfast!

    I like packing these pumpkin breakfast cookies as a lunchbox snack for the kids and make them for my own on-the-go breakfast. Leftovers keep for days so make lots and stash them away for snacks.

    a stack of healthy pumpkin breakfast cookies

    More pumpkin recipes

    • 1 Bowl Pumpkin bread 
    • Pumpkin Carrot Bread 
    • Gluten-free Pumpkin Bread 
    • Pumpkin Cinnamon rolls
    • 1 Bowl Pumpkin Cream Cheese Muffins
    • Pumpkin Baked Oatmeal ! Gf

    Print Recipe
    5 from 15 votes

    Vegan Pumpkin Breakfast Cookies GF

    For a fall-tastic breakfast treat that is easy to make, look no further than my pumpkin breakfast cookies! Gluten-free, refined sugar-free, oil-free and packed with nutritious add-ins like pumpkin puree, chia seeds, chopped nuts, and rolled oats. 
    Prep Time15 mins
    Cook Time19 mins
    Chill time15 mins
    Total Time49 mins
    Course: Dessert, Snack
    Cuisine: American
    Keyword: gluten free pumpkin cookies, pumpkin cookies
    Servings: 12
    Calories: 138kcal
    Author: Vegan Richa

    Ingredients

    • 1/3 cup (81.67 g) pumpkin puree not pumpkin pie mix
    • 1/3 cup (80 ml) maple syrup
    • 1 cup (112 g) almond flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 scant cup (81 g) old fashioned oats
    • 2 tablespoons shredded coconut
    • 1/2 cup chopped dates Or use raisins or dried cranberries
    • 1/3 cup chopped nuts and seeds such as pecans, walnuts, sunflower seeds, pumpkin seeds
    • 1 tablespoon chia seeds
    • 1 teaspoon pumpkin pie spice
    • 1/2 teaspoon cinnamon

    Instructions

    • In a bowl, mix the pumpkin puree and the maple syrup until well combined.
    • In another bowl, mix the almond flour, baking powder, salt, oats, coconut, pumpkin pie spice, cinnamon, nuts, dates and seeds.
    • Combine both of the bowls into one bowl and mix really well. You'll have to press and mix so that the pumpkin mixture mixes with the dry.
    • Let the mixture chill for 15 minutes then use a cookie cutter to press it into 1/4 inch thick cookies. Place a 2 to 2.5 inch cookie cutter on parchment-lined baking sheet and then press mixture into the cookie cutter. Tap to release.
    • Bake at 330 degrees Fahrenheit (165 c ) for 18-20 minutes.
    • These cookies can be stored on the counter for the day and refrigerator for up to a week.

    Notes

    • Use certified Glutenfree oats to keep these Glutenfree 
    • To make them Nutfree: use 1/2 cup oat flour or all purpose flour instead of almond flour. Omit the chopped nuts and add more seeds
    • if your pumpkin purée is too moist(depends on brands), you can soak up some moisture using paper towels,  or cook it out by cooking the purée on a skillet for 5-7 mins. 

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Breakfast Cookies GF
    Amount Per Serving
    Calories 138 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 51mg2%
    Potassium 99mg3%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 6g7%
    Protein 3g6%
    Vitamin A 1062IU21%
    Vitamin C 1mg1%
    Calcium 52mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    •  pumpkin puree – storebought or homemade
    • these cookies are sweetened with maple syrup – no refined sugar here
    •  almond flour adds the perfect chew to these breakfast cookies
    •  baking powder gives these cookies the perfect rise
    •  salt – brings out the sweetness, so don’t skip it
    • old fashioned oats are what we are using here
    •  shredded coconut, chopped nuts and seeds such as pecans, walnuts, sunflower seeds, pumpkin seeds  as well as chia seeds add crunch
    • chopped dates for some chew
    • no pumpkin cookies without pumpkin pie spice and an extra dose of cinnamon

    Tips:

    • you can use a store-bought pumpkin pie spice blend or make it yourself using my pumpkin pie spice recipe. I use ground cinnamon, ginger, cloves and nutmeg.
    • add some pepitas instead of sunflower seeds, if you like
    • make sure to use pumpkin puree and not pumpkin pie filling.
    • chopped dried cranberries are another optional add-in that I highly recommend. You can use them instead of dates
    • if your pumpkin purée is too moist, you can soak up some moisture using paper towels or cook it out by cooking the purée on a skillet for 5-7 mins.
    • use sweet potato purée to make sweet potato cookies. You can also use mashed banana. I like to bake sliced banana for 10 minutes before mashing and using in the cookie to reduce moisture content.
    • To make the cookies Nutfree: use 1/2 cup oat flour or all purpose flour instead of almond flour. Omit the chopped nuts and add more seeds
    • You can also bake them into bars. Press into a brownie pan. Bake for 25-30 minutes

    ingredients needed for making pumpkin breakfast cookies

    How to make Pumpkin Breakfast Cookies:

    dry and liquid ingredients for pumpkin breakfast cookies in two seperate bowls

    In a bowl, mix the pumpkin puree and the maple syrup until well combined. In a separate bowl, combine the almond flour, baking powder, salt, oats, coconut, pumpkin pie spice, cinnamon, dates, nuts, and seeds.

    pumpkin breakfast cookies ingredients in a bowl


    Combine both of the bowls into one bowl and mix really well.

    pumpkin breakfast cookie dough in a bowl

    You’ll have to press and mix so that the pumpkin mixture mixes with the dry ingredients.

    unbaked pumpkin breakfast cookies on a cookie sheet

    Let the pumpkin cookie dough chill for 15 minutes then use a cookie cutter to press it into 1/4 inch thick cookies. Place a cookie cutter on a parchment-lined baking sheet and then press the mixture into the cookie cutter. Tap to release.

