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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.
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.
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
Vegan Pumpkin Breakfast Cookies GF
Ingredients
- 1/3 cup pumpkin puree, not pumpkin pie mix
- 1/3 cup maple syrup
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 scant cup 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.
Video
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 information is automatically calculated, so should only be used as an approximation.
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
How to make Pumpkin Breakfast Cookies:
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.
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 ingredients.
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.
I have been making these for years! Love them!
Yay! Thanks for taking the time to comment.
I’m ready to bake these, and I see that oven should be at 330 — my oven goes from 325 — 350….no 330! What to do?
Bake at 325. Bake a few mins longer
Oh man. I just made these and I really enjoyed the texture and flavor! I’m glad my office isn’t right next to my kitchen because these wouldn’t make it to the end of the day.
Yay!! Glad you liked them!
There must be an ingredient missing or a step missing as the cookies didn’t hold together at all. I ended up adding olive oil, peanut paste and honey but it still ended up a crumble, not a cookie. Very tasty though.
Sorry it didn’t work out. Let’s troubleshoot. I’m thinking your pumpkin puree was too wet.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.
I made these too and they were great and super simple! Thanks again Richa, I just love your recipes!
Yay! Thanks for taking the time to comment.
Could I substituted flax seeds for the chia seeds? I can’t have chia seeds since they are very high in oxalates. Love your recipes and I often share them with some modifications with my Kidney Stone Diet group.
Yes flax seeds will work!
This recipe is very close to the protein cookie recipe I have: but I Definitely need to try this recipe, it has some ingredients I have not used but should.
Please report back once you’ve tried it. I would love to hear your thoughts on it!
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!
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!
yummy