Pumpkin Breakfast Cookies

Learn how you can make pumpkin cookies using just one bowl for the easiest, tastiest, and most nutritious breakfast!

Pumpkin Peanut Butter Breakfast Cookies

Who wouldn’t want to eat a cookie for breakfast? These Pumpkin Breakfast Cookies are a delicious and healthy fall breakfast that makes everyone get out of bed fast!

If we’re going to have cookies for breakfast, they need to be soft, chewy, tasty, and made with healthy, wholesome ingredients that I can quickly grab from my pantry. Plus, it needs to be a recipe I can make ahead of time and store in the freezer or fridge for a spur-of-the-moment breakfast cookie. These Pumpkin Breakfast cookies are all that and a lot more!

Along with the Carrot Cake Cookies and Chocolate Peanut Butter Cookies, these cookies are 100% gluten-free and the perfect breakfast or afternoon snack. Plus, the batter can be eaten by the spoonful, because this recipe is eggless!

Ingredients

While there is nothing wrong with enjoying a traditional chocolate chip cookie or two, I want something with more nutritional value for breakfast, and I’m sure you do too. The amounts are at the end of the post, but first, let’s talk about the ingredients this recipe uses to help make these pumpkin breakfast cookies healthy:

• Pumpkin purée: adds a ton of moisture to the cookie and help to bind all the ingredients.
• Peanut butter: or one of these nut-free alternatives. It also helps keep these cookies together.
• Honey: adds more flavor and it’s slightly sweeter than regular sugar, so you don’t need as much. You can swap it for maple syrup.
• Vanilla: delicious cookie flavor!
• Quick oats: make these cookies chewy, dense, and nutritious.
• Pumpkin pie spice: incredible fall flavor!
• Baking powder: while the cookies don’t expand, baking powder adds a slightly fluffy texture.

How to Make Pumpkin Breakfast Cookies

Epic pumpkin breakfast cookies you can make effortlessly in one bowl? Yes, please! These cookies come together fast with no gadgets and very little clean-up! Check it out:

1. Prep
   First, preheat the oven and line a cookie sheet with parchment paper.
2. Make the dough
   Combine pumpkin purée, peanut butter, honey, and vanilla in a bowl. Then, add the oats, pumpkin pie spice, and baking powder. Stir to combine.
3. Shape the cookies
   Scoop the dough and shape each one with your hands. Keep in mind that these cookies don’t expand in the oven.
4. Bake
   Bake for 13 to 15 minutes. Allow them to cool down before enjoying them with a glass of milk or a cup of coffee.

How easy was that? See with your own eyes how I bake these pumpkin breakfast cookies quick and easy in the following video:

Breakfast Cookie Variations

There are many healthy ways to enjoy cookies for breakfast! Here are some nutritious ingredients you can add:

• Raisins
• Blueberries
• Chocolate and banana
• Chocolate chips
• Muesli
• Pecans
• Cinnamon
• Vanilla protein and seeds

More Breakfast Ideas with Pumpkin

Since we’re already on the topic of breakfast ideas, there are a few more EPIC recipes I know you’ll love. Any of these options are full of nutritious, wholesome ingredients, and did I mention they taste incredible?

I LOVE enjoying fall flavors all year round, so I bake these pumpkin breakfast cookies quite often, as I do with this epic Pumpkin Bread with Coconut Flour. Another breakfast favorite my family always asks for is these Pumpkin Scones and the easiest breakfast ever: Pumpkin Pie Overnight Oats!

And since I’m all about pancakes for breakfast, of course I have a mouth-watering Pumpkin Pancake recipe! More of the French toast team? Try this Pumpkin French Toast and thank me later.

Healthy Pumpkin Pie Breakfast Cookies

Servings: 15 cookies

Prep Time: 10 minutes mins

Cook Time: 13 minutes mins

Total Time: 23 minutes mins

Pumpkin Breakfast Cookies make a delicious and healthy breakfast! Made with oats, pumpkin purée, and peanut butter, they are gluten-free, vegan, and totally delicious!

5 from 26 votes

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Ingredients

• ½ cup pumpkin puree
• ½ cup natural peanut butter, or nut free
• ¼ cup honey
• 1 tablespoon vanilla
• 1 ¼ cup quick oats
• 2 teaspoons pumpkin pie spice
• ½ teaspoon baking powder

Instructions

Prep:

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

Make the cookie dough:

• In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla.
• To the pumpkin, peanut butter mixture add the oats, pumpkin pie spice, and baking powder.
• Stir the oat mixture into the pumpkin mixture until combined.
• Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.

Bake:

• Place the cookie sheet in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down.

Notes

Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

 

Equipment

Mixing Bowls

Measuring Cups

Clean Treats Cookbook

Nutrition

Serving: 1 cookie | Calories: 100kcal | Carbohydrates: 12.2g | Protein: 2.9g | Fat: 4.9g | Saturated Fat: 1g | Sodium: 38mg | Fiber: 1.3g | Sugar: 6g