If you love cozy autumn flavors but crave something nourishing on busy mornings, get ready to fall in love with these Pumpkin Breakfast Cookies. Bursting with real pumpkin, warm spices, and chewy oats, they’re a hug in cookie form that fits right into any morning routine. Each bite is loaded with wholesome goodness yet feels like you’re sneaking dessert for breakfast—only there’s no reason to feel guilty. Whether you’re fueling up before a busy day or savoring a slow weekend, Pumpkin Breakfast Cookies are a delicious, make-ahead breakfast kids and grown-ups adore.
Ingredients You’ll Need
Each ingredient in these cookies brings something special—whether it’s a pop of flavor, hearty texture, or a splash of natural sweetness. They’re as simple as they are satisfying, and together, they deliver that perfect balance of chewy, tender, and delightfully spiced.
- Pumpkin Puree: The heart of these cookies, it keeps them moist and adds rich vitamin-packed flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
- Ripe Bananas: Mashed bananas lend natural sweetness and a soft, creamy texture for the perfect morning bite.
- Eggs: These add structure and a boost of protein to help you stay full longer.
- Vanilla Extract: Brings out all the warm, cozy notes in both the pumpkin and the spices.
- Maple Syrup: Provides a gentle, caramel-like sweetness that feels pure autumn in every drop.
- Old-Fashioned Rolled Oats: Chewy and hearty, oats are the backbone that make these cookies breakfast-worthy.
- Almond Flour: Gluten-free and nutty, it contributes tenderness and subtle richness.
- Ground Cinnamon: Delivers that iconic pumpkin spice warmth everyone loves.
- Ground Nutmeg: Adds depth and a touch of earthiness that’s made for fall baking.
- Baking Soda: Ensures the cookies rise gently and stay pleasantly soft.
- Salt: Just a pinch pulls the flavors together and brightens the sweetness.
- Chopped Walnuts: For crunch, flavor, and healthy fats—plus, they make each bite exciting.
- Dried Cranberries: Tart and sweet, these add pops of color and zingy flavor.
- Mini Chocolate Chips (optional): Because chocolate is always a good idea, especially in breakfast cookies!
How to Make Pumpkin Breakfast Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. The parchment makes for easy clean-up and helps the Pumpkin Breakfast Cookies bake evenly. Set up all your ingredients so you’re ready to mix—having everything in place ensures a smooth cookie-making process.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, mashed bananas, eggs, vanilla extract, and maple syrup. Stir everything together until the mixture is smooth and homogeneous. This is where the magic begins: the pumpkin and banana create a luscious, naturally sweet base for your breakfast cookies.
Step 3: Add Dry Ingredients
Add the rolled oats, almond flour, ground cinnamon, ground nutmeg, baking soda, and salt to your wet mixture. Gently fold until everything is well combined—no dry patches should remain. The oats soak up the moisture and begin transforming the mixture into dough as you stir.
Step 4: Mix in the Extras
Fold in the chopped walnuts, dried cranberries, and, if you’re feeling decadent, mini chocolate chips. These mix-ins provide lovely texture contrasts and little bursts of flavor throughout each Pumpkin Breakfast Cookie.
Step 5: Shape and Bake
Scoop about 2 tablespoons of dough per cookie onto your prepared baking sheet, spacing them out evenly. These cookies won’t spread much, so flatten each one slightly with the back of a spoon. Bake for 18 to 20 minutes, or until the edges are a light golden brown and the centers look set.
Step 6: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack. This quick rest ensures they hold together perfectly. Once completely cooled, your Pumpkin Breakfast Cookies are ready to enjoy—warm, cozy, and packed with goodness!
How to Serve Pumpkin Breakfast Cookies
Garnishes
While these cookies are delicious straight from the cooling rack, you can add extra flair with a quick dusting of cinnamon, a drizzle of maple syrup, or even a dollop of Greek yogurt or almond butter on top. For a special touch, a sprinkle of extra chopped walnuts or a few pumpkin seeds can add both flavor and color.
Side Dishes
Pair your Pumpkin Breakfast Cookies with a steaming mug of chai or coffee for a true fall breakfast experience. They’re also fantastic alongside a bowl of fresh fruit or a smoothie—creating a satisfying, balanced meal that will keep you energized through the morning.
Creative Ways to Present
Try stacking a few cookies on a plate with edible flowers or seasonal fruit slices for a brunch buffet. They look adorable wrapped in parchment and twine for an on-the-go breakfast or mid-morning snack. If you’re entertaining, arrange them on a rustic wooden board with bowls of yogurt, nut butters, and extra mix-ins so everyone can build their dream breakfast treat.
Make Ahead and Storage
Storing Leftovers
Place any leftover Pumpkin Breakfast Cookies in an airtight container. They’ll stay soft and fresh at room temperature for up to 3 days, or in the refrigerator for up to a week. A quick tip: separating layers with a piece of parchment paper keeps them from sticking together.
Freezing
If you want to prep a big batch in advance, these cookies freeze beautifully. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll keep their flavor and texture for up to 3 months, making Pumpkin Breakfast Cookies a smart grab-and-go breakfast option year-round.
Reheating
To enjoy from fridge or freezer, just pop a cookie into the microwave for 15–20 seconds to gently warm and revive its tender crumb. For larger batches, warm them on a baking sheet in a low oven (about 300°F) for 5–7 minutes. They taste like they’re freshly baked every time!
FAQs
Can I make Pumpkin Breakfast Cookies without eggs?
Absolutely! Substitute the eggs with two flax eggs (mix 2 tablespoons ground flaxseed meal with 5 tablespoons water, let sit until gelled). This keeps the cookies vegan and still deliciously moist.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, these Pumpkin Breakfast Cookies are naturally gluten-free thanks to oat and almond flour. They’re perfect for anyone with gluten sensitivities.
Can I swap the mix-ins?
Go for it! Raisins, pumpkin seeds, pecans, or even chopped dried apricots are all tasty alternatives. Play with the flavors and textures to match your cravings or pantry staples.
How do I make these cookies nut-free?
Simply leave out the walnuts and use sunflower seed flour instead of almond flour. The cookies will still bake up soft and tasty—and safe for nut-free needs.
Will they taste overly sweet?
Nope! These cookies have just the right touch of sweetness from bananas, maple syrup, and dried fruit. If you like things sweeter, feel free to add extra maple or a sprinkle of brown sugar before baking.
Final Thoughts
There’s something irresistibly homey and comforting about Pumpkin Breakfast Cookies. They’re easy to make, endlessly adaptable, and packed with flavor that makes mornings brighter. I hope you give these a try and let them bring a little extra joy to your breakfast table!
Print
Pumpkin Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, Vegetarian
Description
These Pumpkin Breakfast Cookies are a delicious and nutritious way to start your day. Packed with pumpkin, oats, and nuts, these cookies are perfect for a quick, on-the-go breakfast or a satisfying snack.
Ingredients
Wet Ingredients:
- 1 cup canned pumpkin puree
- 2 ripe bananas (mashed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- ½ cup almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
Mix-ins:
- ½ cup chopped walnuts
- ½ cup dried cranberries
- ¼ cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, combine pumpkin puree, mashed bananas, eggs, vanilla extract, and maple syrup. Stir until smooth.
- Add dry ingredients: Add oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Mix well to combine.
- Include mix-ins: Fold in walnuts, cranberries, and chocolate chips if using.
- Bake: Scoop dough onto baking sheet, flatten slightly, and bake for 18-20 minutes until golden.
- Cool and enjoy: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze for longer storage.
- Substitute raisins or pumpkin seeds based on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
