Packed with whole oats, pumpkin puree, almond butter and flax seeds, these gluten-free pumpkin breakfast cookies are jammed with nutritious ingredients, and yet they taste like treats! Serve them as a quick grab-and-go breakfast, pack them as a school snack, or eat them as dessert. Or, better yet, hide them from your kids and save them for yourself (I won’t tell). Don’t miss the video below.
This recipe was inspired by my banana breakfast cookies, which have been a longtime favorite around here. The pumpkin oatmeal cookies incorporate some of our favorite fall flavors while filling us up with oats, flax seeds and almond butter (see below for a nut-free option). The cookies have saved me on more times than I can count. We pull a few out for those “oh-$#@%-we-all-slept-late” breakfasts. Or I can stash them in the kids’ backpacks for a healthy school snack.
Ingredients and substitutions:
- Instead of using eggs, these vegan breakfast cookies are bound with either almond butter or sunflower seed butter. For a nut-free version, use sunflower seed butter. You can also use cashew butter in place of the almond butter, but stay away from peanut butter, which has too strong of a flavor.
- I use canned pumpkin puree in this recipe, but you could use fresh if you have it (or you could use butternut squash puree).
- Feel free to swap out the coconut oil for butter.
- Instead of dried cranberries, you can use dried cherries, raisins, dates or currants (or you can omit them altogether if you prefer!).
- You can add dark chocolate to the cookies if you’d like, which we always do because who would ever say no to chocolate (hey, it’s good for brain health!). Plus, the girls think they’re getting away with some serious shenanigans when allowed to have cookies for breakfast or as a school snack! I often use Lily’s brand, which are sweetened with stevia.
How to make gluten free pumpkin breakfast cookies:
This is an easy dump-and-stir recipe!
- First combine the oats, flaxseed and spices.
- In a separate bowl, mix together the wet ingredients and microwave them (or heat them on the stovetop) until smooth. Stir the wet ingredients into the dry ingredients.
- Let the batter sit for 5 minutes to allow the oats to soften slightly.
- Stir in the cranberries and chocolate chips. I use an ice cream scoop to easily scoop the batter onto the baking sheet.
Using your fingers, gently flatten the cookies before baking.
Bake the cookies until they're golden. Serve them warm or at room temperature.
You can store these healthy pumpkin oatmeal cookies in the fridge for up to 1 week or freeze them for up to 3 months (or even longer!). The cookies can be eaten cold or you can reheat them in a toaster oven or regular oven until warmed through and crisp.
Tips for making this recipe
- A 2-ounce ice cream scoop with a lever is the perfect tool for transferring the batter to the baking sheet, but you could use two spoons instead. Flatten the cookies gently with damp hands before baking.
- I cook the cookies on a large 18x13-inch baking sheet. If you don't have one that big, use two baking sheets instead.
- Be sure to line the baking sheet with parchment paper so that the cookies don’t stick (I love these pre-cut sheets).
- The cookies freeze beautifully and can be reheated in a toaster oven or regular oven until warmed and crisp. For snacks I packed them directly from the freezer (they’ll be defrosted by snack time!).
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other pumpkin recipes to try:
- Paleo Pumpkin Bread
- Pumpkin Almond Muffins
- Pumpkin Pound Cake with Bourbon Cream Cheese Glaze
- Crustless Pumpkin Pie Custards
- Pumpkin Cheesecake Brownies
Watch the video!
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Healthy Pumpkin Breakfast Cookies (Gluten-Free & Vegan)
- 3 cups (240g / 9.5oz) old-fashioned rolled oats (gluten-free if desired)
- 1 ¼ teaspoons fine sea salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Pinch freshly grated nutmeg
- 2 tablespoons ground flaxseeds
- 1 ⅓ cups pumpkin puree
- ⅓ cup almond butter or sunflower seed butter
- ½ cup plus 2 tablespoons maple syrup
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ⅓ cup dried cranberries
- ⅓ cup chopped dark chocolate or chocolate chips (optional)
- Preheat the oven to 375˚F. Line a large baking sheet with parchment paper.
- Mix together the oats, salt, cinnamon, ginger, cloves, nutmeg and ground flaxseeds.
- In a heatproof bowl, combine the pumpkin puree, almond butter, maple syrup, coconut oil and vanilla. Microwave on high, stirring occasionally, until smooth (about 1-2 minutes). Alternatively, combine everything in a small saucepan and cook over low heat until smooth.
- Scrape the pumpkin mixture into the bowl with the oats and stir to combine. Let the batter sit for 5 minutes. Fold in the cranberries and chocolate, if using.
- Using an ice cream scoop or two large spoons, scoop the dough into ¼ cup mounds onto the baking sheet (if your baking sheet isn’t large enough, use two). Using damp hands, flatten the mounds into 3-inch cookies that are about ½-inch tall. Bake 25 minutes, rotating the pan halfway through, or until the cookies are golden. Let cool completely.
- For a nut-free version, use sunflower seed butter. You can also use cashew butter in place of the almond butter (I find that peanut butter has too strong of a flavor).
- You’ll need 1 15-ounce can of pumpkin puree for this recipe (don’t use a pumpkin pie mix). You’ll have some pumpkin leftover, which you can stir into oatmeal or soups.
- Feel free to swap out the coconut oil for butter. Instead of dried cranberries, you can use dried cherries, raisins, dates or currants (or you can omit them if you prefer!).
- Since we eat these cookies as breakfasts or snacks, I often use Lily’s Chocolate Chips, which are sweetened with stevia instead of sugar.
- I bake these cookies on an 18x13-inch baking sheet, which is the workhorse of my kitchen (I own five of them!). If you don’t have a pan that big, use two smaller pans. (p.s. these pre-cut parchment sheets are a fantastic time saver!)