    Bake at 330 degrees Fahrenheit (165 c ) for 18-19 minutes.

    Storage:

    These cookies can be stored on the counter for the day and refrigerator for up to a week.

    stacked pumpkin breakfast cookies on a white plate with a glass of milk in the background

     

     

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    1. Gabriella Giorno

      July 18, 2022 at 2:20 pm

      5 stars
      This is a delicious recipe. I made two batches, one with oat flour and one with almond flour. Both were perfect and full of flavor. Would it be possible to switch out the maple syrup for something less sweet? I’d like to make these for friends who can’t eat a lot of sugar. Please let me know what you would suggest for a substitution. Thank you!

      Reply
      • gabriella

        August 15, 2022 at 6:11 pm

        5 stars
        I made these with a 1/3 cup cane sugar substitute with around a tablespoon of warm oat milk and they turned out delicious. I made mine with raisins and walnuts and sunflower seeds. Everyone really enjoyed these. Another fantastic recipe!

        Reply
        • Vegan Richa Support

          August 22, 2022 at 12:54 pm

          yummy

          Reply
    2. Tina

      February 06, 2022 at 3:55 pm

      5 stars
      So delicious!

      Reply
      • Vegan Richa Support

        February 07, 2022 at 1:23 pm

        yippie!

        Reply
    3. Maureen

      November 06, 2021 at 7:09 am

      5 stars
      I have made these cookies 6 times! Once a week at least. I add neutral protein powder and an extra TBSP of chia seeds! I freeze them and have one a day w/ my tea. They make my day! Love your recipes and how creative you are! Thank you!

      Reply
      • Vegan Richa Support

        November 08, 2021 at 11:13 am

        sounds like a great start to your day! thank you

        Reply
    4. Judi

      October 31, 2021 at 1:35 pm

      5 stars
      I just made a batch, and these are delicious! I added some unsweetened chocolate chips, and used the maple syrup. Next time, I’ll try date paste.

      Reply
      • Richa

        October 31, 2021 at 3:00 pm

        Yay

        Reply
    5. Valarie

      October 07, 2021 at 10:41 am

      5 stars
      I made this recipe as bars. So delicious! Every recipe I’ve tried of yours has been a hit. Thank you so much for these easy to follow and healthy vegan recipes.

      Reply
      • Richa

        October 07, 2021 at 2:59 pm

        Yay

        Reply
    6. Jennifer

      September 21, 2021 at 3:31 pm

      5 stars
      Excellent! Used oatmeal flour because I did not have almond flour. I really liked them.

      Reply
      • Vegan Richa Support

        September 21, 2021 at 6:35 pm

        Glad it turned out for you 😊

        Reply
    7. Todd Moores

      September 19, 2021 at 8:15 am

      5 stars
      This recipe is awesome, thought this would be dry.. boy was i wrong it is moist, delicious, nice flavors.

      Reply
      • Vegan Richa Support

        September 21, 2021 at 6:18 pm

        Love to hear it !!

        Reply
      • Liz Herbes

        October 02, 2021 at 11:47 am

        5 stars
        These are delicious! They are moist, tasty and so nutritional! Like Gabrielle, I made mine into bars. I quadrupled the recipe and used walnuts, pumpkin seeds, and dates. I baked these in a 335 degrees oven in a 13 by 9 pan for about 40 minutes. Next time, I will probably just triple the recipe and still bake them in a 13 by 9 pan. Mine were about 1 1/2 inches thick. I would prefer them about 1 inch.

        I love your recipes! I’m making another one for dinner tonight!

        Reply
        • Richa

          October 02, 2021 at 11:58 am

          Awesome

          Reply
    8. Danielle

      September 18, 2021 at 4:22 pm

      5 stars
      Love these! They were so easy to make and I love that they’re oil free, low in added sugar and GF.

      Reply
      • Richa

        September 19, 2021 at 8:20 am

        Thanks!

        Reply
    9. Terri Hartsfield

      September 18, 2021 at 7:30 am

      5 stars
      I made these last night to try as a healthy “cookie” option for my granddaughter. They will not be just for her. They are very tasty, have a lot of flavor, and are surprisingly moist to be oil free.

      Reply
      • Richa

        September 19, 2021 at 8:20 am

        Awesome! Yes these are great even as regular cookie snack!

        Reply
    10. GABRIELLE OTTAVIO

      September 17, 2021 at 3:42 pm

      5 stars
      One of your finest!
      I doubled the recipe, used dates and pecans, and baked in an 8×8 square baker for 35-40 minutes. Amazing! Next time I will make 4x recipe and bake in 9×12 baker. It was so delicious! Thank you so very much!
      Loved it ❤️❤️❤️❤️

      Reply
      • Richa

        September 17, 2021 at 7:41 pm

        Awesome!!

        Reply
    11. Emily

      September 17, 2021 at 11:05 am

      5 stars
      Made these yesterday and they were a great quick morning snack while the kids got out the door!

      Reply
      • Richa

        September 17, 2021 at 1:13 pm

        Awesome!

        Reply

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